makes 6 cups

2 hours


  • 1 banana (extra from topping)
  • 150g plant based yoghurt
  • 2 tbsp Sweet Freedom CHOC POT
  • for drizzling Sweet Freedom CHOC SHOT


  1. Whizz all the ingredients into a blender until smooth.
  2. Pour mixture into silicone cupcake moulds and place in the freezer for 2 hours to set.
  3. Top with banana slices and a drizzle of CHOC SHOT.

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