serves 25

75 minutes


  • 250-300g baked sweet potato (one large potato)
  • 150g Sweet Freedom Choc Shot
  • 2 tbsp ground flax seed
  • 4 tbsp water
  • 250g wholemeal flour
  • 3 tbsp cocoa powder
  • 1/2 tsp baking powder
  • 4 tbsp rapeseed oil
  • 1/2 tsp salt
  • 2 tsp vanilla extract

  • 100ml soya milk

Optional for decorating

  • pecan nuts and cacao nibs


  1. In a small bowl mix the flax seed with the water and set aside.
  2. Scoop the flesh of the sweet potato out from the skin and put in a large bowl. Mash with a fork. 
  3. Add Sweet Freedom Choc Shot, oil, salt, vanilla and soya milk to the sweet potato and mix well, then add in the ground flax seeds and mix again.
  4. Finally add the flour, cocoa powder, baking powder and mix until combined. 
  5. Spoon into a lined 20cm square tin and decorate the top if you wish with pecan nuts and cacao nibs. 
  6. Bake at 180C for 30 minutes. Remove from tin and leave to cool before cutting into 25 pieces.
  7. Keep in an airtight container for 2-3 days or freeze. As they are quite small they don't take long to defrost.
  8. Optional extra... liberally spread / ice with Choc Pot before serving!

*We cannot guarantee that this recipe is allergen free.


inspire and share on instagram #sweetfreedom

who's recommending us