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.