was successfully added to your cart.



14 November 2022

By 14th November 2022 No Comments

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!

Follow Us