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