13 Amazing High Protein Vegan Desserts Plant-Based Eaters Love

You love dessert, but you also want food that fuels your day. These high protein vegan desserts give you both: sweet satisfaction and real plant-powered protein. Whether you're craving chocolate, citrus, or something creamy, you'll find a recipe here that keeps you full and happy.

This collection of high protein vegan desserts features cookies, bars, mousses, puddings, and no-bake treats. Each recipe is easy enough for weeknight baking and special enough for sharing. You’ll get clear ingredient lists, exact measurements, and step-by-step instructions that even new bakers can follow.

Pin the ones that catch your eye. Try a couple back-to-back and see which become staples. These recipes are all plant-based, protein-forward, and made to taste like dessert, not health food.

1. High Protein Vegan Chocolate Peanut Butter Brownies

This brownie blends rich dark chocolate and creamy peanut butter for a fudgy bite. It uses plant protein powder and chickpeas for dense texture and extra protein. Expect deep cocoa, nutty swirls, and a slightly chewy edge with a moist center. It’s perfect for bake sales, post-workout treats, or when you want a decadent snack that also fuels you.

Ingredients

• 1 cup canned chickpeas (drained, rinsed)
• 3/4 cup natural peanut butter (smooth, room temperature)
• 1/3 cup maple syrup
• 1/4 cup melted coconut oil (cooled slightly)
• 1/4 cup unsweetened cocoa powder
• 1/2 cup chocolate plant-based protein powder
• 2 tbsp ground flaxseed + 6 tbsp warm water (flax egg)
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 1/3 cup dark chocolate chips (vegan)
• 2 tbsp chopped roasted peanuts (optional)

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving an overhang.
2. Make the flax egg: mix 2 tbsp ground flaxseed with 6 tbsp warm water. Let sit 5 minutes until gelatinous.
3. In a food processor, blend chickpeas, peanut butter, maple syrup, melted coconut oil, and vanilla until smooth.
4. Add cocoa powder, protein powder, baking powder, salt, and the flax egg. Pulse until fully combined and batter is thick.
5. Fold in chocolate chips by hand, reserving a few for the top.
6. Spread half the batter into the prepared pan. Dollop the remaining batter and use a knife to swirl for a marbled look. Sprinkle chopped peanuts and reserved chips.
7. Bake 20–25 minutes. Test doneness with a toothpick: it should come out with moist crumbs, not runny batter.
8. Cool in pan at least 30 minutes. Use parchment overhang to lift brownies, then cool fully on a wire rack before slicing.

How to Serve It

Serve squares on a small dessert plate with a dusting of cocoa. Add a drizzle of warmed peanut butter or a scoop of plant-based vanilla ice cream. Pair with strong coffee or oat milk latte. Store airtight in the fridge up to 5 days, or freeze slices up to 2 months. For a party, plate with fresh berries and mint for color.

2. Silky Tofu Chocolate Mousse (High Protein Vegan Mousse)

Silken tofu gives this mousse an ultra-smooth, creamy texture without dairy. Cocoa and a touch of maple make it rich but balanced. It’s quick to blend, rich in plant protein, and ideal when you want a light, velvety dessert. Chocolate lovers and those who like custard-like textures will adore this.

Ingredients

• 14 oz silken tofu (room temperature)
• 1/2 cup unsweetened cocoa powder
• 1/3 cup maple syrup
• 1/4 cup melted dark chocolate (vegan)
• 2 tbsp almond butter (smooth)
• 1 tsp vanilla extract
• Pinch of fine sea salt
• 2 tbsp plant-based protein powder (chocolate or unflavored)
• 2 tbsp coconut cream (optional, for extra silkiness)
• Fresh raspberries and mint for garnish

Instructions

1. Chill bowls and spoons if desired for a cool serving effect.
2. Drain excess liquid from silken tofu and pat gently. Break tofu into chunks.
3. In a high-speed blender, combine tofu, cocoa, maple syrup, melted chocolate, almond butter, vanilla, salt, protein powder, and coconut cream.
4. Blend on high until totally smooth, about 60–90 seconds. Scrape sides and blend again if needed.
5. Taste and adjust sweetness or cocoa intensity.
6. Spoon mousse into serving dishes, smooth the top, and chill at least 1 hour to firm.
7. Before serving, garnish with raspberries and mint. Mousse should hold a soft peak.

How to Serve It

Spoon mousse into small glasses and top with berries and grated dark chocolate. Serve chilled with espresso or a fruity herbal tea. Refrigerate in an airtight container up to 4 days. Make ahead: prepare and chill overnight for a firmer texture. Add a sprinkle of sea salt before serving for contrast.

3. Chickpea Blondie Bars with Vanilla Protein

These chickpea blondies are chewy, buttery-tasting, and packed with plant protein. Vanilla protein powder and almond butter create a fragrant, nutty base. They’re great for lunchboxes, coffee breaks, or when you want a sweet bite with substance.

Ingredients

• 1 can (15 oz) chickpeas (drained, rinsed)
• 1/2 cup almond butter (smooth, room temperature)
• 1/3 cup maple syrup
• 1/4 cup melted coconut oil
• 1/2 cup vanilla plant-based protein powder
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp fine sea salt
• 1/3 cup chopped almonds
• 1/4 cup vegan white chocolate chips (optional)
• Zest of 1 lemon (optional, for brightness)

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. In a food processor, blend chickpeas, almond butter, maple syrup, melted coconut oil, and vanilla until smooth.
3. Add protein powder, baking powder, baking soda, and salt. Pulse until combined and thick.
4. Fold in chopped almonds and white chips.
5. Spread batter evenly into pan and smooth the top.
6. Bake 20–25 minutes, until edges are golden and center springs back slightly.
7. Toothpick should come out with moist crumbs, not wet batter.
8. Cool in pan 30 minutes, then transfer to a wire rack to cool completely before slicing.

How to Serve It

Cut into bars and dust lightly with powdered sugar if desired. Drizzle warmed almond butter across the top. Pair with chai tea or a cold brew. Store airtight at room temperature 2 days, refrigerated up to 5 days. Make ahead and freeze individually wrapped for quick snacks.

4. Matcha Protein Energy Balls

These no-bake matcha protein energy balls are bright, slightly grassy, and sweet. Oats, cashews, and plant-based protein powder give chewy texture and protein. They're perfect for breakfast on the go, snack boxes, or a pre-workout boost.

Ingredients

• 1 cup rolled oats
• 3/4 cup raw cashews
• 1/2 cup pitted Medjool dates
• 1/3 cup almond butter
• 2 tbsp matcha powder
• 3 tbsp plant-based vanilla protein powder
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• Pinch of sea salt
• 2 tbsp chia seeds
• 2–3 tbsp water (if needed to bind)

Instructions

1. Pulse cashews in a food processor until fine.
2. Add dates, oats, almond butter, maple syrup, vanilla, and sea salt. Process until crumbly.
3. Add matcha, protein powder, and chia seeds. Pulse to combine.
4. If mixture seems dry, add 1 tbsp water at a time until it holds when squeezed.
5. Roll into 12–14 balls, about 1.5 inches each.
6. Chill on a tray 30 minutes to firm.
7. Store in an airtight container in the fridge.

How to Serve It

Arrange on a dessert board with fresh fruit and nuts. Roll in sesame seeds or shredded coconut for texture. Pair with green tea or cold brew. Keep chilled up to 10 days, or freeze for 3 months. Great for packed lunches and hiking.

5. High Protein Vegan Lemon Cashew Bars

These lemon bars use cashews and silken tofu for a tart, creamy filling with added protein. The shortbread-style base is nutty and tender. They’re bright, refreshing, and perfect for spring gatherings or afternoon tea.

Ingredients

• 1 1/2 cups raw cashews (soaked 2 hours, drained)
• 1/2 cup silken tofu
• 1/3 cup coconut oil (melted)
• 1/3 cup maple syrup
• 1/4 cup lemon juice (fresh)
• Zest of 2 lemons
• 1/3 cup vanilla plant-based protein powder
• 1 tsp vanilla extract
• 1 cup almond flour
• 1/4 cup coconut flour
• 3 tbsp coconut sugar
• Pinch of fine sea salt

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment.
2. Make the crust: mix almond flour, coconut flour, coconut sugar, melted coconut oil, and a pinch of salt until crumbly. Press into pan firmly.
3. Bake crust 10–12 minutes, until lightly golden.
4. While crust bakes, blend soaked cashews, silken tofu, maple syrup, lemon juice, zest, protein powder, and vanilla until silky.
5. Pour filling over warm crust and smooth the top.
6. Bake 15–18 minutes, until edges set and center barely jiggles.
7. Cool to room temperature, then chill at least 2 hours until firm. Dust with powdered sugar before slicing.

How to Serve It

Slice into squares and garnish with extra lemon zest or thin lemon slices. Serve chilled with herbal tea or sparkling water. Refrigerate covered up to 5 days. Make ahead and freeze slices for up to 2 months. Great for showers and brunch tables.

6. No-Bake Chocolate Oat Protein Bars

These no-bake bars are chewy and chocolatey with a nutty undertone. Tahini, oats, and pea protein powder build structure and protein. They’re an easy dessert or post-workout snack you can make in 20 minutes.

Ingredients

• 1 1/2 cups rolled oats
• 3/4 cup tahini
• 1/2 cup almond butter
• 1/3 cup maple syrup
• 1/3 cup cocoa powder
• 1/4 cup chocolate plant-based protein powder
• 2 tbsp ground flaxseed
• 1 tsp vanilla extract
• Pinch of fine sea salt
• 1/3 cup dark chocolate (vegan), melted for drizzle
• 2 tbsp chopped hazelnuts (optional)

Instructions

1. Line an 8×8-inch pan with parchment.
2. In a large bowl, mix tahini, almond butter, maple syrup, and vanilla until smooth.
3. Stir in cocoa powder, protein powder, and flaxseed.
4. Fold in rolled oats and chopped hazelnuts until fully combined.
5. Press mixture firmly into the lined pan.
6. Chill 30 minutes until firm.
7. Melt chocolate and drizzle over chilled bars. Return to fridge 10 minutes to set.
8. Slice into bars and serve.

How to Serve It

Cut into bars and wrap individually for grab-and-go snacks. Sprinkle coarse sea salt on top for contrast. Pair with a cold brew or plant-based milk. Store in fridge up to 2 weeks or freeze for 3 months. Great for school lunches or sports fuel.

7. Black Bean Brownie Bites with Walnuts

These black bean brownie bites are fudgy, dense, and rich, with walnuts for crunch. Black beans add fiber and protein without a bean-like taste. They’re small, portable, and satisfy a chocolate craving with less sugar.

Ingredients

• 1 can (15 oz) black beans (drained, rinsed)
• 1/2 cup natural peanut butter
• 1/3 cup maple syrup
• 1/4 cup cocoa powder
• 1/2 cup chocolate plant-based protein powder
• 2 tbsp ground flaxseed + 6 tbsp warm water (flax egg)
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 1/3 cup chopped walnuts
• 2 tbsp dark chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Line a mini muffin tin or use an 8×8-inch pan.
2. Make flax egg: combine flaxseed and warm water. Let sit 5 minutes.
3. Blend black beans, peanut butter, maple syrup, and vanilla until smooth.
4. Add cocoa, protein powder, baking powder, salt, and flax egg. Pulse to combine.
5. Fold in walnuts and chocolate chips.
6. Spoon batter into muffin cups or spread in pan.
7. Bake 15–18 minutes for bites or 18–22 minutes in pan. Toothpick should come out with moist crumbs.
8. Cool 30 minutes before removing. Let cool completely for best texture.

How to Serve It

Serve on a dessert plate with a dusting of cocoa. Pair with a hot tea or espresso. Store airtight in the fridge up to 5 days. Freeze individually wrapped for 2 months. Great for lunchbox treats or potlucks.

8. Coconut Almond Protein Bars (No Bake)

These no-bake bars are chewy and tropical with toasted almonds and protein-rich almond flour. Coconut adds sweet floral notes. They’re quick, satisfying, and great for travel snacks or a light dessert.

Ingredients

• 1 1/2 cups almond flour
• 1 cup shredded unsweetened coconut
• 1/2 cup almond butter
• 1/3 cup maple syrup
• 1/4 cup coconut oil (melted)
• 1/4 cup plant-based vanilla protein powder
• 1 tsp vanilla extract
• Pinch of sea salt
• 1/3 cup toasted sliced almonds
• 2 tbsp chia seeds
• 2 tbsp shredded coconut for topping

Instructions

1. Line an 8×8-inch pan with parchment.
2. In a large bowl, stir almond flour, 1 cup shredded coconut, protein powder, chia seeds, and salt.
3. Warm almond butter, maple syrup, and coconut oil until pourable.
4. Pour wet mixture into dry ingredients and stir until combined.
5. Fold in toasted almonds.
6. Press firmly into lined pan and sprinkle with extra shredded coconut.
7. Chill 1 hour until firm, then slice into bars.
8. Store chilled in an airtight container.

How to Serve It

Serve squares with fresh pineapple or mango slices for tropical flair. Pair with iced tea or coconut coffee. Keeps in fridge up to 10 days; freeze for 3 months. These are great for picnic packs or desk snacks.

9. High Protein Vegan Pumpkin Cheesecake Cups

These pumpkin cheesecake cups are spiced, creamy, and protein-rich. Tofu and cashew blend with protein powder for a silky filling. They’re ideal for fall gatherings, Thanksgiving desserts, or anytime you want a seasonal treat that packs protein.

Ingredients

• 1 1/2 cups raw cashews (soaked 2 hours, drained)
• 8 oz silken tofu
• 1/2 cup pumpkin puree
• 1/3 cup maple syrup
• 1/3 cup vanilla plant-based protein powder
• 1/4 cup melted coconut oil
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract
• Pinch of fine sea salt
• 1 cup graham cracker crumbs (vegan)
• 3 tbsp melted vegan butter or coconut oil for crust
• 1/4 cup chopped pecans, toasted

Instructions

1. Preheat oven to 350°F (175°C) if toasting crust briefly. Line muffin tin with liners if using jars.
2. Make crust: mix graham crumbs and melted butter. Press into the bottom of jars or cups.
3. Bake crust 6–8 minutes if you want a firmer base. Cool slightly.
4. In a blender, combine soaked cashews, silken tofu, pumpkin puree, maple syrup, protein powder, melted coconut oil, pumpkin pie spice, vanilla, and salt. Blend until ultra-smooth.
5. Pour filling over crusts, filling cups almost to top.
6. Bake jars 15–18 minutes until edges set and centers have a slight wobble.
7. Cool to room temperature, then chill at least 3 hours until firm.
8. Top with toasted pecans before serving.

How to Serve It

Serve jars topped with candied pecans and a dusting of cinnamon. Pair with espresso or chai. Refrigerate up to 5 days; freeze for 1 month (thaw overnight). Make ahead for parties; assemble and chill the day before.

10. Aquafaba Vanilla Cloud Pavlova (Protein Boosted)

Aquafaba whips into airy meringue, creating cloud-like pavlova without egg whites. This version adds protein powder to the coconut cream for a delicious, higher-protein topping. It’s light, crisp, and showy—perfect when you want something elegant and plant-based.

Ingredients

• 3/4 cup aquafaba (liquid from canned chickpeas)
• 1/2 cup powdered sugar
• 1 tsp white vinegar
• 1/2 tsp vanilla extract
• 1 tbsp cornstarch
• 1 cup coconut cream (chilled)
• 2 tbsp vanilla plant-based protein powder
• 2 tbsp maple syrup
• 1/2 cup mixed berries
• Zest of 1 lime (optional)

Instructions

1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment.
2. Whip the aquafaba with an electric mixer until soft peaks form, about 5–7 minutes.
3. Gradually add powdered sugar while whipping until glossy stiff peaks form.
4. Gently fold in vinegar, vanilla, and cornstarch.
5. Spoon into 4 small nests on parchment, creating shallow wells in centers.
6. Bake 60–75 minutes. Turn oven off and leave meringues inside to cool completely for 1 hour to avoid cracks.
7. Whip coconut cream, protein powder, and maple syrup until creamy. Chill briefly if too soft.
8. Top each cooled pavlova with protein coconut cream and berries. Zest lime over the top.

How to Serve It

Serve on white plates with extra berries and mint. Pair with sparkling wine or berry iced tea. Meringues are best made the same day. Store unfilled meringues in airtight container at room temperature up to 3 days. Fill just before serving.

11. Chocolate-Covered Protein Date Truffles

Dates, almond flour, and protein powder make these truffles chewy and satisfying. Dipped in dark chocolate, they feel indulgent but still pack plant-based protein. They’re perfect for gift boxes, coffee breaks, or an elegant bite after dinner.

Ingredients

• 1 cup pitted Medjool dates
• 3/4 cup almond flour
• 1/3 cup almond butter
• 2 tbsp cocoa powder
• 1/4 cup chocolate plant-based protein powder
• Pinch of sea salt
• 1 tsp vanilla extract
• 1/2 cup dark chocolate (vegan), for melting
• 1 tbsp coconut oil
• 2 tbsp crushed pistachios or cacao nibs for garnish

Instructions

1. Line a baking sheet with parchment.
2. In food processor, pulse dates until sticky paste forms.
3. Add almond flour, almond butter, cocoa, protein powder, vanilla, and salt. Process until mixture holds when pressed.
4. Roll into 16–18 small balls. Chill 15 minutes.
5. Melt dark chocolate with coconut oil in a double boiler until smooth.
6. Dip chilled balls into chocolate and return to parchment.
7. Sprinkle with pistachios or cacao nibs while chocolate is wet.
8. Chill 20 minutes until chocolate sets. Store in fridge.

How to Serve It

Serve on a small dessert plate or in paper candy cups for gifting. Pair with espresso or chai. Keep refrigerated up to 2 weeks. Freeze for longer storage. Make a double batch for parties.

12. Peanut Butter Banana Protein Ice Cream (No-Churn)

This no-churn ice cream uses frozen bananas for a creamy base and peanut butter for richness and protein. Plant-based protein powder adds extra staying power. It’s perfect when you want a frozen treat without an ice cream maker.

Ingredients

• 3 large ripe bananas (sliced and frozen)
• 1/2 cup natural peanut butter
• 2 scoops vanilla plant-based protein powder
• 1/4 cup almond milk (or more to blend)
• 1 tsp vanilla extract
• 2 tbsp maple syrup (optional, for extra sweetness)
• Pinch of fine sea salt
• 1/3 cup chopped peanuts for swirl
• 1 tbsp cocoa nibs (optional)

Instructions

1. Freeze sliced bananas at least 4 hours until solid.
2. In a food processor, blend frozen banana slices until creamy, scraping sides often.
3. Add peanut butter, protein powder, almond milk, vanilla, maple syrup, and salt. Blend until smooth and scoopable.
4. Taste and adjust sweetness or add a splash more milk if too thick.
5. Fold in chopped peanuts for texture.
6. Transfer to a loaf pan, swirl extra peanut butter on top, and smooth.
7. Freeze 1–2 hours for scoopable texture, longer for firmer ice cream.

How to Serve It

Scoop into bowls and top with banana slices, peanut butter drizzle, and cocoa nibs. Pair with a hot espresso or cold-brew float. Store in freezer up to 1 month. Let sit 5–10 minutes to soften before scooping. Great for summer dessert or kids’ treats.

13. Almond Joy Protein Cups (Vegan)

These Almond Joy-inspired cups combine shredded coconut, almond butter, and chocolate with added protein. They’re crunchy, sweet, and portable. They make a great after-dinner treat or a healthy swap for candy bars.

Ingredients

• 1 1/2 cups shredded unsweetened coconut
• 1/2 cup almond butter
• 1/4 cup maple syrup
• 1/4 cup vanilla plant-based protein powder
• 1 tbsp coconut oil (melted)
• Pinch of sea salt
• 1/2 cup dark chocolate (vegan) for coating
• 12 whole almonds (to top)
• 2 tbsp shredded coconut for garnish
• 2 tsp vanilla extract

Instructions

1. Line a muffin tin with paper liners or use silicone molds.
2. In a bowl, mix shredded coconut, almond butter, maple syrup, protein powder, melted coconut oil, vanilla, and salt until sticky.
3. Press about 1–2 tbsp of mixture into each liner to form a cup base.
4. Chill 15 minutes until firm.
5. Melt dark chocolate until smooth. Spoon a thin layer of chocolate into each cup and spread up the sides slightly.
6. Fill cups with coconut mixture and press down lightly.
7. Top each with a whole almond and drizzle remaining chocolate on top if desired.
8. Chill 30 minutes until chocolate sets.

How to Serve It

Arrange cups on a small platter with extra shredded coconut. Pair with cold brew, almond milk, or mint tea. Keep refrigerated up to 2 weeks or freeze for 3 months. Great for gifting in a pretty box.

You now have a roster of high protein vegan desserts that cover chocolate, fruit, nuts, no-bake treats, and freezer-friendly options. These recipes show how you can enjoy delicious sweets while boosting plant-based protein. Pin the ones you want to try later, and share this list with friends who love dessert without dairy. Which recipe are you trying first—something chocolatey or a bright lemon bar? I’d love to hear which becomes your go-to treat.