Different protein powders each bring something different to the table when making protein desserts. I haven’t experimented much but I’ve heard that depending on what brands and sources (rice, pea, soy, hemp, etc) you could get an amazing taste and texture or the worst. I guess some protein powders are more grainy or chalky. It’s said that if you put a crappy tasting protein powder in a dessert expect a crappy tasting dessert.
I’ve made Vegan Protein Fluff a few months ago. You might be interested in that post as well. It makes a good post workout snack if you can tweak it to your palate.
I have a lot of ideas in this realm for future protein desserts so I hope you guys like these high protein treats.
Vegan Protein Bounty Bars
These coconut bars are so good! Even though the recipe calls for coconut flakes, coconut flour and coconut oil these are not over the top in coconut flavor. I used a chocolate mold to dazzle you guys but I think the chocolate layer was a bit too thin. Thin chocolate layer meant it would melt quickly. I also hand sculpted a bar in the video to show how to make these without a chocolate mold.
This made 2 bars.
Chocolate coating: Little less than 1/2 cup chocolate chips (100g), 1/2 ts coconut oil
Coconut filling: 1/4 cup coconut flakes (22g), 1.5 TB coconut flours (10g), 2 TB oil (30g), 2 TB agave (40g), 1/2 scoop protein powder (8g)
- Mix coconut filling ingredients together. Form into bar shapes and place in freezer.
- Mix chocolate with 1/2 ts of oil. Microwave in short bursts. Mix every 15 seconds.
- Dip coconut nuggets into chocolate and place back in the freezer til chocolate hardens. ENJOY
Inspired by The Big Mans World
Vegan Protein Peanut Butter Cups
As always I use almond butter for my peanut butter cups but feel free to use what you like. I didn’t add sweetener to the filling but you may want to. I would imagine powdered sugar being the best option but if you use a liquid sweetener then you may need additional protein powder to firm up the filling. These are so addicting <3
This made 10 mini cups.
Chocolate coating: 1/2 cup chocolate chips (150g), 1 ts coconut oil
Protein peanut butter filling: 1/4 cup nut butter (60g), 1/2 scoop protein powder (more or less, 10g), sweetener is optional
- Melt chocolate chips with oil
- Coat the bottom of your paper cups with chocolate. Place in freezer til hard.
- Mix protein peanut butter filling. Add as much (or as little) protein powder as needed. Mix in til the nut butter turns into a dough (not sticky). Taste to see if you want to add powdered sugar or liquid sweetener.
- Roll small balls of protein filling. Put them on the harden chocolate and push down.
- Add chocolate coating on top of the protein filling. If chocolate doesn’t pour and has hardened microwave for a few seconds.
- Freeze til top layer hardens. ENJOY
Inspired by Fit Foodie Finds
Vegan Cake Batter No Bake Protein Cookies
This protein cookie is sooo good! I can not get over how great the almond buttter, sweetener, oat combo is. It’s really my new favorite thing. Throw some protein powder in there and you’ve got cookies!!!
5 TB almond butter (85g), 2.5 TB agave, (50g), 1/4 cup oat flour (30g), 1 scoop protein powder (22 g), sprinkles
- Mix everything together. Add additional protein powder (or oat flour) til dough because thick and not sticky.
- Roll into balls and flatten with a fork.
- When warm the dough is much softer. Once refrigerated these will be harder but still delicious. ENJOY