makes 2

30 minutes


  • 50g beetroot puree (or unsweetened apple sauce)
  • 60ml unsweetened almond milk
  • 1/2 tsp apple cider vinegar
  • 3 tbsp Sweet Freedom CHOC SHOT
  • 1 tbsp melted coconut oil or vegan butter
  • 1 tsp baking powder
  • 60g oat flour⁠ (blitzed oats) ⁠


  1. Preheat oven to 180 degrees and grease two oven proof ramekins.⁠
  2. Add the almond milk and vinegar to a small mixing bowl and mix.
  3. Let it sit for a few minutes to activate then add the CHOC SHOT, oil and beetroot puree and beat until foamy.
  4. Add flour and baking powder, mix until no lumps remain.⁠
  5. Divide the batter evenly between the ramekins.
  6. Bake for 20-25 minutes, or until the edges have pulled away slightly and the top no longer appears wet... it's Ok if it's a little fudgy but make sure cooked through!⁠
  7. Let rest in the ramekins for 4-5 minutes before removing by gently loosening the edges with a butter knife then top with a cutting board or plate and carefully invert.
  8. Gently transfer to serving plates.
  9. Drizzle each pud with warmed CHOC SHOT.

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