Vegan Chocolate Hazelnut Cookie Sandwich – Choc And Nut

Our VG Chocolate Hazelnut Cookie Sandwich is fully plant-based — no dairy, no eggs. The chocolate hazelnut cookie is made with plain wheat flour, dairy-free cake margarine (palm and rapeseed vegetable oil), light brown sugar (cane molasses), soya drink, dark chocolate chunks (dairy-free — cocoa mass, cocoa butter, fat-reduced cocoa powder, dextrose, and sunflower lecithin), roasted nibbed hazelnuts, fat-reduced cocoa powder, golden syrup, cornflour, baking powder, natural hazelnut flavouring, and salt. The chocolate vegan buttercream is made with icing sugar, vegetable shortening, water, and fat-reduced cocoa powder. The centre is filled with a vegan chocolate hazelnut sauce made with sugar, sunflower oil, maltodextrin, fat-reduced cocoa powder (7%), soya lecithin, flavouring, and antioxidant. Finished with a dark chocolate drizzle (sugar, palm kernel fat, fat-reduced cocoa powder, emulsifiers, and flavouring) and extra roasted nibbed hazelnuts on top. Allergens: Contains wheat (gluten), soya, and hazelnuts (tree nut). Made in a kitchen that also handles dairy, eggs, and other nuts — cross-contamination cannot be guaranteed. Vegan recipe. May contain: peanuts, almonds, walnuts, cashews, pecans, brazil nuts, pistachios, and macadamia nuts. Not suitable for those with a nut allergy. Storage and care: Individually heat-sealed in a recyclable bag. Best enjoyed within 14 days of dispatch. Suitable for home freezing — defrost at room temperature for 1–2 hours before eating.

Each cookie sandwich: approximately 8cm diameter, 3cm height. Weight: approximately 160g. Dispatched via Royal Mail Tracked 24 in protective postal packaging.