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14 September 2021

By 14th September 2021 No Comments

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.








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