makes 8 - 10 slices

40 minutes

ingredients

the base

  • 100g rolled oats
  • 2 tbsp coconut oil
  • 2 tbsp smooth peanut butter
  • 4 tbsp Sweet Freedom Fruit Syrup

pumpkin swirl

  • 3 tbsp creamed coconut
  • 3 tbsp coconut oil
  • 3 tbsp smooth peanut butter
  • 4 tbsp Sweet Freedom Fruit Syrup
  • 100g pumpkin puree
  • 1 tsp cinnamon

chocolate swirl

  • 3 tbsp creamed coconut
  • 3 tbsp coconut oil
  • 3 tbsp smooth peanut butter
  • 2 tbsp Sweet Freedom Fruit Syrup
  • 3 tbsp Sweet Freedom Choc Pot

make

  1. First make the base - melt the coconut oil, nut butter and Sweet Freedom Fruit Syrup then stir in the oats to form a flapjack-type mixture. ⁠
  2. Press into a 20cm round tin with a loose base.⁠
  3. Chill in the fridge while you make the fudge toppings.⁠
  4. To make the pumpkin swirl - gently melt the creamed coconut, coconut oil and nut butter, whisk in the Sweet Freedom Fruit Syrup, pumpkin puree and cinnamon. ⁠Set aside.
  5. To make the chocolate swirl - gently melt the creamed coconut, coconut oil and peanut butter, whisk in the Sweet Freedom Fruit Syrup and Choc Pot chocolate spread.⁠
  6. Now dot spoonfuls of both mixtures next to each other on top of the base and use a knife or skewer to create a swirl pattern.⁠
  7. Place in the freezer for 2 hours to firm up, then remove from the tin, cut into 8-10 slices and serve!

*We cannot guarantee that this recipe is allergen free.

Thanks for the fab recipe @SpamellaB

inspire and share on instagram #sweetfreedom

Instagram feed is unavalibleThe remote server returned an error: (400) Bad Request.
who's recommending us