Did you think you’d have to empty your wallet to enjoy a delicious, protein-packed vegan dessert? Think again! Whether it’s a post-workout treat, a healthy snack, or a dessert to impress your friends, you can whip up flavorful, protein-rich vegan desserts without breaking the bank.
I present to you an array of delightful and unique vegan dessert ideas. They are simple to make, easy on the budget, and packed with protein to fuel your body and satisfy your cravings. Desserts are the perfect finish to any meal or special occasion, and these recipes are sure to please everyone, including those with dietary restrictions. Let’s dive into some key questions to help you find the perfect recipe:
- What’s your budget?
- How many servings do you need?
- Are there any allergies or dietary restrictions to consider?
- What kind of dessert do you prefer? (bars, fudge, etc.)
- How much preparation time do you have?
Once you have the answers, let these protein-packed vegan dessert ideas inspire you:
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Ever crave a decadent dessert but want to keep it healthy and vegan? You’re not alone! Ditch the guilt and whip up some delicious protein-packed vegan treats that will satisfy your sweet tooth and nourish your body.
These bars are perfect for a post-workout snack, a midday pick-me-up, or a healthier dessert option. They’re all budget-friendly and require minimal ingredients, making them a great go-to for busy schedules.
Here are some inspiring ideas to get you started:
If you give any of these recipes a try, I’d love to hear your thoughts! Leave a comment below and let us know how it turned out. Your feedback helps us improve and inspires other readers. Enjoy your protein-packed vegan desserts!
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With a little creativity, you can whip up delicious and healthy vegan protein bars that will keep you feeling satisfied and energized all day long. So ditch the store-bought bars loaded with sugar and artificial ingredients, and create your own protein-packed masterpieces!
Let us know in the comments below what flavor combinations you come up with! We can’t wait to hear about your delicious creations.
chocolate fudge protein bars
These classic bars are a crowd-pleaser. Use vegan dark chocolate chips for a rich chocolate flavor and added antioxidants. For an extra protein boost, add a scoop of your favorite vegan protein powder.
128g (½ cup) R A B
270g (1 cup + 2 tablespoons) U V A M
1 teaspoon V C-F L S E
168g (1¼ cups, lightly packed) C B R P
P
80g (⅔ cup) O F
10g (2 tablespoons) U N C P
⅛ teaspoon S
2 tablespoons M S-S C C
Line an 8×8” brownie pan with parchment paper. Set aside.
In an electric stand mixer bowl fitted with a beater attachment, add the almond
butter, almond milk and stevia extract. Mix on low speed while you prepare
the dry ingredients.
In a medium-sized mixing bowl, whisk together the protein powder, oat flour,
cocoa powder and salt. Turn off the stand mixer and dump in the dry
ingredients. Return mixer to low speed and mix until the dry ingredients are
fully incorporated. Scrape down the sides of the bowl if necessary. Mixture
should be thick and fudgy, like cookie dough.
Scoop the mixture into the prepared brownie pan and flatten it out. Sprinkle
the mini chocolate chips on top and press them into the surface. Tightly cover
the pan with plastic wrap and refrigerate overnight.
Lift the mixture out of the pan. Slice into 10 bars. Individually wrap the
protein bars in plastic sandwich baggies and refrigerate to store (keeps for ~1
week).
Pecan pie protein bars
Get your fall fix any time of year with these protein bars. Packed with chopped pecans, dates for natural sweetness, and a hint of cinnamon, these bars are a delicious and satisfying way to curb your cravings.
128g (½ cup) R P B
270g (1 cup + 2 tablespoons) U V A M
1 teaspoon E T-F L S E
168g (1¼ cups, lightly packed) V B R P P
80g (⅔ cup) O F
1½ teaspoons G C
⅛ teaspoon S
¼ cup R P,
Line an 8×8” brownie pan with parchment paper. Set aside.
In an electric stand mixer bowl fitted with a beater attachment, add the pecan
butter, almond milk and stevia extract. Mix on low speed while you prepare
the dry ingredients.
In a medium-sized mixing bowl, whisk together the protein powder, oat flour,
cinnamon and salt. Turn off the stand mixer and dump in the dry ingredients.
Return mixer to low speed and mix until the dry ingredients are fully
incorporated. Scrape down the sides of the bowl if necessary. Mixture should
be thick and fudgy, like cookie dough.
Scoop the mixture into the brownie pan and flatten it out. Sprinkle the chopped
pecans on top and press theminto the surface. Tightly cover the pan with
plastic wrap and refrigerate overnight.
Lift the mixture out of the pan. Slice into 10 bars. Individually wrap the
protein bars in plastic sandwich baggies and refrigerate to store (keeps for ~1
week).
/caramel macchiato protein bars
Coffee lovers rejoice! These bars combine the creamy sweetness of caramel with a hint of coffee for a delightful energy boost. Use vegan caramel sauce and chopped nuts for added texture.
128g (½ cup) R C B
160g (⅔ cup) U V A M
120g (½ cup) B E,
1 teaspoon V B P ( !)
1 teaspoon E T-F L S E
168g (1¼ cups, lightly packed) V B R P P
120g (1 cup) O F
⅛ teaspoon S
Line an 8×8” brownie pan with parchment paper. Set aside.
In an electric stand mixer bowl fitted with a beater attachment, add the cashew
butter, almond milk, espresso, vanilla paste and stevia extract. Mix on low
speed while you prepare the dry ingredients.
In a medium-sized mixing bowl, whisk together the protein powder, oat flour
and salt. Turn off the stand mixer and dump in the dry ingredients. Return
mixer to low speed and mix until the dry ingredients are fully incorporated.
Scrape down the sides of the bowl if necessary. Mixture should be thick and
fudgy, like cookie dough.
Scoop the mixture into the prepared brownie pan and flatten it out.
/matcha green tea almond fudge protein bars
Looking for a unique and healthy option? Matcha green tea powder adds a vibrant green color and a subtle earthy flavor to these bars. Pair it with almond butter and chopped almonds for a delicious and protein-packed treat.
128g (½ cup) R A B
240g (1 cup) U V A M
1 teaspoon V C-F L S E
½ teaspoon A E
168g (1¼ cups, lightly packed) V B R P P
40g (⅓ cup) O F
5 teaspoons M P*
⅛ teaspoon S
1oz O W C,
*The color of your protein bars depend on the brand of matcha you use.
DōMatcha® provides the most vibrant green color, but it’s expensive. Kiss
Me Organics® is good (cheap too) but it provides almost no color. I
photographed the batch using Kiss Me Organics®. I also added 60 drops of
Liquid Chlorophyll Concentrate for color, but this is totally optional… it’s
just for aesthetics!
Line an 8×8” brownie pan with parchment paper. Set aside.
In an electric stand mixer bowl fitted with a beater attachment, add the almond
butter, almond milk, stevia extract and almond extract. Mix on low speed
while you prepare the dry ingredients.
In a medium-sized bowl, whisk together the protein powder, oat flour, matcha
and salt. Turn off the stand mixer and dump in the dry ingredients.
Return mixer to low speed and mix until the ingredients are fully incorporated.
Scrape down the sides of the bowl if necessary. Mixture should be fudgy, like
cookie dough.
Scoop the mixture into the brownie pan and flatten it out. Tightly cover the pan
with plastic wrap and refrigerate overnight.
Lift the mixture out of the pan. Slice into 10 bars.
Drizzle the melted white chocolate over the bars. Refrigerate until firm(~30
minutes).
Individually wrap the protein bars in plastic sandwich baggies and refrigerate
to store (keeps for ~1 week).
