Sweet Freedom, Sweet, and Natural

Sweet Freedom, Sweet, and Natural

Cut the calories but not the taste!

Sweet Freedom, Sweet, and Natural – Cut the calories but not the taste!

Sweet Freedom’s range of multi-award-winning vegan syrups and spreads give you the option to have all the taste and none of the nasties, with the added benefit of lower calories and fat.

Their Great Taste Award-winning SYRUPS range in practical top-down fully recyclable bottles for scrumptious drizzling, perfect sweetening, baking, and stirring into hot drinks.

Women Talking had the opportunity to try the Caramel Syrup for drinks and drizzling and the Choc Shot for hot chocolate and drizzling and found a super recipe from their website to try both.

  • Vegan & plant-based
  • NO refined sugar, NO artificial sweeteners, NO nasties
  • The all-natural sweetness from fruit – apples & carob
  • High in fiber, ONLY 13 cals per tsp
  • Perfect for drizzling over porridge, pancakes & waffles.
  • Brilliant for baking

Sweet Freedom, Sweet and Natural Caramel Biscuits Recipe

just three ingredients that create such sweet crumbly biscuits…give them a go…

Time: 30 minutes

Serves: makes 6


115g non-dairy butter softened⁠

110g Sweet Freedom CARAMEL SYRUP

260g gluten-free plain flour (non-gluten-free plain flour also works)

for drizzling Sweet Freedom CHOC SHOT


Preheat the oven to 170C.

Line a cookie sheet with parchment paper.⁠

Prepare a rolling area with a little flour and have your cookie cutter handy.⁠

Place butter in a large mixing bowl and whip it with a mixer or whisk until it’s creamy.⁠

Add the CARAMEL SYRUP and mix once again to combine. Add in flour and use a wooden spoon to mix.⁠

Form the dough into a ball with your hands and flatten it.

Roll out the dough ball to ¼” thickness.⁠

Use a cookie cutter to cut out the biscuits.

Carefully transfer to a prepared cookie sheet, spacing them ½ an inch apart – that way they won’t spread as they bake.⁠

Gather up any dough scraps and repeat until all dough is used up.

Bake in a preheated oven for approximately 11-13 minutes, until the edges start to become golden.

Remove from the oven and place on a cooling rack.

Allow the cookies to cool for 10 minutes and zig-zag with CHOC SHOT!

For a special Chocolate Pancake treat try the Choc Pot Chocolate Spread the first EVER vegan & plant-based chocolate spread with NO palm oil, how can you possibly resist?!

Sweet Freedom, Sweet and Natural

Chocolate Banana Pancake Stack

Have breakfast time anytime with this delicious stack of pancakes.

Time: 20 minutes

Serves: 1


1 cup rice flour

1 cup vanilla soy yoghurt

1 tbsp Sweet Freedom FRUIT SYRUP

1 tsp egg replacer

2 tsp baking powder

1 tsp coconut oil for the pan

A generous layer of Sweet Freedom CHOC POT

1 handful of fresh raspberries

1/2 banana

sprinkle of crushed walnuts


Mix all the ingredients for the pancakes together.

Heat a non-stick pan with a bit of coconut oil and fry the pancakes on each side. Flip them over when the edges start to turn brown.

Stack 6 even pancakes, slathering CHOC POT between each.

Top the stack with sliced banana and crushed walnuts.

Poppy Watt

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