Food & Drink

High Protein Vegan Dessert Recipes

Did someone say high protein vegan desserts can’t be yummy and healthy at the same time? You’re about to find out! Here are some of the most delicious High Protein Vegan Sweets to satisfy your sweet tooth!

Fudge brownies

These gluten free brownies have 11 grams of protein per serving.

 Ingredients

  • 3 ripe bananas
  • ½ cup peanut butter – chunky consistency preferred
  • ¼ cup unsweetened cocoa powder
  • 1 scoop chocolate flavored vegan plant protein powder
  • 1 tbsp. instant coffee
  • 1 tbsp. coconut milk
  • 1 tbsp. brown sugar

 Method

  • Mash bananas and mix with the peanut butter.
  • In another bowl, combine the coconut milk, and the brown sugar and heat for a few seconds in the microwave. Mix with the banana mixture.
  • Add the protein powder, coffee, and cocoa powder into the banana mixture and mix well. Transfer it into a prepared baking dish. Bake at 350 °F for 20 minutes.
  • Cool before cutting.

Vegan High Protein Ice Cream

This sweet treat is packed with 15.1 grams of protein.

 Ingredients

  • 2 Frozen bananas
  • ½ cup frozen strawberries
  • 2 tbsp. unsweetened vegan milk (soy, almond cashew, vanilla flavored rice)
  • 1 scoop vanilla flavored pea protein powder
  • 1 tbsp. almond/cashew slivers for garnishing

 Method

  • In a blender, add the first three ingredients (bananas, strawberries, and milk) and blend until creamy.
  • Next, add the protein powder and puree some more.
  • Freeze for a couple of hours. Remove and blend again.
  • Re-freeze.
  • Serve with almond bits or nuts of your choice.

Hemp Protein Bar

You can get tons of nutrition from this dessert which has hemp, walnuts, and pumpkin seeds. Each bar contains 14 grams of protein.

 Ingredients

  • 1 ½ cup chocolate flavored hemp protein
  • ½ cup each – dried mulberries, chia seeds, hemp hearts (shelled), cocoa powder, walnuts, whole pumpkin seeds
  • 2 tbsp. cacao nibs
  • 2 tbsp. spirulina powder
  • Pinch of salt and cinnamon
  • 2 cups of dates – pitted
  • ½ cup dried cherries
  • 5 tbsp. olive/coconut oil
  • 1 tbsp. nut butter (almond or cashew)
  • ¼ to ½ cup water
  • 1 tsp. vanilla extract

 Method

  • Coarsely grind the seeds and mix them with the other dry ingredients – powders and dried fruits.
  • In a powerful blender, add all wet ingredients (dates, oil, nut butter, water and extract). Blend until the mixture is smooth and sticky.
  • Mix wet and dry ingredients and add little water. You might need to adjust the amount of water and oil so that the mixture comes together as a large sticky ball. If it is too wet, add some hemp powder. If it is too dry, you can add some more oil or water.
  • Line a pan with parchment paper and drop the mixture spreading it evenly. Chill for 2 hours. Cut into bars and eat them for dessert/snack/breakfast.

Peanut Butter & Jelly Pie

This no-bake pie recipe is super delicious and has very little baking involved. Each slice contains 6.7 grams of protein.

 Ingredients

  • For the crust: vegan graham crackers, and 3 tbsp. vegan butter
  • For the filling/compote: 1 lb. berries of your choice, 2 tbsp. orange juice, 1 tsp. chia seeds (these are optional but can help thicken the compote).
  • 1 cup pitted dates soaked in warm water for 10 minutes and drained
  • ½ tbsp. coconut oil
  • 2 cans of coconut milk – refrigerated until ready to use
  • ½ cup peanut butter

 Method

  • Preheat oven to 350 °F
  • Process the crackers in a processor until crumbly. Mix with melted vegan butter and press into a pie pan. Bake for 10-12 minutes.
  • To prepare the compote, heat the berries with juice. Add chia seeds and let the mixture thicken. Chill.
  • In the processor, add the dates, a little water and oil. Blitz until they form a sticky ball. Add a little salt to balance the flavor.
  • Remove coconut milk from the refrigerator and scoop out the thick cream that has formed on top. Add it to a chilled mixing bowl. Beat with a blender until stiff peaks form. Add the date paste and peanut butter and mix gently.
  • Transfer the coconut, date and the filling onto the crust. Chill for a few hours in the refrigerator.
  • To serve, add the compote on each slice of pie and sprinkle your favorite toppings and some more vegan cream.

Matcha Chia Pudding

This dessert contains 6 grams of protein per serving.

 Ingredients

  • 5 tbsp. chia seeds
  • 1 tsp. matcha green tea powder
  • Sweetener – maple/stevia to taste
  • 2 cups unsweetened vegan (soy/almond/cashew) milk
  • ½ tsp. vanilla extract
  • ½ tsp. almond extract
  • Fruits for garnishing

 Method

  • Mix all ingredients in a shaker or a cup with lid.
  • Shake and chill in refrigerator overnight. Enjoy with fruit toppings.

Five-Ingredient Flax Chocolate Cookies

Flax is rich in protein and since each cookie gives you 5 grams of protein, this is one guilt-free dessert.

 Ingredients

  • 1 ¾ cup oat flour
  • ¼ cup ground flax seeds
  • ¼ cup unsweetened cocoa powder
  • Pinch of salt
  • ¼ cup maple syrup
  • ½ cup water
  • 2 tsp. coconut oil

 Method

  • Preheat oven to 350 °F.
  • In a bowl, whisk all dry ingredients together.
  • In a stand-mixer, add water, melted coconut oil, maple syrup, and mix them together. Pour in the dry ingredients and mix until incorporated.
  • Place the dough on a loosely floured plastic sheet. Cover the dough with another sheet and roll until it’s about 1 inch thick. Remove the upper sheet and create square shapes from the dough.
  • Transfer squares to the baking sheet. Bake for 35 minutes. Cool completely before enjoying.

Tofu Mocha Mousse

8 grams of protein in each cup!

 Ingredients

  • 25 oz. firm silken tofu
  • 4 oz. dark chocolate
  • ½ cup Dutch process cocoa powder
  • ½ cup Agave nectar or maple syrup
  • 1-2 tsp. salt
  • 1 tsp. vanilla extract

 Method

  • Melt chocolate in a double broiler until smooth and creamy.
  • In a food processor, blend the tofu until smooth and creamy. Add the chocolate, cocoa, syrup, salt, vanilla extract, and mix well.
  • Transfer to serving bowls/cups and chill overnight. Serve.

Easy Vanilla Protein Cake

This dessert has a protein content of 31.5 grams with 12.2 grams of fiber.

 Ingredients

  • ½ cup vanilla flavored vegan protein powder
  • 1 ripe banana
  • ¼ cup coconut flour
  • 1 ½ cups coconut milk
  • 1 cup peanut butter (a teaspoon full for each slice)

 Method

  • Preheat oven to 350 °F.
  • Prepare the cake pan by spraying it with non-stick cooking spray.
  • Using a hand blender, blend all ingredients to prepare the cake batter.
  • Bake at 350 °F for 1 hour.
  • Spread a teaspoonful of peanut butter on each cake for a protein-rich treat.

Creamy chocolate pudding

1 cup of soy milk has 8 grams of protein and this recipe uses 1 ½ cups of soy milk.

 Ingredients

  • 3 tbsp. cornstarch
  • 1 ½ cups soy milk
  • ¼ cup cocoa powder
  • ¼ cup brown sugar/maple syrup/agave nectar
  • ¼ tsp. vanilla extract

 Method

  • From 1 and ½ cups of vegan soy milk, set aside the ½ cup. Mix this quantity with cornstarch to make a thick paste free of lumps.
  • Heat the remaining soy milk and mix it with sweetener, vanilla extract, cocoa powder and the cornstarch paste above. Stir constantly as the mixture starts to thicken.
  • Let the mixture cool then set in freezer. Remove from freezer after 2 hours and serve.

Vanilla Custard

Custards can be made without eggs and this sweet recipe contains nearly 18 grams of protein.

 Ingredients

  • 3 tbsp. coconut oil
  • 12 oz silken tofu at room temperature
  • Scraped seeds of 1 vanilla bean (avoid using vanilla extract which does not give the same flavor as vanilla beans)
  • Pinch of salt
  • Pinch of cinnamon powder (about an eight of a teaspoon)
  • ½ cup maple syrup (you might not need all of it)

 Method

  • Melt the coconut oil. Add it in a blender along with the tofu, vanilla bean, cinnamon, salt and blend for a couple of minutes until creamy.
  • Add ¼ cup of maple syrup and blend for up to 3 minutes. Taste and adjust sweetness to your desire.
  • Pour into serving cups or jars and chill for at least an hour to get a creamy texture.
  • Sprinkle some vanilla powder or cinnamon powder on top and serve.

About the author

Dr. Arthur

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