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Chocolate Protein Frosting

4.58 from 7 votes

This luxuriously thick and creamy vegan chocolate frosting is packed with protein and nutrition, yet it tastes like pure chocolate bliss!

High Protein Chocolate Frosting Recipe

Grab a spoon, because you’ll want to eat the entire bowl!

With no shortening, corn syrup, or unhealthy trans fats, the chocolate frosting is so rich and decadent that no one can ever believe the 5 ingredients.

The easy recipe is perfect for cake, cookies, cupcakes, or enjoying on its own.

Try it on this Vegan Chocolate Cake

Healthy Vegan Frosting Ingredients

Protein Frosting Ingredients

The most important ingredient in this frosting is the protein powder.

Be absolutely sure to use a brand that you like, and stay far away from any protein powder that has a chalky or artificial flavor.

For this recipe (and so many of my other recipes that call for protein powder), I used and very highly recommend Laird Superfood Renew Plant-Based Protein, because it gives you an incredible 19 grams of protein per serving and all of the essential amino acids, with NO soy, rice, pea, whey, egg, or stevia, and no preservatives or artificial sweeteners.

I’ve also found this one to have the most neutral flavor of any protein powder I’ve ever tried (which is saying something, because I’ve tried a ton of brands).

So you can use any protein powder, but if you’re looking for a recommendation, the Laird protein powder is definitely the one I personally think works best.

(Because of its neutral flavor and texture, I’ve found that their protein powder is also ideal for smoothies and protein bars.)

Laird Plant Based Protein Powder Recipe (Soy Free)

I like to use peanut butter in the recipe, because it makes the frosting taste like a chocolate peanut butter cup!

For a more neutral flavor, you can use almond butter, cashew butter, coconut butter, regular butter spreads, or even sunflower butter.

If you make the frosting and find yourself with leftover peanut butter and protein powder, try one of these popular Peanut Butter Banana Smoothies.

Protein Chocolate Frosting (Protein Powder Recipe)

Frosting Flavor Variations:

Chocolate Coffee Frosting: Stir in 1/2 tsp instant coffee.

Mint Chocolate Frosting: Stir in 1/8 tsp pure peppermint extract.

Mexican Chocolate Frosting: Stir in 1/4 tsp cinnamon.

Chocolate Coconut Frosting: Use coconut butter for the base. If desired, stir in 3 tbsp shredded coconut and 1/8 tsp coconut extract.

Chocolate Banana Frosting: Blend in 1/2 a banana.

What would be your dream flavor chocolate frosting? A few other add-in ideas I can think of include orange zest, vanilla bean, caramel or almond extract, or raspberry jam.

Above, watch the chocolate protein frosting recipe video

How to make healthy chocolate frosting with protein powder
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Chocolate Protein Frosting

This decadent vegan chocolate protein frosting recipe is a great healthy option for cakes or cupcakes.
Prep Time 5 minutes
Total Time 5 minutes
Yield 3 /4 cup
4.6 from 7 votes

Ingredients

  • 2 tbsp regular or dutch cocoa powder
  • 3 tbsp protein powder – I recommend Laird Superfood Renew Plant-Based Protein
  • 2 tbsp milk of choice
  • 4 tbsp pure maple syrup, or stevia to taste
  • 4 tbsp almond butter or peanut butter, or allergy friendly sub

Instructions

  • If not already soft, gently heat nut butter until easily stir-able. Blend everything together until smooth. It's smoothest if you use a small blender or food processor but can definitely be done by hand. For the stevia version, add extra milk of choice as needed. For optimum freshness, store leftovers in the fridge for up to 10 days.  
    View Nutrition Facts

Notes

The protein frosting is great on this Vegan Chocolate Mug Cake.
 

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 5/5 (6)

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Published on March 14, 2021

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10 Comments

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  1. Berry Bianca- caterer/baker says

    Yum!!! I’ve just discovered the magic of protein powder (very late to the party, I know) and have been using a brand called Amazing Grass Superfood protein powder. It’s vegan, comes in tons of flavors (the ‘rich chocolate’ flavor is best) and has 20g of complete protein! It’s wonderful in homemade ice cream! I am going to order the Laird powder now though, as it sounds perfect. Can you use a low fat buttery spread (such as country crock or Earth Balance whipped buttery spread) as the fat source? I have some hungry dessert loves who can’t have tree nuts and are watching fat/calorie intake. Sorry for the long email, your recipes just make me so excited!! I plan to make your mint chocolate fudge pie (again) for St. Patrick’s Day this week:)

    • CCK Media Team says

      Hi! We haven’t personally tried it but don’t see why not. If you do try something like Earth Balance, be sure to report back!

  2. Carrie says

    Thank you for this recipe and for the protein powder recommendation. I’ve tried a few different brands over the years but still have never really found one I am in love with.
    I love how your recipes are so easy.

  3. Emma says

    Just put in an order for the protein powder. I’m looking forward to making this and eating over a chocolate mug cake!

  4. Andrea says

    This is mesmerizing! I’m not much of a frosting person (I’m weird, I know) but love the idea of using it as a dip or healthy spread for toast in place of the popular and not as healthy nutella.

    I’m pretty sure my local health food store sells the Laird protein powder so I’ll have to pick one up if you say it doesn’t have an aftertaste. I haven’t used protein powder since wasting money on a giant tub of Vega a few years ago, which has a VERY unpleasant taste probably thanks to the stevia.

  5. Dawn L says

    Aaaaaamazing!! The first batch I ate 1/2 with fresh strawberries. The rest with a spoon. Tonight I had company and I made your chick pea brownies frosted with this. My guests couldn’t stop eating them!! Thank you for yet another wonderful recipe

  6. Madeleine Rainer-Tarrant says

    Absolutely fabulous and so simple to make. Couldn’t believe how fast and easy this was but with delicious results. Best ever and least amount of work. Melted organic dark chocolate and stirred in a little whipping cream to make the topping. Worked like a charm.

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