15 BEST PROTEIN DESSERT RECIPES (2024)

These 15 best protein dessert recipes are sure to satisfy everyone's taste buds! Have allergies? You can make small modifications to make any of these recipes allergy friendly. All the dessert, added protein, and none of the guilt. We cover all the bases, from chocolatey treats to fruity sweets... and everything in between. Find your favorite protein dessert below, no matter if you are craving brownies, cookies, ice cream, muffins, or just have a taste for chocolate, vanilla, or peanut butter! You can thank us later.

ALMOND BUTTER & JAM SUNDAE

Recipe is courtesy of This Rawsome Vegan Life.

Ingredients

Method

To make the jam:

Mash the berries into a chunky puree with a fork, then stir in the chia seeds and let it sit for 10-15 minutes so it can get jammy.

To make the ice cream:

Blend all ingredients together. If it's too thick, add more coconut milk. The consistency should be just like creamy, delicious soft serve. Assembly: Scoop half the ice cream into a bowl, then add half the jam and almond butter. Repeat. Enjoy. This one is topped with berries and coconut flakes.

MINI PROTEIN PEANUT BUTTER CUP

Recipe courtesy of @callascleaneats.

Ingredients

For the Peanut Butter "Egg"

• 1/3 cup peanut butter (the only ingredient should be peanuts or peanuts and salt)
• 1/2 tbsp melted coconut oil (omit if your PB is super runny)
• 1 scoop Smooth Vanilla Clean Lean Protein

For the Chocolate Coating

Method

1. In a bowl, mix together peanut butter and coconut oil. Stir in Clean Lean Protein until a “dough” forms.
2. Form egg shapes with the peanut butter mixture (1 tbsp each) and place onto a parchment paper-lined plate. Set plate in the freezer for 1 hour.
3. After an hour, add chocolate chips and coconut oil into a small bowl. Microwave in 30 second intervals, stirring between each until fully melted.
4. Dip each PB egg in the chocolate mixture until fully coated. Set back onto the plate and back into the freezer for at least 30 minutes. Once they re-freeze you can carefully cut off the edges to make them look prettier hehe
5. Optional - add extra drizzle of remaining chocolate and sprinkle with sea salt store them in the freezer! Makes 8 eggs. YUM!

PROTEIN CARROT CAKE

Recipe is courtesy of @PursueGoodFood.

Ingredients

Cake:

• 1/2 cup all purpose flour {I used King Arthur}
• 1 cup almond flour
• 4 large carrots
• 2 eggs (or vegan alternative like flax eggs)
• 1 tsp salt
• 2 tsp baking soda
• 2 tsp baking powder
• 2 tbsp tahini (or oil)
• 1 tsp pumpkin pie spice (heaping)
• 1 tsp cinnamon
• 1 tbsp vanilla extract
• 8 medjool dates
• 3/4 cup stevia
• 1/4 cup hot water

Icing:

• 1 lemon
• 1 tbsp lemon zest
• 1 serving of Smooth Vanilla Clean Lean Protein
• 1 block of vegan cream cheese
• 5 oz plain greek yogurt (or vegan alternative)

Method

Preheat oven to 375°F. Soak the dates in 1/4 cup hot water for about an hour. Grate carrots in food processor. Combine ingredients above - including the date water AND 1/2 of the Smooth Vanilla Clean Lean Protein into the food processor. Process on high until ingredients are well combined.

Vegan Chocolate Cake

Ingredients

• 1 cup almond milk
• 1 tbsp apple cider vinegar
• 1 1/2 cups all-purpose flour
• 1/2 cup Rich Chocolate Clean Lean Protein
• 1 cup cocoa powder
• 1 1/2 cups sugar
• 1 tbsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp instant coffee
• 2 tsp vanilla extract
• 1 cup boiling water
• 3/4 cup olive oil
• 1/2 cup applesauce

Chocolate Frosting:

Method

Chocolate Cake:

Frosting:

Creamy Rice Pudding

Ingredients

• 1 oz pudding rice (any short, round grained rice)
• 1 1/4 vegan milk of choice
• 1-2 tbsp maple syrup
• 1 tsp vanilla essence
• 1 tsp cinnamon
• 2 tbsp Kids Good Stuff (pick you favorite flavor, we used Vanilla Caramel!)

Optional toppings

• Berries of your choice, we used blueberry
• Extra maple syrup

Method

1. Place the rice, milk, maple syrup, vanilla and cinnamon into a saucepan.
2. Bring mixture to the boil, then reduce heat to a simmer and cover with lid to cook for around 30 minutes stirring occasionally.
3. Remove from heat when the rice has cooked, and the mixture is thick and creamy.
4. Add the Kids Good Stuff and stir until combined.

Serve topped with fruit and extra maple syrup if desired.

Watermelon Pizza

Ingredients

• 1/2 of a watermelon
• 1/4 cup vegan cream cheese
• 1/4 cup vegan Greek yogurt
• 1 serving Wild Strawberry Kids Good Stuff
• Items such as fruit, mint, seeds and/or shredded coconut for topping

Method

1. Cut the watermelon into slices and place on a large plate.
2. Place the cream cheese, yogurt, and Kids Good Stuff in a bowl and mix with a spoon until well combined.
3. Using a spoon, spread the icing on the watermelon slices.
4. Top the icing with items such as fruit, mint, and shredded coconut.

Pumpkin Pie Muffins

Ingredients

Method

Vanilla Caramel Nice Cream

Ingredients

• 2 cups frozen banana
• 1/4 cup plant-based yogurt of choice
• 2 servings Vanilla Caramel Kids Good Stuff
• 1-2 tbsp maple syrup (optional for extra sweetness)

Method

1. In a food processor, place all of the ingredients except the honey.
2. Blend until smooth and creamy. Taste the mixture. If you require extra sweetness then add 1 tbsp of maple syrup to the mixture and blend.
3. When you're happy with the taste, spoon nice-cream into two small bowls to serve.
4. Enjoy immediately as is, or top with your favorite fruit, muesli, or nuts.

Rich Chocolate Mousse

Ingredients

Method

1. Halve and pit the avocados, then scoop them into a food processor.
2. Add the milk, Kids Good Stuff, cacao powder and vanilla extract to the food processor and blend until smooth and creamy.
3. Add a small amount of maple syrup (1-2 tbsp should be more than enough) until you achieve the desired sweetness.
4. Spoon the mixture into plastic cups and refrigerate for one hour.
5. Serve topped with marshmallows and melted chocolate.

Double Chocolate Brownies

Ingredients

Method

1. Preheat your oven to 325°F.
2. Prepare an 8"x8" pan and line with parchment paper.
3. Add all the ingredients to a large bowl and combine (do not over mix!).
4. Pour the batter into your prepared baking dish.
5. Bake for 20 minutes or until no longer gooey.
6. Let cool completely in the pan.

Chocolate Breakfast Cake

No Bake Oat Cookies

Ingredients

Method

1. Line a baking tray with baking paper and set aside.
2. Combine the peanut butter and maple syrup in a saucepan and heat over a low heat, stirring constantly. Once combined, remove from the heat immediately and set aside to cool slightly.
3. Meanwhile, in a large bowl, add the oats and Kids Good Stuff by Nuzest
4. Pour the peanut butter and maple syrup mixture into the bowl and mix until a cookie dough forms.
5. Using a tablespoon, roll a heaped spoonful of mixture into a ball. Place on the lined tray and press down firmly to create a round cookie shape. Repeat until all cookie dough has been used.
6. Place into the freezer to set. They will be ready to eat when they are firm and completely cool. This will take approximately 20 minutes.

Vanilla Caramel Rice Cereal Bars

Ingredients

• 4 cups of puffed rice
• 1/2 cup honey (or maple syrup for a vegan version)
• 2 servings Vanilla Caramel Kids Good Stuff
• 1/3 cup coconut oil, melted

Method

1. Line a square tin 8"x8" with parchment paper. Set aside.
2. Place the rice cereal, Kids Good Stuff by Nuzest, honey and melted coconut oil into a large bowl and mix together until well combined. The rice bubbles should be coated in the honey and oil!
3. Pour the mixture into the pre-prepared tin and press down firmly. It is important that the mixture is packed down firmly so that the bars don’t crumble when you slice them.
4. Place into the fridge to set for 3-4 hours or overnight. Remove from the fridge and cut into bars immediately with a sharp knife (if you let the slice come down to room temperature it will crumble when slicing).

Pumpkin Pie Cookie Dough

This easy pumpkin pie cookie dough recipe is by @lilsipper.