So you’ve got your hands on some of our delicious Impact Vegan Protein, that’s a great first step. While there’s no denying that the whole “stick it in a shaker and hope for the best” approach works pretty well — mixing with water alone will still give you a smooth, indulgent shake — we’re here to help you get a little more creative.
These seriously yummy recipes are some of our favourite ways to use the blend — trust us when we say they’re all worth giving a go. It’s a win-win for boosting your daily diet with nutrients too, as hitting your daily protein requirements couldn’t be tastier.
1. Snickers Protein Shake
Mix up how you do protein shakes, because, well, you deserve it. This delicious recipe is great for a post-workout reward, or just as an indulgent weekend treat.
Ingredients
- 1/2 cup ice cubes
- 30 g Vegan Protein Blend (Coffee and Walnut)
- 1 tsp. cocoa powder
- 1-2 tbsp. All-Natural Peanut Butter
- 1 tsp. vanilla or toffee FlavDrops
- 180 ml plant-based milk of choice
- 1 tsp. Sugar-Free Maple Syrup (suggested topping)
- Handful of crushed nuts (suggested topping)
Instructions
Add all of the ingredients into a blender.
Blend until ice is completely crushed.
Top with anything you fancy – we love nuts and maple syrup!
Nutritional info per serving:
| Calories | 306 |
|---|---|
| Total Fat | 12g |
| Total Carbohydrates | 19g |
| Protein | 31g |
2. Triple Chocolate Protein Bars
Rich and gooey, these no-bake bars are great to have around for whenever cravings strike — whether that’s at home with a cuppa or at work to get you through the afternoon.
Makes 6Ingredients
- 240g almond butter
- 6 tbsp. almond milk
- 60g Sugar-Free Maple Syrup
- 2 tbsp. cocoa powder
- 2 scoops Impact Vegan Protein (Chocolate)
- 45g rolled oats
- Handful vegan chocolate chips
Method
- First, blend the almond butter, almond milk and maple syrup.
- Then add the cocoa powder, protein powder and rolled oats to the blender and blend well.
- Add the chocolate chip and stir through.
- Press the mixture firmly into a cling film-lined tin, so that the bars are about 1.5 inches thick (depth).
- Refrigerate until set, then cut into bars.
Per bar: Calories — 322 Protein — 16g Carbs — 18g Fat — 18g
3. Chocolate Protein Truffles
This dairy-free truffle recipe is ridiculously simple, and yet the result is quite a showstopper. Whip out a bowl of these creamy bites of goodness and your guests will sure to be impressed — and that’s before they know there’s just 9g of carbs per serving.
Makes 8Ingredients
- 1 ripe avocado
- 150g vegan dark chocolate
- 2 scoops Impact Vegan Protein (Chocolate)
- 1 tbsp. Sugar-Free Maple Syrup
- Organic Cacao Powder for coating
Method
- In a bowl, mash the avocado until completely smooth.
- Then melt the dark chocolate in the microwave (be careful not to burn it).
- Add the melted chocolate to the avocado, then mix in the protein powder and the maple syrup until you get a smooth batter.
- Roll this mixture into 8 small balls and cover each ball with a coating of cacao powder.
- Enjoy right then and there, or keep in an airtight container in the fridge.
Per serving: Calories — 179 Protein — 7g Carbs — 9g Fat — 11g
4. Chocolate & Banana Overnight Oats
Kick-start your day with plant power — these yummy oats will transform your weekday mornings from ‘meh’ to ‘yeah’. Even the Mondays.
Makes 1Ingredients
- 2 scoops Impact Vegan Protein (Chocolate)
- 1 ripe banana
- 250ml plant-based milk
- 2 tsp. cocoa powder
- 70g rolled oats
Method
- Using a fork, mash the banana in a bowl until you get a smooth paste.
- Add the protein powder and milk, stirring well.
- Mix in the cocoa powder and oats.
- Cover the bowl with clingfilm or place mixture into a sealable container. Then leave to soak for 8 hours, or overnight.
- Feeling indulgent? Serve with grated dark chocolate.
Per serving: Calories — 560 Protein — 30g Carbs — 98g Fat — 12g
5. Creamy Protein Ice Lollies
Bet you hadn’t thought of freezing your Vegan Protein Blend, hey? These ice lollies are just the thing for after dinner, when that sweet-tooth is demanding some attention.
Makes 4Ingredients
- 2 scoops Impact Vegan Protein (we tried Turmeric Latte, Chocolate or Banana)
- 400ml plant-based milk
- 30g Peanut Butter
Method
- Blend all the ingredients and pour into ice lolly moulds.
- Freeze for at least 4 hours.
Per lolly: Calories — 122 Protein — 14g Carbs — 8g Fat — 4g
If you like these ice lollies, check out our Clear Vegan Protein Ice Lollies recipe.6. Fruity Chocolate Smoothie Bowl
Smoothie bowls are one of the best ways to transform your breakfast into a delicious and nutritious work of art.
Get the full recipe here.
Take Home Message
We hope you’re feeling inspired and raring to get into the kitchen to try out these recipes. They’re just the beginning too — feel free to experiment with your own ingredient swaps and baking creations. You’ll soon see that a little Impact Vegan Protein in your life can go a long way.
Tag your photos of your creations on Instagram with @vegan or #Myvegan - we'd love to see what you make!
Check these out next:
High-Protein Blueberry Vegan Mug Cake
This vegan mug cake recipe is perfect for a quick and easy plant-based dessert.
Originally from the South, Lauren moved to Manchester to study English Literature — and never left. She’s always been a fan of swimming and has recently discovered the power of weight training.
After completing a 10K last summer, she’s currently training for her first half marathon and is gradually starting to see how people can genuinely enjoy going for a run.
Find out more about Lauren’s experience here.
