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Celebrate Veganuary with Sweet Freedom's award winning syrups & spreads!


1/2/2024 10:31:08 AM

Product Development

5 mins read

Sweet Freedom, the brand known for their award-winning vegan syrups and spreads, is set to add some sweetness to Veganuary with their versatile range of plant-based delights. Their exceptional lineup of products stands out for being entirely plant-based and all natural. From indulgent syrups to heavenly spreads, each item is carefully crafted to provide a guilt-free treat for every palate.

Sweet Freedom maintain a no nasties policy, ensuring that each bottle and jar contains only natural ingredients. Their entire product range is sweetened only with fruit – carob & apple (and grape in their FRUIT SYRUP).

Reasons to choose Sweet Freedom:

Excellent when drizzled over oats, yoghurt, stirred into drinks and in home baking

No refined sugar or artificial sweeteners 

All natural ingredients – the sweetness comes from fruit (apple and carob)

Made without allergens

No palm oil

Only uses Fairtrade cocoa

Vegan friendly 

Low calorie indulgence – only 13 calories per teaspoon



Lots of delicious recipes on the Sweet Freedom website, but read on for a few…


Honeee pancakes

honeee pancakes

Makes up to 10 pancakes, serves 2-3


120g wholewheat flour

240g unsweetened dairy free milk of choice⁠

1 tbsp baking powder

1 tbsp Sweet Freedom VEGAN HONEEE⁠

oil for cooking

Toppings: your favourite fresh fruit, vegan butter⁠ and Sweet Freedom VEGAN HONEEE⁠.

To make:

Add the flour and baking powder to a large bowl and whisk to combine.⁠

Add the milk and VEGAN HONEEE, mix until just combined, don’t overmix.⁠

Heat a pan with splash / spray of oil over medium heat, once hot, ladle your batter to make pancakes approx. 4 inches round.⁠


Sweet potato pie porridge



Serves 2


90g rolled oats⁠

420ml water⁠

3 tbsp sweet potato purée*⁠

30g Sweet Freedom FRUIT SYRUP⁠

50ml dairy free milk⁠



To make:


Bring water to a boil in a small saucepan.⁠

Once boiling add your oats and reduce heat to medium. Continue cooking until the oats have absorbed most of the water.⁠

Once your oats are just about done cooking, stir in sweet potato purée, FRUIT SYRUP and milk.⁠

Divide oats between two serving bowls and top with pecans, pumpkin seeds and a drizzle of CINNAMON SYRUP.⁠


*Next time you have the oven on, roast a large sweet potato until soft. Once cooled, peel the potato and place the flesh in a food processor. Blend until smooth.⁠

A glass cup of hot chocolate with whipped cream and chocolate syrup

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