was successfully added to your cart.

All Posts By



Summer is well and truly here and the perfect excuse to whip up some of our protein ice cream. It’s so easy to make and you don’t need an ice cream maker!

Ingredients – Serves 4



Aquafaba from 1 tin of chickpeas at room temperature


2tsp corn flour


1 tbsp thick caramel sauce (we used Nature’s Charm)


200g vegan chocolate


Coconut cream (the fat that hardens when in the fridge and floats on top of a tin of full fat coconut milk)


50g Roots ‘n Shoots ‘Crazy Good Cacao’ protein





Start by pouring the aquafaba into the bowl of a stand mixer and adding the cornflour.



Whisk the aquafaba until very stiff (you should be able to turn the bowl upside down without it falling out, this will take about 10-15 minutes.



While the aquafaba is whisking melt the chocolate in a double pot and when melted but taken of the heat stir in the protein powder, caramel sauce and coconut cream.



Now working quickly gently fold the  stiff aquafaba into the chocolate mix and when completely incorporated pour into a loaf tin and freeze at least overnight.



Before serving let soften for about 10 minutes.











While others have been messing with classic flavours, here at Roots n Shoots we’ve been turning the Hot Cross Bun on its head. Introducing the … Hot Cross Bun Protein Shake! It’s a glass full of Easter goodness with none of the baking and very little waiting. Made with our delicious Salted Caramel Protein Powder – this is a plant-powered sweet treat that you can fix up in minutes and drink on the go. (And if you needed any more convincing, it’s got fewer calories than its usual buttery counterpart, but tastes just as good). What are you waiting for – grab a glass, here’s the recipe:⠀⠀⠀⠀⠀⠀⠀⠀⠀

Blend together:⠀



150ml oat milk⠀⠀⠀


100g unsweetened soya yoghurt⠀


1 frozen banana⠀⠀


1 tbsp almond butter⠀⠀


1 tsp mixed spice⠀


1 tsp cinnamon⠀⠀


10g raisins or sultanas⠀⠀


1 medjool date⠀


1tsp vanilla extract⠀⠀


1 tsp orange extract⠀


30g Roots n Shoots ‘Salted Caramel’ protein




Recipe by @maryles_plantry





Its nearly March and that means Pancake Day! Say hello to our Chocolate Protein Pancakes. Protein pancakes are more balanced than regular pancakes as they digest more slowly, provide sustained energy and help to maintain more stable blood sugar levels, keeping you fuller for longer. And they taste pretty good too!





50g ‘Crazy Good Cacao’ Protein Powder


50g flour


1 tsp baking powder


1 tbsp oil


250ml soya milk



Mix the dry ingredients together in a bowl.


Add the oil and milk and mix to a smooth batter.


Drop large spoonfuls of the mixture onto a lightly greased frying pan or hot plate and cook until bubbles appear on the surface and the edges are drying out.


Flip over and cook on the other side until the pancake no longer has a wobble if pushed


Enjoy with chocolate spread, syrup or fresh fruit.



February’s here already and it’ll soon be Valentines day! Whether you celebrate Valentines or not it’s still a great excuse to whip up this delicious vegan cheesecakes. Created for us by the supremely talented @gingervegan. Enjoy!







50g Almonds


70g Dates


30g Oats


2 tbsp Coconut oil, melted


1 tbsp Cocoa powder





300g Cashew Nuts


200g Raspberries


100ml Maple syrup


35g ‘Very Vanilla’ Protein Powder


4 tbsp Coconut oil, melted





Put the almonds and dates into a food processor or blender and process until finely chopped.


Add the oats, cocoa powder and coconut oil and process until it is well mixed. If you squeeze some mixture in your hand it should clump together. If it doesn’t quite hold together then add a little water and mix again.


Set 4 heart shaped moulds onto a small baking tray or plate and press the mixture firmly into the bases.





Soak the cashew nuts overnight or quick soak them for 30 minutes in boiling water.

Put all the ingredients into a blender and blend until smooth. Spoon into the moulds and smooth the tops. Put in the freezer to set.


When set you can take the moulds off the baking tray and wrap a warm cloth around them for a few seconds. Then you should be able to push the cakes out from the bottom. Do this about 15 minutes before you want to eat them to give them time to soften up.


Garnish with fruit.



Prep time: 5 min | Cook time: 5 min  | Total time: 10 min

Serves 1-2





75g rolled oats (use gluten free oats if necessary)


250ml plant based milk


220g unsweetened applesauce


1 ½ tsp cinnamon powder


240g Roots ‘n Shoots Very Vanilla Protein Powder


½ tsp vanilla bean paste


2 tbsp maple syrup


¼ tsp salt





Caramelised cinnamon apple slices


1 tsp coconut sugar


¼ tsp cinnamon


1 tsp melted coconut oil


2-3 tbsp granola


1-2 tbsp nut butter


Splash plant milk



To make the caramelised apple, cut 1 red apple into slices and melt the coconut oil in a frying pan set over a medium heat. Once the oil is hot, add the apple slices. Cook, stirring, for about 5 minutes until the apples are starting to brown, once the apples are starting to brown add the coconut sugar and cinnamon and stir for a further 2 mins.


To make the porridge, simply mix all of the ingredients together and simmer in a small saucepan over a medium heat for 5 minutes, stirring constantly. Divide the porridge across two bowls.


Top with your caramelised apple, granola, nut butter and another splash of plant milk (optional).



Ginger and Chocolate make the perfect combination for December bakes and this gingerbread cake with added chocolate protein is no exeption.  We LOVE it and we think you will too.



225g vegan butter


150g coconut sugar


225g blackstrap molasses


250g wholemeal flour


100g ‘Crazy Good Cacao’ Protein Powder


4 tsp ground ginger


2 tsp ground cinnamon


350ml soya milk


1 tbsp cider vinegar


1 tsp bicarbonate of soda



Put the vegan butter, coconut sugar and molasses in a pan and heat, stirring constantly until melted. Remove from heat.


Sift the flour, protein powder and spices into a bowl.


In another bowl combine the soya milk and cider vinegar.


Add half of the milk mixture to the pan with the molasses mixture and stir until well combined.


Add the flour mixture and mix again until well mixed.


Finally add the rest of the milk and mix until smooth.


Pour into a bundt pan and bake in a preheated oven at 160C for 1 hour or until a skewer inserted in the middle comes out clean.


Leave to cool on a wire rack.


Dust with icing sugar if you wish.



Serves 2 (600ml)



600ml plant based milk


3 tsp cocoa powder


25g Roots ‘n Shoots Salted Caramel protein powder


45g dark chocolate


2 tbsp maple syrup


1 tbsp salted caramel sauce – either shop bought or recipe below


⅛ tsp salt





Plant based whipped cream



Salted caramel sauce:


95g coconut sugar


5 tbsp plant based cream


2 tsp cornflour



To make the caramel sauce, in a small saucepan heat the sugar to a medium heat with 4 tbsp plant based cream, whisking constantly with a balloon whisk. Whisk for 5 minutes as it caramelises.


After 5 minutes, in a separate bowl make a slurry with the cornflour and the last tbsp of plant based cream, then vigorously whisk this liquid into the caramel.


Allow it to gently simmer for a further 5 minutes, then remove from the heat to cool.


To make the salted caramel hot chocolate;


In a saucepan warm the plant based milk over a medium heat. Whilst heating, snap the chocolate into the pan and stir until the milk is hot and chocolate is melted.


Add the hot milk to a blender along with the maple syrup, salt and salted caramel protein powder.


Blend until smooth. Then pour into 2 mugs and top with plant based whipped cream and salted caramel sauce.


Indulge immediately!



Prep time: 40 min | Set time: 5-20 min  | Total time: ~1h


Makes 975g / 10 bars with 24g protein





240g Roots ‘n Shoots Blatantly Good Berry Protein Powder


140g cashew nuts


250g dried cranberries, soaked in boiling water and drained


100g frozen or fresh strawberries, tops removed


70g frozen or fresh cranberries


180g almond flour


1 tbsp lemon juice





20g freeze dried raspberry pieces, lightly crushed


60g plant based white chocolate



Soak the dried cranberries in boiling water for 2 minutes then drain.


In a food processor, combine all of the ingredients and pulse until a dough forms.


Lay out a large piece of parchment paper onto your surface and using another piece of parchment paper on top, roll into a slab ~32 cm x 13.5 cm x 1.6 cm, moulding the edges into a rectangle with your hands. Transfer to a baking tray so that you can easily lift it off later.


Crush the freeze dried raspberry pieces with your fingertips and sprinkle over the slab of dough. Using the same piece of parchment paper between the dough and the rolling pin, roll and press down gently to allow the raspberries to sink into the top.


In a small saucepan on a very low heat, melt the white chocolate (approx 2-3 mins), then using a spoon drizzle over the raspberries.


Pop into the fridge for 20 minutes or freezer for 5 minutes to allow the chocolate to set.


Using a ruler, slice into bars 3.2 cm wide.


Store in an airtight container in the fridge for up to 5 days or in the freezer for up to a month. If freezing, allow to thaw for 20-30 minutes before enjoying.




Prep time: 10 min  | Blend time: 5 min | Total time: 15 min | Serves 2 – 3 (1000ml)



Coconut layer:


200ml coconut milk (from carton eg Alpro or Plenish)


14 cubes of frozen coconut milk (freeze coconut milk from a carton in ice cube trays)


65g desiccated coconut


15g Roots ‘n Shoots Very Vanilla Protein Powder (optional)


2 ½ tbsp erythritol


½ tsp vanilla bean paste



Chocolate layer:


125ml plant milk


14 cubes of frozen coconut milk (freeze coconut milk from a carton in ice cube trays)


45g Roots ‘n Shoots Crazy good Cacao Protein Powder


4 tbsp cocoa powder


70g raw cashews, soaked and drained


100g / 5 pitted medjool dates, soaked and drained


60g dark chocolate (optional)


2 tbsp desiccated coconut (optional)



Freeze your plant milk and coconut milk in ice cube trays overnight.


Soak the pitted dates and cashews in a bowl together immersed in boiling water for at least 10 minutes whilst measuring out your other ingredients and drain before use.


In a high speed blender combine the ingredients for the white layer. Blend then set aside the mixture and rinse out the jug.


Add all of the ingredients for the chocolate layer to the blender and combine until smooth.


Optional: If you’d like to decorate the glasses, melt the 60g of dark chocolate on a low heat in a small saucepan and dip the edges of the glass in chocolate. Sprinkle the 2 tbsp desiccated coconut on a plate and then dip the chocolatey edges in the coconut.


Pour the mixtures into two glasses or mason jars, with ~3cm layers of each. If adding melted chocolate, pour the remaining melted chocolate on top of the shake, inserting a straw before it hardens. Enjoy immediately.



Non Iced Version

Replace the frozen milk cubes with 290ml of coconut milk for the coconut layer and 290ml of unflavoured plant milk for the chocolate layer and make as per the rest of the method.



Prep time: 5 min  | Freeze time: 6-8h  | Makes ~12 lollies (~1250ml)



260g / 2 cups strawberries, tops removed


250g / 1 ¾ cups raspberries


200g  / 1 ⅓ cup blueberries


1 tbsp lemon juice


70g Roots ‘n Shoots  Berry Protein Powder


260g / 1 cup plant based greek style yoghurt


125ml / ½ cup plant based milk


1 tbsp maple syrup



In a high speed blender combine the ingredients until smooth.


Transfer to ice lolly moulds, cover and insert sticks.


Freeze for at least 8 hours or overnight.


Store in the freezer until ready to enjoy. Wait a few minutes for them to thaw before popping out of the moulds.

Follow Us