makes 2 puds

30 minutes


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


  1. Preheat oven to 180 degrees.⁠
  2. Add the almond milk and vinegar to a small mixing bowl and mix. 
  3. Let set for a few minutes to activate.⁠
  4. Add the CHOC SHOT, oil and beet puree and beat until foamy. 
  5. Add flour and baking powder - mix until no lumps remain.
  6. ⁠Divide the batter evenly between two oven proof greased ramekins. ⁠
  7. 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 it is cooked)⁠
  8. Let rest in the ramekins for 4-5 minutes before removing. ⁠
  9. Then gently loosen the edges with a butter knife and top with a cutting board or plate and carefully invert. ⁠
  10. Gently transfer to serving plates. ⁠
  11. Drizzle each pud with warmed CHOC SHOT Winter Spice

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