Nutcracker Latte, anyone? 😍 We’re loving this caramel and hazelnut combo… ✨ #tiktokmademebuyit #coffeetiktok #coffeeaddict #coffeetok #coffeetime

Stock is limited, so grab our CHOC SHOT Coffee while you can! 💜 #tiktokmademebuyit #coffeelover #veganfriendly

Drizzle our dreamy CHOC SHOT (and then drizzle some more) over fresh fruit for the ultimate treat! 🍓🍫 No refined sugar, no palm oil… just pure, chocolatey goodness. The perfect way to end your day on a sweet (and healthier) note! 😍 #DrizzleMore #VeganFriendly #tiktokmademebuyit #foodtok

Pancakes 🥞 but make them Halloween-y… 🎃 #tiktokmademebuyit #Halloween #HalloweenFood #Pancakes

We’re bringing the cosy vibes straight to your kitchen with our delicious pecan & caramel upside-down cake! 🍂 Ingredients: 250g oat flour (blitz your oats in a blender) or any flour 2 tsp baking soda 1 tsp baking powder⁠ 1 tsp ground cinnamon⁠ 500g apple puree 120ml plant based milk⁠ 2 tbsp melted coconut oil⁠ 85g Sweet Freedom CARAMEL SYRUP⁠ handful of whole pecans CARAMEL SYRUP for drizzling in the bakeware and at the end Make: Preheat the oven to 170°C and grease or line non stick bakeware (we used mini Bundt tins). Place some whole pecans in the bottle of the tin and drizzle with caramel syrup. Mix together the dry ingredients then add in the wet and gently mix together until combined, then pour into the tin (on top of the pecans).⁠ Bake in the oven for 20-22 minutes until golden and just firm to the touch. Cool for a few mins before turning out onto a plate. Drizzle a little more CARAMEL SYRUP. *Please note - don't leave the cake in the tin for too long once out of the oven as the pecans will get stuck to the bottom... be sure to turn out within 5 mins of it coming out of the oven. Also, be careful as the caramel gets very hot. #tiktokmademebuyit #veganrecipes #autumn

Spooooky eyeball ice cubes… simply place some blueberries in circular moulds with water and freeze. Once frozen, pop them in a glass & top with Sweet Freedom FIZZ! 🎃✨ #tiktokmademebuyit #halloween #spookyseason

Looking for an afternoon boost? Try adding a splash of our Pumpkin Spice syrup to your coffee for the perfect autumn treat! 📸: @k0pibing #tiktokmademebuyit #pumpkinspice #coffeetiktok

How good do these pumpkin spice cinnamon rolls look!? Thanks for the fab video @vegancinemascroll 🎃 #TikTokMadeMeBuyIt #pumpkinseason #pumpkinspice

Hellooo pumpkin spice season 🎃 Thanks for the lovely video @Krissie Oldroyd 🍂 #TikTokMadeMeBuyIt #pumpkinspice #pumpkinspicelatte

Dalgona coffee remains a firm favourite of ours! 😍 Here’s how we like to make it… Time: 10 minutes (but if you’re freezing the mix then you will need overnight) Makes: 6-8 coffees depending on how strong you like it! Ingredients: 160g Sweet Freedom BARISTA COFFEE SYRUP 60g just boiled water (1/4 cup) 25-35g instant coffee (if you like it stronger, add more) Plant milk   Make: Pop all of the ingredients into a bowl (except for the milk). Whizz together for 4-5 mins. Dollop a couple of spoons into a glass with ice and top up with plant milk. Freeze the rest of the mixture for super fast iced coffee! We’d love to know how you get on if you give it a go! 🤎 #tiktokmademebuyit #coffeetiktok #coffeetime #dalgona #dalgonacoffee #icedcoffeerecipe