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Ananda Let's Celebrate Round Up 90g
Christmas is a time for celebration and indulgence. Eating and sharing of new tastes and experiences. Ananda's Let's Celebrate (Strawberry & Champagne flavour) adds a touch of sparkle to the occasion with a glorious gelatine free celebratory Round Up flavoured with the famously luxurious Marc de Champagne.
Vanilla marshmallow, indulgent Marc de Champagne fondant filling, strawberry jam and 100% coated in Belgian chocolate. Ananda's Round Up is a vegan 'grown up' version of the great British classic 'Waggon Wheel'.
An outstanding combination of crunchy soft and gooey textures smothered in exceptional Belgian chocolate. Ananda's Round Ups are premium biscuit treats for the foodie and free from shopper. Free from Gelatine Egg Dairy & Nuts all their products are registered by the Vegan Society.
Established in 2008 Ananda Foods have been making vegan marshmallow confectionery for over a decade and have established themselves as producers of quality confectionery with distinctive designs and unique product lines.
Biscuit - wheat flour (wheat, flour, calcium, iron, niacin, thiamin), sugar, non-hydrogenated vegetable fat (rapeseed, palm oil), organic cocoa, organic soya milk (water, hulled soya beans), tapioca starch, thickening agent: xanthan gum, salt, flavour: vanilla extract raising agent: sodium carbonate, marshmallow - sugar, water, glucose-fructose syrup, modified starch: sago, rice starch, humectant: vegetable glycerine, gelling agent: agar, emulsifier: e475, e471 flavour: vanilla extract, antioxidant: ascorbic acid, gelling agent: locust bean gum, salt, belgian chocolate - cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, flavour: natural vanilla min. cocoa solids 53.8% jam - glucose-fructose syrup, strawberries, sugar, cane sugar, concentrated lemon juice, gelling agent: fruit pectin, acidity regulator: citric acid & sodium citrates, strawberry concentrates, thickener: tapioca starch, fondant - confectionery: icing sugar, anti-caking agent: tricalcium phosphate, sugar, glucose-fructose syrup, marc de champagne