#header-outer.transparent header#top nav > ul > li > a{ color: #774503;!important;



Only 21 days to Christmas and to really get us in the Christmas spirit Ginger Vegan has whipped up these gorgeous little Christmas puds for us.  They’re quick and easy to make and taste divine!  Here’s how…





100g ground almonds


50g ‘Crazy Good Cacao’ Protein Powder


150g raisins and sultanas


100g Medjoul dates


100g glacé cherries


50g mixed peel


1/2 tsp cinnamon


1/2 tsp nutmeg


1/8 tsp cloves



Put all the ingredients into a food processor and whizz until well combined.


The mixture should start to come together in clumps.


Take 50g mixture and form into a ball with your hands.


Repeat for the remaining mixture.


Decorate the top with vegan white chocolate, dried cranberries and pumpkin seeds.




These brownies taste as good as they look. They’re dairy free, gluten free, vegan AND with an added protein boost. Does it get any better than that?


2 tbsp ground flax seed
4 tbsp water
100g ground almonds
50g cocoa powder
1/2 tsp salt
1/2 tsp baking powder
60g coconut oil, melted
200g dark brown sugar or coconut sugar
200g dark chocolate
2 tsp vanilla extract
150ml almond milk


First mix the flax seed and water together in a small bowl and set aside.


Mix the almonds, protein, cocoa, salt and baking powder together in a large bowl. Stir in the sugar.


In another bowl set over a bowl of hot water melt the chocolate and coconut oil together.


When melted add the vanilla and mix well.


Pour into the flour mixture along with the almond milk and mix until smooth.


Pour into a lined 20cm square cake tin and smooth the top. It may help to place a piece of baking parchment on top and press down to even out the mixture.


Bake for 25 mins at 180C.


Leave to cool in the tin before cutting into squares.



If you’re in need of a sweet vegan treat these protein chocolate swirls created by @marylesplantry should hit the spot. Perfect for breakfast or anytime really, just try not to eat them all at once!


(Makes about 12)



280 ml oat milk, warm


330g strong flour


55g  Roots ‘n Shoots ‘Very Vanilla ’ protein powder


65g flora melted


7g dry fast active yeast


1/2 tsp salt


Roughly 200g vegan chocolate spread.
(Add more if the layer of spread is too thin.)






Start the day before.  Place all the ingredients into a bowl of a stand mixer and knead until it comes together into a smooth dough.



Cover and let rise for about an hour until doubled. Remove from the bowl.



Knock back and knead for about another 10 minutes (if by hand) shorter if in a stand mixer.



Place back in the bowl, sprinkle with flour, cover and let rise in the fridge overnight.



The next day take the dough out if the fridge and let sit for about another hour.


Knead for another 5 minutes and let rise again for an hour in a warm place.

Remove from the bowl knock back and roll out thinly into a large rectangle.



Preheat the oven to 190 degrees Celsius.

Spread the vegan chocolate spread and roll up into a log.
Cut into roughly 3cm thick slices and place on a baking tray.



Bake for about 30 minutes until golden brown.
Either sprinkle with icing sugar or with an easy water icing.










It’s International Chocolate Day on 7th July and to celebrate @maryles_plantry has whipped up this chocolate icecream recipe that’ll have you set for the summer. So grab your Roots N Shoots Cacao protein powder and follow the recipe below.

Ingredients – Serves 4



Aquafaba from 1 tin of chickpeas at room temperature


2tsp corn flour


1 tbsp thick caramel sauce (I 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.











The Met Office has just declared this May as the wettest since records began (thanks guys…) so we thought we’d get some cosy going on for you.
This heavenly salted caramel popcorn is best served in a darkened room with your favourite box set on pause and a big sharing bowl between you. And don’t worry, the preparation time is a few minutes, so you’ll be back into the action in no time flat!

Ingredients – Serves 2



60g popcorn (popped jot kernels)


120g vegan butter I used the flora salted block


100g soft light brown sugar


40g Roots ‘n Shoots ‘Salted Caramel’ protein


1tsp baking soda





Melt the butter over medium heat and stir in the sugar and protein powder.



Bring to a boil and keep whisking for about 4 minutes making sure it doesn’t burn. Then add the baking soda, whisk it one last time and take off the heat.



Place the popcorn into a large bowl and working quickly pour the caramel over it and fold it gently with a spatula making sure to cover all kernels.



Spread on a baking tray lined with parchment paper to cool. Enjoy when cooled. If kept longer it will go chewy.



Recipe by @maryles_plantry











Easter nests make a quick and easy Easter treat and are fun for kids to make too. These nests created by @maryles_plantry have added protein and B12, so healthier than the average nest! If you fancy having a go check out the recipe below.






4 shredded wheat


200g dark vegan chocolate


65g vegan butter block (use a block not a spread as it won’t set)


30g Roots ‘n Shoots ‘Crazy Cacao’ protein


about 20 vegan mini eggs





Crumble the shredded wheat into a large bowl and mix in the protein powder.



Melt the chocolate and vegan butter in a double pot over hot water or in short bursts in the microwave.



Once fully melted pour over the shredded wheat and protein mix and stir quickly to evenly combine everything.



Divide the mixture into 4 and spoon out the mix onto parchment paper. Press in the middle of each nest to form a mold.


Refrigerate until fully set.



Divide the mini eggs between the nests.







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





Yes it’s pancake day this month but these days pancakes have become something we eat all year round and for good reason! Not only are they quick and easy to make and delicious but they make a great energy snack a few hours before or just after a workout. 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. These beauties were created by maryles_plantry .






120g self-rasing flour


30g Roots ‘n Shoots ‘Very Vanilla’ protein


65g margarine (do not melt it, or the pancakes will be too thin)


20g sugar


200ml oat milk


3g baking powder


neutral oil for frying





chocolate syrup (i used Sweet Freedom) warmed a little to make it runnier


cherries either fresh or frozen




Whisk all ingredients in a bowl.



Heat a small amount of oil in non stick frying pan to medium hot. Do not overheat or you will end up with very dark pancakes.



Pour 1 ladle full of batter into the middle. Keep frying until bubbles appear all over the pancake. Flip over and fry the other side.



Continue until all the batter is gone.


Top with slightly warmed chocolate syrup and cherries.




Your chocolate orange and mince pie hit all in one!  These delicious mince pies created by @gingervegan are packed with chocolate-y, orange-y, protein-y, Christmas goodness. And if that doesn’t have you grabbing the rolling pin in excitement, they’re low carb too. Which means at under 10 carbs per pie you can happily eat 5 and still retain a smug grin on your face.








160ml water


150g  coconut flour


150g  almond flour


150g coconut oil


20g ground flax seed


pinch of salt





1 large apple


juice and zest of 1 orange


60g raisins


35g  ‘Crazy Good Cacao’ protein


1/2 tsp cinnamon


1/2 tsp allspice


1/3 tsp nutmeg


pinch ground cloves




Calories  88g


Total fat  3.6g


Total Carbohydrates  9.6g


Protein  4.1g




To make the pastry mix together the flours, ground flax seed and salt.



Melt the coconut oil and add it to the flour, mix along with the water.



Mix until you have a smooth dough.



Roll out between 2 sheets of baking paper to 3-5mm thick.


Cut out rounds with pastry cutter and place into a greased mince pie tin. The pastry will crack but just press the pastry together inside the tin.  Alternatively you can bypass the rolling out and just press the dough into the tins, but you will get a more even result with rolling.


Cut out some stars with the extra pastry to cover the tops.


For the filling peel the apple and coarsely grate it into a small pan.



Add in the orange zest and juice, spices and raisins and cook unitl the apple is softened.



Add in the protein powder and mix until everything is well combined.



Spoon into pastry cases and place a star on top.



Bake at 180C for 15 mins or until the pies are lightly coloured.



Cool on a wire rack.




If you like coffee and chocolate (and lets face it, who doesn’t), you’ll love this chocolate coffee cake created for us by @gingervegan. It’s vegan (obvs), gluten free, easy to make and tastes like heaven. Enjoy!





250ml strong coffee


200g dark chocolate, chopped


150ml aquafaba (water from a can of chickpeas)


100g vegan butter block


150g sugar


100g Roots ‘n Shoots ‘Crazy Good Cacao’ protein


100g ground almonds



Chocolate sauce:


100ml vegan double cream (I used Elmlea plant based)


50g dark chocolate, chopped


20g sugar


25g vegan butter



Preheat the oven to 180C and line a 20cm round cake tin with greaseproof paper.


Melt the chocolate and butter together in a small pan or in the microwave on 30 second bursts.


Mix together the protein, sugar and ground almonds, then stir in the coffee and melted chocolate mixture. Mix well.


Beat the aquafaba until stiff peaks form. Mix 1/4 of the aquafaba into the chocolate mixture to loosen it up and then gently fold in the rest of the aquafaba.

Transfer to the prepared cake tin and bake for about 45 minutes or until a skewer inserted comes out clean. Leave to cool in the tin. The cake will sink back slightly as it cools.

To make the chocolate sauce heat the cream, butter and sugar in a small pan until the butter is melted and sugar dissolved. Remove from the heat and stir in the chocolate. Mix well until a smooth sauce is obtained.


Follow Us