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Hazelnut praline (French) and espresso infused Guayaquil dark chocolate ganache
Autumn harvest paired with warm spices: pumpkin spice cake layered in butter rum buttercream
vegan marshmallows
nut liqueur
confectioners sugar
S'mores Cheesecake Flour Preference:Gluten Free Hazelnut praline (French) and espressoOur NOLA Vegan Chef Challenge Award Winner will soon be featured in the Big Easy Vegan by Matt Sheen. House made graham caramel, toasted marshmallow cheesecake, ganache, graham crust and 8 mini Smores! Serves: 8 20 9 cake: $70 Ingredients: vegan graham crackers, Violife butter, cashews, vegan cream cheese, coconut yogurt, organic coconut milk, maple syrup, coconut oil, vanilla, salt, marshmallow extract, dark chocolate, organic soy milk, vegan
