makes 6

45 minutes


  • 150g blended porridge oats or any flour
  • 120g Sweet Freedom CHOC SHOT
  • 30g melted vegan butter
  • 120ml plant based milk
  • 1 tsp baking powder
  • 6 tsp Sweet Freedom CHOC POT or CHOCOLATE SPREAD for icing


  1. Preheat oven to 180° C.
  2. Add all main ingredients into a bowl and mix together well.⁠
  3. Spoon into cupcake cases.
  4. ⁠Bake for 16-20 minutes or until a toothpick comes out clean.
  5. ⁠Allow to cool completely.
  6. ⁠Ice...and dig in!


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