14 Rich High Protein Chocolate Desserts That Curb Sugar Cravings

You know that late-afternoon chocolate pull—when you crave something rich but don’t want a sugar crash? These recipes answer that exact craving. You’ll find 14 Rich High Protein Chocolate Desserts that curb sugar cravings while still feeling indulgent.

Each recipe balances protein-rich ingredients like Greek yogurt, protein powder, beans, or cottage cheese with deep cocoa and low-glycemic sweeteners. You’ll get fudgy brownies, silky mousses, quick mug cakes, and freezer-friendly bites that fit busy weeks.

Scroll to find clear ingredient lists, step-by-step instructions, and serving tips. Whether you want a quick single-serve mug cake or a party-worthy protein cheesecake, these high protein chocolate desserts will satisfy the sweet tooth without derailing your day.

1. Rich High Protein Chocolate Desserts: Fudgy Almond-Protein Brownies

These brownies are dense, fudgy, and anchored by almond flour and chocolate protein powder. The texture is chewy with a glossy top and moist crumb. They curb sugar cravings without a mountain of refined sugar. You’ll love them if you enjoy classic brownies with extra protein. Aroma of warm cocoa and toasted almonds fills the kitchen when they come out of the oven.

Ingredients (low-sugar chocolate dessert)

• 1 cup almond flour
• 1/2 cup chocolate whey or vegan chocolate protein powder
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp fine sea salt
• 1/2 tsp baking powder
• 3/4 cup granulated erythritol or monk fruit sweetener
• 2 large eggs, room temperature
• 1/3 cup melted coconut oil or unsalted butter, cooled
• 1/4 cup plain Greek yogurt, room temperature
• 1 tsp vanilla extract
• 1/3 cup dark chocolate chips (70% cocoa)
• Optional: 2 tbsp chopped toasted almonds for topping

Instructions (protein-rich baking)

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment and grease lightly.
2. Whisk almond flour, protein powder, cocoa, salt, and baking powder in a bowl until combined.
3. In a separate bowl, beat eggs, sweetener, melted oil, Greek yogurt, and vanilla until smooth.
4. Fold wet into dry with a spatula until just combined. Stir in chocolate chips.
5. Pour batter into prepared pan, smooth the top, and sprinkle chopped almonds if using.
6. Bake 20–25 minutes. Start checking at 18 minutes; a toothpick should come out with moist crumbs, not raw batter.
7. Let cool in pan 15 minutes, then lift out on parchment and cool completely on a rack to set the centers.
8. Cut into 9 squares. For cleaner slices chill 30 minutes before slicing if needed.

How to Serve It

Serve squares on a simple white plate with a dollop of Greek yogurt or sugar-free whipped cream. Garnish with fresh raspberries or a dusting of cocoa powder. Pair with black coffee or unsweetened almond milk. Store in an airtight container at room temperature 2 days, or refrigerate up to 7 days. Make ahead and freeze baked brownies up to 3 months; thaw in the fridge overnight.

2. Brownie Mug Cake — Single-Serve Protein Chocolate Fix

This mug cake gives chocolate lovers a fast, portion-controlled treat. It’s dense but tender, with a molten center when timed right. You get a hit of protein without any fuss. Perfect for nights when you want dessert in minutes and for anyone who loves warm, comforting bites. Expect rich cocoa aroma and a warm, pudding-like texture in the center.

Ingredients (single-serve protein dessert)

• 3 tbsp oat flour or all-purpose flour
• 1 tbsp unsweetened cocoa powder
• 1 tbsp chocolate protein powder
• 1 tbsp erythritol or honey (use honey if preferred)
• 1/4 tsp baking powder
• Pinch fine sea salt
• 1 large egg
• 2 tbsp unsweetened almond milk
• 1 tbsp melted coconut oil
• 1/2 tsp vanilla extract
• 1 tbsp dark chocolate chips (optional)

Instructions (quick microwave dessert)

1. Whisk flour, cocoa, protein powder, sweetener, baking powder, and salt in a small bowl or directly in a microwave-safe mug.
2. Add egg, milk, melted oil, and vanilla. Stir until smooth and no dry pockets remain.
3. Fold in chocolate chips if using.
4. Microwave on high for 60–75 seconds. Start at 60s and add increments of 10s. Cake should be set on top but slightly gooey inside.
5. Check doneness by gently pressing the top; it should spring back slightly.
6. Let cool 2 minutes (very hot), then top as desired.

How to Serve It

Top with a spoonful of Greek yogurt or a sprinkle of chopped nuts. Add a drizzle of sugar-free caramel or a few fresh berries. Serve straight from the mug with a small dessert spoon. Store any leftovers covered in the fridge 1 day (best fresh). Make ahead by prepping dry mix and storing in a jar; add wet ingredients when ready.

3. Dark Chocolate Black Bean Brownies (Fiber + Protein)

These black bean brownies hide protein and fiber in plain sight. They’re fudgy and moist with a deep cocoa flavor. They curb sugar cravings thanks to a modest sweetener and fiber-rich beans. Fans of dense, flourless brownies will love the chewy texture. Expect earthy cocoa and a rich, almost brownie-like chew.

Ingredients (sugar-conscious chocolate dessert)

• 1 can (15 oz) black beans, drained and rinsed
• 2 large eggs, room temperature
• 1/3 cup unsweetened cocoa powder
• 1/2 cup chocolate protein powder
• 1/3 cup maple syrup or sugar-free syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 1/3 cup dark chocolate chips

Instructions (bean-based brownies)

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment.
2. Place black beans in a food processor and pulse until smooth, scraping down sides.
3. Add eggs, cocoa, protein powder, maple syrup, melted oil, vanilla, baking powder, and salt. Blend until batter is glossy and thick.
4. Fold in chocolate chips with a spatula.
5. Spread batter into prepared pan and smooth the top.
6. Bake 20–25 minutes. A toothpick should come out with moist crumbs.
7. Cool 15 minutes in pan, then transfer to a rack to cool completely before slicing.
8. Chill 30 minutes if you want denser slices.

How to Serve It

Serve squares with a scoop of low-sugar ice cream or vanilla Greek yogurt. Top with toasted pecans and a sprinkle of flaky salt for contrast. Pair with espresso or a nut milk latte. Store in an airtight container in the fridge up to 7 days or freeze for 3 months. Make ahead, slice, and freeze individually for grab-and-go snacks.

4. Chocolate Avocado Protein Pudding (Silky & Spoonable)

This pudding blends ripe avocado with chocolate protein for ultra-smooth texture. It’s creamy, slightly tangy, and deeply chocolatey. Perfect when you want a cold, spoonable dessert that feels indulgent. Fans of mousse and creamy desserts will love its velvet mouthfeel. Expect a cool, rich cocoa aroma and a silky texture.

Ingredients (chocolate protein mousse)

• 2 ripe avocados, peeled and pitted
• 1/3 cup unsweetened cocoa powder
• 1/4 cup chocolate protein powder
• 1/4 cup unsweetened almond milk (more if needed)
• 3 tbsp erythritol or maple syrup
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract
• Pinch fine sea salt
• Optional: 1 tbsp espresso for depth
• Optional garnish: cocoa nibs, sea salt, berries

Instructions (no-bake protein pudding)

1. Scoop avocados into a blender or food processor.
2. Add cocoa, protein powder, milk, sweetener, melted oil, vanilla, and salt.
3. Blend until ultra-smooth, scraping down sides and adding milk if needed to reach desired consistency.
4. Taste and adjust sweetness or salt.
5. Spoon into jars and chill at least 30 minutes to firm up and let flavors meld.
6. Serve cold with garnishes.

How to Serve It

Serve in small glasses or ramekins topped with cocoa nibs, sliced strawberries, or toasted coconut. Pair with espresso or a mint tea. Store covered in the fridge up to 3 days (avocado will brown slightly; a squeeze of lemon or keeping an airtight film helps). Make ahead and keep chilled until serving.

5. Rich High Protein Chocolate Desserts: Greek Yogurt Chocolate Parfait

This parfait layers chocolate Greek yogurt with crunchy granola and berries. It’s tangy, creamy, and offers a satisfying crunch. It fits weekday breakfasts or dessert after dinner. You’ll love it if you like layered textures and a boost of protein. Aromatic cocoa meets bright berry notes in each spoonful.

Ingredients (protein-packed parfait)

• 2 cups plain Greek yogurt
• 1/4 cup unsweetened cocoa powder
• 1/4 cup chocolate protein powder
• 2–3 tbsp maple syrup or sweetener to taste
• 1 tsp vanilla extract
• 1 cup fresh raspberries or strawberries
• 1/2 cup low-sugar granola
• 2 tbsp chopped toasted hazelnuts
• 1 tbsp dark chocolate shavings
• Pinch fine sea salt

Instructions (easy layered dessert)

1. In a bowl, whisk Greek yogurt, cocoa, protein powder, maple syrup, vanilla, and salt until smooth.
2. Taste and adjust sweetness as needed.
3. Spoon 2–3 tbsp of chocolate yogurt into each serving glass to start the layer.
4. Add a layer of granola and a few berries.
5. Repeat layers until glasses are filled, finishing with berries and nuts.
6. Chill 15 minutes to let layers set, or serve immediately for crunch.
7. If storing, keep granola separate until ready to serve to maintain crunch.

How to Serve It

Serve in clear glasses to show layers. Top with extra chocolate shavings and a mint sprig. Pair with black coffee or herbal tea. Store yogurt mixture in fridge up to 3 days; keep granola separate up to 1 week. Make-ahead by prepping yogurt and berries the night before, assemble just before serving.

6. Rich High Protein Chocolate Desserts: Protein Lava Cakes (Molten Centers)

These mini lava cakes deliver a dramatic, molten center and a protein boost. They’re rich, warm, and slightly gooey inside. Great for date nights or when you want an elevated dessert without tons of sugar. You’ll love the contrast of a crisp exterior and liquid chocolate core. The scent while baking is deep, comforting chocolate.

Ingredients (molten protein cakes)

• 4 oz dark chocolate (70% cocoa), chopped
• 1/4 cup unsalted butter
• 2 large eggs, room temperature
• 2 egg yolks, room temperature
• 1/4 cup chocolate protein powder
• 2 tbsp coconut sugar or granulated sweetener
• 1 tbsp all-purpose flour or almond flour
• Pinch fine sea salt
• 1 tsp vanilla extract
• Optional: cocoa powder for dusting

Instructions (baked molten cakes)

1. Preheat oven to 425°F (220°C). Butter four 6-oz ramekins and dust with cocoa.
2. Melt chocolate and butter together in a double boiler or microwave in 20s bursts. Stir until smooth.
3. Whisk eggs, yolks, and sweetener until slightly thick and pale.
4. Fold melted chocolate into egg mixture. Add protein powder, flour, salt, and vanilla. Mix until smooth.
5. Divide batter evenly into prepared ramekins.
6. Bake 10–12 minutes until edges are set but centers jiggle slightly. Doneness: edges should be firm and tops cracked.
7. Let rest 1 minute, then invert onto plates by running a knife around edges and flipping.
8. Serve immediately for molten centers.

How to Serve It

Plate the lava cake with a few raspberries and a dusting of cocoa. Add a scoop of low-sugar vanilla ice cream for contrast. Pair with a small glass of port or espresso. Serve right away; molten center cools quickly. Make ahead by refrigerating filled ramekins and baking just before serving.

7. Chocolate Protein Cheesecake Bars (Low-Sugar Indulgence)

These cheesecake bars mix cream cheese with chocolate protein for a lush, tangy dessert. The base is nutty and slightly sweet. Texture is creamy and firm with a chocolate swirl. Ideal for potlucks or slicing into portion-controlled bars. Expect a tangy cream-cheese note balanced by deep chocolate.

Ingredients (protein cheesecake)

• 1 1/2 cups almond flour
• 3 tbsp melted coconut oil
• 2 tbsp erythritol or brown sugar substitute
• 16 oz cream cheese, softened
• 1/2 cup plain Greek yogurt
• 1/2 cup chocolate protein powder
• 1/3 cup unsweetened cocoa powder
• 1/2 cup erythritol or sweetener for filling
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• Pinch fine sea salt

Instructions (baked cheesecake bars)

1. Preheat oven to 325°F (160°C). Line a 9×9-inch pan with parchment.
2. Mix almond flour, melted oil, and 2 tbsp sweetener for crust. Press into the pan and bake 8–10 minutes until fragrant.
3. Beat cream cheese until smooth. Add Greek yogurt, protein powder, cocoa, 1/2 cup sweetener, eggs, vanilla, and salt. Beat until silky.
4. Pour filling over prebaked crust.
5. Smooth top and optionally swirl a tablespoon of extra melted chocolate.
6. Bake 28–34 minutes. Center should jiggle slightly but not be liquid. Edges will set and slightly pull from sides.
7. Cool to room temperature 1 hour, then chill 4 hours or overnight to fully set.
8. Lift from pan, slice into bars, and serve.

How to Serve It

Cut into small bars and dust with cocoa or top with berries. Add a spoon of sugar-free whipped cream and toasted hazelnuts. Store covered in the fridge up to 5 days. Freeze individual bars up to 1 month; thaw in fridge overnight. Great for dessert plates at gatherings.

8. Chocolate Chia-Protein Pudding (Make-Ahead Breakfast Dessert)

This chia pudding balances protein powder with chia for texture and nutrients. It’s creamy with a gentle chocolate flavor and tiny seed texture. Makes a perfect make-ahead breakfast or dessert. You’ll love it if you want prep-friendly, chilled treats. Smells faintly of cocoa, and each spoonful gives a pleasant pop from chia.

Ingredients (make-ahead chocolate pudding)

• 1/3 cup chia seeds
• 1 1/2 cups unsweetened almond milk
• 1/4 cup chocolate protein powder
• 2 tbsp unsweetened cocoa powder
• 2–3 tbsp maple syrup or sweetener
• 1/2 tsp vanilla extract
• Pinch fine sea salt
• 1 ripe banana, sliced (for topping)
• 2 tbsp chopped nuts or coconut flakes

Instructions (overnight pudding)

1. In a bowl, whisk milk, protein powder, cocoa, sweetener, vanilla, and salt until smooth.
2. Stir in chia seeds until evenly distributed.
3. Let sit 5 minutes, then whisk again to prevent clumping.
4. Cover and refrigerate at least 4 hours, preferably overnight. Pudding will thicken.
5. Stir before serving; if too thick, add a splash of milk to loosen.
6. Top with banana, nuts, or coconut before eating.
7. Store covered in the fridge up to 4 days.

How to Serve It

Serve in jars layered with sliced bananas and toasted almonds. Add a drizzle of nut butter for richness. Pair with coffee or green tea. Great for meal prep—assemble jars for the week. For a dessert twist, top with a spoon of sugar-free chocolate sauce and a few berries.

9. Protein-Packed Chocolate Truffles (Bite-Sized Satisfiers)

These truffles are dense, fudgy, and perfect for portion control. They’re made with protein powder, nut butter, and dark chocolate for a satisfying bite. Great for gifting or keeping in the freezer for a quick treat. You’ll enjoy the creamy center and slightly bitter cocoa on the outside. Aroma of rich chocolate is immediate.

Ingredients (no-bake protein bites)

• 1 cup natural almond butter
• 1/4 cup coconut oil, melted
• 1/3 cup chocolate protein powder
• 1/4 cup unsweetened cocoa powder
• 3–4 tbsp maple syrup or erythritol to taste
• 1 tsp vanilla extract
• Pinch fine sea salt
• 1/2 cup dark chocolate, chopped (for coating)
• 1 tbsp coconut oil (for coating)
• Optional: chopped pistachios or shredded coconut for rolling

Instructions (no-bake truffles)

1. In a bowl, stir almond butter, melted coconut oil, protein powder, cocoa, sweetener, vanilla, and salt until thick and uniform.
2. Chill the mixture 20–30 minutes to firm up slightly so it’s easier to shape.
3. Scoop 1 tbsp portions and roll into balls between your palms.
4. Place truffles on a parchment-lined tray and chill 15 minutes.
5. Melt dark chocolate and 1 tbsp coconut oil together until smooth.
6. Dip chilled truffles into chocolate to coat and return to parchment.
7. Sprinkle with pistachios or coconut if desired.
8. Chill until chocolate is set, about 15 minutes.

How to Serve It

Serve truffles chilled with a small espresso or hot tea. Pack a few in a small box for gifts. Store in the fridge up to 2 weeks, or freeze up to 3 months. Let frozen truffles thaw 10 minutes before eating. Make ahead for parties or snack prep.

10. Molten Peanut Butter-Chocolate Protein Cookie Skillet

This skillet cookie is soft, melty, and infused with peanut butter for richness. It’s loaded with protein powder to boost the nutritional profile. Perfect for sharing or keeping all to yourself. You’ll love the warming, gooey center and toasty edges. The scent while baking is nutty and intensely chocolatey.

Ingredients (protein cookie skillet)

• 3/4 cup almond flour
• 1/4 cup chocolate protein powder
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp baking soda
• Pinch fine sea salt
• 1/4 cup coconut sugar or brown sugar substitute
• 1/4 cup natural peanut butter
• 1/4 cup melted butter or coconut oil
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1/4 cup dark chocolate chips
• Optional: 1 tbsp milk to loosen dough

Instructions (one-skillet treat)

1. Preheat oven to 350°F (175°C). Lightly grease a 6–8-inch cast-iron skillet.
2. Whisk almond flour, protein powder, cocoa, baking soda, salt, and sugar.
3. Stir in peanut butter, melted butter, egg, and vanilla until dough forms. Add milk if too thick.
4. Fold in chocolate chips.
5. Press dough into prepared skillet, smoothing the top.
6. Bake 14–18 minutes. Edges should be set and center slightly soft.
7. Remove and cool 8 minutes before serving to let center set.
8. Serve warm with a drizzle of peanut butter or scoop of ice cream if desired.

How to Serve It

Scoop warm portions into bowls and top with a sprinkle of flaky salt and chopped peanuts. Pair with cold milk or coffee. Store leftover skillet covered in the fridge up to 4 days; reheat briefly in the oven. Make ahead by prepping dough and refrigerating, then bake when ready.

11. Rich High Protein Chocolate Desserts: Black Forest Protein Cheesecake (Layered)

This layered cheesecake marries chocolate and cherries with extra protein in the filling. It’s creamy, slightly tangy, and has a glossy ganache top. Ideal for celebrations or weekend treats that still aim for better blood sugar control. Fans of classic Black Forest will enjoy the cherry-chocolate contrast. Expect bright cherry aroma and rich chocolate notes.

Ingredients (layered protein cheesecake)

• 1 1/2 cups chocolate cookie crumbs or almond flour
• 3 tbsp melted butter
• 24 oz cream cheese, softened
• 1 cup Greek yogurt
• 1/2 cup chocolate protein powder
• 1/2 cup erythritol or sweetener
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup canned cherries in juice, drained (reserve juice)
• 1/2 cup dark chocolate chips (for ganache)
• 2 tbsp heavy cream (for ganache)

Instructions (baked layered cheesecake)

1. Preheat oven to 325°F (160°C). Line a 9-inch springform pan and press crumbs mixed with melted butter into the bottom. Chill 10 minutes.
2. Beat cream cheese until smooth. Add Greek yogurt, protein powder, and sweetener, mixing until silky.
3. Add eggs one at a time, then vanilla. Mix until combined without overbeating.
4. Pour half the filling over crust. Scatter some cherries and pour remaining filling. Smooth.
5. Bake 45–55 minutes. Center should jiggle slightly but not be liquid. Edges will be set.
6. Cool in oven with door ajar 1 hour, then refrigerate 4 hours or overnight.
7. For ganache, melt dark chocolate with cream and pour over chilled cheesecake. Top with remaining cherries.
8. Chill until ganache sets, about 30 minutes.

How to Serve It

Slice with a hot knife for clean edges. Garnish with fresh cherries and grated chocolate. Pair with chilled sparkling water or black coffee. Store in the fridge up to 5 days. Freeze slices individually for longer storage; thaw in the fridge before serving.

12. No-Bake Cottage Cheese Chocolate Tart (Protein-Rich & Light)

This tart uses cottage cheese and protein powder for a surprisingly creamy, lower-sugar filling. The crust is nutty and crisp. It’s light yet satisfying, and perfect when you want something elegant without baking. You’ll love the creamy mouthfeel and subtle tang from cottage cheese. Smells like toasted nuts and chocolate.

Ingredients (no-bake protein tart)

• 1 1/2 cups crushed graham crackers or almond flour
• 1/4 cup almond flour (for crust)
• 3 tbsp melted butter
• 2 tbsp erythritol or sweetener
• 1 1/2 cups low-fat cottage cheese
• 1/2 cup Greek yogurt
• 1/3 cup chocolate protein powder
• 1/4 cup unsweetened cocoa powder
• 3 tbsp maple syrup or sweetener
• 1 tsp vanilla extract
• Pinch fine sea salt

Instructions (no-bake tart)

1. Mix crumbs, almond flour, melted butter, and 2 tbsp sweetener for crust. Press into a 9-inch tart pan with removable bottom. Chill 15 minutes.
2. Blend cottage cheese and Greek yogurt in a blender until ultra-smooth.
3. Add protein powder, cocoa, maple syrup, vanilla, and salt. Blend until thick and silky.
4. Pour filling into chilled crust and smooth the top.
5. Chill at least 2 hours to firm up.
6. Garnish with grated chocolate or fresh berries before serving.
7. Keep chilled until serving.

How to Serve It

Serve tart slices with a dollop of whipped cream and a few berries. Pair with espresso or mint tea. Store covered in fridge up to 4 days. Make ahead and keep chilled until guests arrive. For crunch, sprinkle toasted nuts right before serving.

13. Double Chocolate Protein Pancake Stack (Dessert Breakfast)

These pancakes are thick, moist, and studded with chocolate chips for extra indulgence. Protein powder keeps them filling while still dessert-like. Great for weekend brunch or a decadent post-workout treat. You’ll enjoy the fluffy layers and warm cocoa scent. Topped with berries, they balance richness with brightness.

Ingredients (protein pancake recipe)

• 1 cup whole wheat or all-purpose flour
• 1/4 cup chocolate protein powder
• 2 tbsp unsweetened cocoa powder
• 1 tbsp baking powder
• Pinch fine sea salt
• 1 tbsp sugar or sweetener
• 1 cup milk (dairy or almond)
• 1 large egg, room temperature
• 2 tbsp melted butter or oil
• 1 tsp vanilla extract
• 1/4 cup dark chocolate chips

Instructions (stovetop pancakes)

1. Whisk flour, protein powder, cocoa, baking powder, salt, and sugar in a bowl.
2. In another bowl, mix milk, egg, melted butter, and vanilla.
3. Pour wet into dry and stir until just combined. Fold in chocolate chips. Let rest 5 minutes.
4. Heat a nonstick skillet over medium heat and grease lightly.
5. Pour 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form and edges look set.
6. Flip and cook 1–2 minutes more until cooked through.
7. Keep pancakes warm in a low oven while finishing batches.
8. Stack and serve immediately.

How to Serve It

Layer with a smear of nut butter, fresh berries, and a drizzle of sugar-free syrup. Add a dollop of Greek yogurt for tang. Store cooled pancakes in the fridge up to 3 days; reheat in a toaster oven. Make ahead batter and refrigerate up to 24 hours (add a splash of milk if thickened).

14. Chocolate Banana Protein Soft-Serve (Frozen, Low-Sugar Treat)

This soft-serve uses frozen bananas and chocolate protein powder for a creamy, ice-cream-like dessert. It’s naturally sweet with a decadent chocolate flavor. Perfect for hot days or when you want a lighter frozen treat. You’ll love the silky texture and cold, banana-chocolate aroma. Each spoonful is creamy and satisfying.

Ingredients (frozen dessert)

• 3 ripe bananas, peeled, sliced and frozen
• 2 tbsp unsweetened cocoa powder
• 1/4 cup chocolate protein powder
• 2 tbsp milk (as needed)
• 1 tsp vanilla extract
• Pinch fine sea salt
• Optional: 1 tbsp peanut butter or almond butter
• Optional topping: cacao nibs, sliced banana, chopped nuts

Instructions (blender soft-serve)

1. Freeze banana slices on a tray for at least 2 hours until solid.
2. Add frozen bananas to a food processor or high-speed blender.
3. Add cocoa, protein powder, vanilla, salt, and peanut butter if using.
4. Pulse, scraping down sides frequently. Add milk 1 tbsp at a time only if needed to reach soft-serve consistency.
5. Blend until smooth and creamy, about 2–4 minutes depending on machine.
6. Serve immediately for soft-serve texture or freeze 30 minutes for firmer “ice cream.”
7. Clean blender promptly to avoid hardened residue.

How to Serve It

Spoon into bowls and top with cacao nibs, banana slices, or a sprinkle of chopped nuts. Pair with a warm espresso for contrast. Store leftover soft-serve in an airtight container in the freezer; thaw 5–10 minutes before scooping. Make-ahead by freezing bananas and blending when ready.

You now have 14 ways to satisfy that chocolate urge without reaching for a sugar bomb. From single-serve mug cakes to shareable cheesecakes and freezer-friendly bites, these Rich High Protein Chocolate Desserts give you options for every mood and schedule. Try a few recipes this week and pin the ones you love for easy access later.

Which recipe will you try first—something quick like the mug cake, or a showstopper like the Black Forest cheesecake? Share these with friends or family who love chocolate but want snacks with real protein.