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23 August 2022

By 23rd August 2022 No Comments

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.


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