best protein dessert recipes
20 min read


chocolate Clean Lean Protein healthy lifestyle Kids Good Stuff Kids Recipes Lists Meal_Dessert Recipe Lists

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 protein sundae


Recipe is courtesy of This Rawsome Vegan Life.


  • 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


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.

chocolate peanut butter cups


Recipe courtesy of @callascleaneats.


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

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


  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.



  • 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



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.

  1. Pour batter into a parchment paper lined baking dish. Bake for 25 minutes.
  2. Combine cream cheese, 1/2 Smooth Vanilla Clean Lean Protein, lemon juice, and Greek yogurt.
  3. Allow the cake to cool before icing. Top with lemon zest.
vegan chocolate cake

Vegan Chocolate Cake


  • 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:

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


    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.


      • 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.
      protein rice pudding

      Creamy Rice Pudding


      • 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


      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 fruit pizza

      Watermelon Pizza


      • 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


      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.

      protein pumpkin muffins

      Pumpkin Pie Muffins


      • 1 1/2 cups all-purpose flour
      • 1/3 cup rolled oats
      • 1 cup pumpkin puree
      • 2 servings 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 plant-based milk of choice
      • 2 tsp pumpkin spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg and allspice)
      • 1 tsp baking powder
      • 1 tsp vanilla extract
      • Optional: vegan whipped cream and chopped walnuts to top


      1. Preheat oven to 350°F 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.
      8. Top with whipped cream and chopped walnuts.
      vanilla protein ice cream

      Vanilla Caramel Nice Cream



      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.

      chocolate mousse

      Rich Chocolate Mousse


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


      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.

      vegan chocolate brownies
      Double Chocolate Brownies


      • 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 vegan chocolate chips or chopped up chocolate bar


      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.

      protein chocolate cake

      Chocolate Breakfast Cake


      • 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 ⁠(vegan)
      • 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 vegan 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


      1. Preheat the oven to 350°F. Grease two 8"x8" 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 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

      No Bake Oat Cookies



      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.

      rice crispy bars

      Vanilla Caramel Rice Cereal Bars



      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 cookie dough

      Pumpkin Pie Cookie Dough

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



      1. Mix all ingredients and scoop into balls.

      Chocolate Raspberry Layer Cake Chocolate Raspberry Layer Cake

      This recipe by Buffy Ellen is simple & delicious.



      • 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 cups water
      • 1/2 cup coconut oil (melted)
      • 1/2 cup coconut nectar
      • 2 tbsp apple cider vinegar
      • 2 tsp vanilla extract


        • 1 cup dates
        • 1 cup cashews
        • 2/3 cup water
        • 1/2 cup cacao powder
        • 1/4 tsp sea salt


        • 2 cups raspberries (fresh or frozen)
        • Freeze dried raspberries (optional)


        1. Preheat oven to 300°F and grease a 8" 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 1 cup 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.
        9. Sprinkle with freeze dried raspberries and leave to set for at least half an hour before serving.