15 BEST PROTEIN-PACKED DESSERT RECIPES

Diet & Nutrition Inspiring People
healthy lifestyle

These 15 drool-worthy protein-packed dessert recipes are sure to satisfy everyones tastebuds! There are recipes that cover low-carb, minimal ingredients, decadent and ones that have such a touch of sweetness.

Each one of these recipes is packed with protein which helps stabilize the blood sugar and promotes the feeling of fullness - aka, leaving us feeling our best! 

Almond Butter & Jam Sundae Recipe

Recipe is courtesy of This Rawsome Vegan Life.

Ingredients

  • 2 chopped frozen bananas
  • 3 tbsp Clean Lean Protein (any flavor)
  • 1/4 to 1/2 cup of coconut milk
  • 1/4 tsp. vanilla extract 1/4 cup of berries
  • 1 tsp chia seeds
  • 1-2 tbsp almond butter

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 (12-13 grams)

For the Chocolate Coating

  • 1/2 cup chocolate chips 
  • 1 tbsp coconut oil

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 min. 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.

Protein Carrot Cake

Recipe is courtesy of @PursueGoodFood.

Ingredients

Cake:

  • ½ cup all purpose flour {I used King Arthur}
  • 1 cup almond flour
  • 4 large carrots
  • 2 eggs (or vegan alternative)
  • 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
  • ¾ cup stevia
  • ¼ cup hot water

Icing:

Method

Preheat oven to 375 degrees F. Soak the dates in ¼ cup hot water for about an hour. Grate carrots in food processor. Combine ingredients above - including the date water. AND ½ of the Smooth Vanilla Clean Lean Protein into the food processor. Process on high until ingredients are well combined.

  1. Pour batter into a parchment paper lined baking dish. Bake for 25 min.
  2. Combine cream cheese, ½ Smooth Vanilla Clean Lean Protein, lemon juice, & Greek yogurt.
  3. Allow the cake to cook before icing. Top with lemon zest.

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 apple sauce

Chocolate Frosting:

    • 1 cup full fat coconut milk
    • 12 oz chocolate chopped (dark)
    • 4 tbsp maple syrup

    Method

    Chocolate Cake:

    • Preheat the oven to 350°F. Grease and line two 8-inch cake pans.
    • Stir the apple cider vinegar into the almond milk and set aside.
    • Sift the flour, cocoa powder, sugar, baking powder, baking soda, and salt into a bowl and mix.
    • Stir the coffee and vanilla extract into the boiling water.
    • Pour all of the wet ingredients over the dry mixture. Add the apple sauce and stir with a spatula. Do not over mix!
    • Pour the batter into the prepared cake pans and bake for about 40-45 minutes.
    • Remove from oven and let cool completely.

    Frosting:

      • In a small pot, heat the coconut milk for about 2 minutes
      • Pour it over the chopped chocolate and stir until the chocolate is melted.
      • Let cool remaining frosting until thickened into a spreadable frosting.

      Creamy Rice Pudding

      Ingredients

      • 30 g pudding rice (any short, round grained rice)
      • 300 ml milk of choice
      • 1-2 tbsp maple syrup
      • 1 tsp vanilla essence
      • 1 tsp cinnamon
      • 2 tbsp Kids Good Stuff (any 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. Remove from heat when the rice has cooked, and the mixture is thick and creamy.
      3. Add the Kids Good Stuff and stir until combined.

      Serve topped with fruit and extra maple syrup if desired.   

      Watermelon Pizza

      Ingredients

      • ½ a watermelon
      • 50g cream cheese
      • ¼ cup Greek yogurt (or vegan alternative)
      • 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

      • 1.5 cups all-purpose flour
      • 1/3 cup rolled oats
      • 1 cup pumpkin puree
      • 2 servings (4 scoops) Just Natural Clean Lean Protein
      • 1/3 cup coconut oil, melted
      • 1/2 cup maple syrup
      • 2 eggs (or chia eggs for vegan option)
      • 1/4 cup milk of choice
      • 2 tsp pumpkin spice (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg and all spice)
      • 1 tsp baking powder
      • 1 tsp vanilla extract
      • Optional: whipped cream and chopped walnuts to top

      Method

      1. Preheat oven to 350F and line your muffin tin with muffin cases.
      2. In a large bowl, whisk the oil and maple syrup together.
      3. Add in the eggs and continue to whisk.
      4. Add the pumpkin puree, protein, milk, pumpkin spice, baking soda and vanilla to the bowl. Combine with a large spoon.
      5. Add the flour and oats to the bowl and mix until combined.
      6. Spoon the batter into the muffin cases and place into the oven to bake for 20-25 minutes, or until a toothpick inserted into a muffin comes out clean.
      7. Remove the muffins from the oven and allow to cool before removing from the tin. Top with whipped cream and chopped walnuts.
       

      Vanilla Caramel Nice Cream

      Ingredients

      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 1tbs of maple syrup to the mixture, blend well and taste again.
      3. Once 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

      • 2 large ripe bananas
      • 1/4 cup milk of choice (plant-based milk for vegan & dairy free option)
      • 2 servings Rich Chocolate Kids Good Stuff
      • 1 tbs cacao powder
      • 1 tsp vanilla extract
      • Mini marshmallows (optional)
      • Chocolate for melting (optional)

      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. Taste the mousse – if you think it needs to be sweetened more. Add a small amount of maple syrup (1-2 tbs 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

      • 1 cup mashed banana
      • 2/3 cup almond butter
      • 1/3 cup cocoa powder
      • 2 scoops Rich Chocolate Clean Lean Protein
      • 1 tsp pure vanilla extract
      • 1/2 tsp salt
      • 1/4 cup agave
      • 1/2 cup chocolate, chips or a chopped up chocolate bar

      Method

      1. Preheat your oven to 325 degrees F.
      2. Prepare an 8x8 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

      Ingredients

      • 1 3/4 cup gluten free flour ⁠
      • 1/2 cup Rich Chocolate Clean Lean Protein
      • 1/2 cup cocoa powder⁠
      • 1 tsp baking soda⁠
      • 1 tsp salt⁠
      • 1 cup dark chocolate chips ⁠
      • 1 1/2 cup sugar⁠
      • 3/4 cup mashed banana⁠
      • 1/2 cup oil⁠
      • 1 1/2 tbsp pure vanilla extract⁠
      • 1 cup water⁠
      • 1/2 cup coffee (brewed)

      For the Frosting:⁠

      • 1/2 cup cocoa powder⁠
      • 1/3 cup melted chocolate
      • 8 oz vegan cream cheese⁠
      • 1/4 cup vegan butter
      • 1 1/2 to 3 cups powdered sugar⁠
      • 1 1/2 tsp pure vanilla extract

      Method

      1. Preheat the oven to 350 degrees F. Grease two 8” pans. Set aside. ⁠
      2. Stir together the flour, cocoa powder, baking soda, salt, optional chips, and sugar in a bowl. ⁠
      3. In a new bowl, whisk the remaining ingredients. Pour wet into dry and stir until just combined (don’t over-mix). Pour into the pans.
      4. Bake on the center rack for 25 minutes or until batter has risen and a toothpick inserted into the center of the cakes comes out mostly clean.⁠
      5. For the frosting, beat all ingredients with hand (or stand) mixer and sweeten with the powdered sugar to taste. ⁠
      6. Top each cake with 1/2 the frosting once the cake has cooled.

       

      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 Nuzest Kids Good Stuff.
      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

      Method

      1. Line a square tin (8x8) with baking paper. Set aside.
      2. Place the rice cereal, Nuzest Kids Good Stuff, 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. A tip for pressing the mixture down firmly into the tin, is to place a piece of baking paper down over the slice and use your hand or a smaller tin to press the mixture down firmly.
      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.

      Ingredients

      Method

      1. Mix all ingredients and scoop into balls.   

      Chocolate Raspberry Layer Cake

      This recipe by Buffy Ellen is simple & delicious.

       

      Ingredients

      Cake:

      • 1 1/2 cup Wholemeal Flour
      • 1/2 cup Rich Chocolate Clean Lean Protein
      • 1/2 cup Cacao Powder
      • 2 tsp Baking Powder
      • 1 tsp Baking Soda
      • 1/2 tsp Sea Salt
      • 1/2 cup Cashews + 1 1/2 cup Water
      • 1/2 cup Coconut Oil (melted)
      • 1/2 cup Coconut Nectar
      • 2 tbsp Apple Cider Vinegar
      • 2 tsp Vanilla Extract

      Ganache:

        • 1 cup Dates
        • 1 cup Cashews
        • 2/3 cup Water
        • 1/2 cup Cacao Powder
        • 1/4 tsp Sea Salt

        Topping:

        • 2 cup Raspberries (fresh or frozen)
        • Freeze dried raspberries (optional)
         

        Method

        1. Preheat oven to 300° C and grease a 19 cm (7 ½ inch) spring form cake tin (not a ring tin).
        2. Grind almonds into flour if using, then sift into a bowl with all other dry ingredients.
        3. Blend all wet ingredients in a high speed blender until completely smooth.
        4. Pour wet into dry and fold until combined, lifting the mix to add air as you go.
        5. Bake for 45-50 minutes on fan bake, or until a skewer comes out almost dry. Test after 40 minutes, and then every 5 minutes thereafter. You want it to be slightly undercooked as it will continue cooking after removed from oven.
        6. Remove, leave to cool for 10 minutes, remove from tin and transfer to a rack to cool completely.
        7. To make ganache, blend all ingredients in a high speed blender until super smooth and creamy, with no lumps, scraping down the sides of the blender as necessary.
        8. To assemble, slice the cake through the middle, spread half the ganache on the bottom half, place 1c of raspberries on top, then top with the other half of cake, other half of ganache, and remaining raspberries. If using fresh raspberries, reserve them for the top. Sprinkle with freeze dried raspberries and leave to set for at least half an hour before serving.

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