serves 8

30 minutes


  • 140ml rapeseed oil
  • 200ml Sweet Freedom Choc Shot Coconut
  • 4 tbsp soya milk
  • 2 tbsp ground flax seed
  • 370g wholemeal flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 50g brazil nuts
  • 30g coconut flakes


  1. Mix together the rapeseed oil, Sweet Freedom Choc Shot Coconut, soya milk and flax seed until well combined.
  2. Add the rest of the ingredients and mix well.
  3. To form the cookies, take a heaped tablespoon of the mixture roll into a ball with your hands.
  4. Place on a greased baking tray and flatten slightly until you have a chunky cookie shape.
  5. Bake at 180C for 12 minutes.
  6. Transfer to a wire rack to cool.


Also works beautifully with Choc Shot, Choc Shot Orange Spice or Choc Shot Mint.

*We cannot guarantee that this recipe is allergen free.

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