makes 6

35 minutes


  • 80g fine oat flour ⁠(blitz porridge oats in a blender)⁠
  • 1 1/2 tsp baking powder
  • 50g Sweet Freedom CHOC SHOT
  • 100ml plant based milk⁠


  1. Preheat the oven to 170 degrees and lightly grease a doughnut tray.
  2. Combine the ingredients in a large bowl.
  3. Spoon the batter into the doughnut tray.
  4. Drizzle a little bit of extra CHOC SHOT on top of the batter and swirl with a toothpick.
  5. Bake for approximately 25 minutes, they should be firm to the touch.
  6. Allow to cool in the tray for 10 minutes, before placing on a cooling rack.⁠

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