Y’all know I’m always raving about my Aloha Protein, greens, and coconut water. (And not just because I’m an affiliate, because I actually use their products every day!) Organic, vegan, and it tastes great? Why wouldn’t I rave about it?! When it comes to protein powders, you aren’t limited to smoothies. There are some amazingly decadent, protein packed desserts and treats that will make you second-guess just how healthy they are. But they are healthy, so here are some of Aloha’s best recipes. Click highlighted text to purchase.


vegan chocolate protein mousse
Photo Credit: Erin McCulloch


Vegan Chocolate Protein Mousse

 Makes One Cup, split it with a friend!


¼ cup coconut butter

¼ cup almond milk

2 pitted dates

1 serving Aloha Chocolate Protein

1 packet Aloha Daily Good Chocolate (an entire serving of greens, ladies!)

½ tsp cinnamon

1 tsp vanilla extract



Adding the liquids first, combine all of your ingredients in a blender or food processor. Blend well and enjoy! Garnish as desired.


Photo Credit: Erin McCulloch
Photo Credit: Erin McCulloch


Turmeric Protein Truffles


¾ Cup coconut butter

½ Cup coconut yogurt

1 Serving ALOHA Vanilla Protein

1 ½ Teaspoon turmeric

¼ Teaspoon salt

½ Lemon, juiced

1 Tablespoon powdered stevia

1 Tablespoon honey (add a little extra if you want a sweeter treat)

Optional: ¼ cup finely shredded coconut for coating. (I find this makes for a better eating experience, given this is a finger food and the truffles can be sticky. But you don’t need the coconut if you keep the truffles refrigerated (i.e.: less sticky). You can also swap the coconut with any powder, such as cocoa or sugar.)


  1. Lightly heat the coconut butter, until it softens—20 to 30 seconds in a microwave should do. Alternatively, you can also heat the coconut butter in a small saucepan over low to medium heat for about a minute. Once it has softened, transfer it to a medium bowl.
  2. Blend the ALOHA Protein, lemon, turmeric, honey, stevia, and salt into the softened coconut butter. Add the coconut yogurt and mix well. The batter should be firm enough to make balls. Measure the mixture out into tablespoon-sized portions, and roll them into balls.
  3. Pour the shredded coconut into a sandwich bag or in a small bowl. Drop the truffles into the coconut, one by one and lightly coat.
  4. These will last in your freezer for a couple weeks or in the refrigerator until the yogurt’s expiration date.


Photo Credit: Mimi McCormick
Photo Credit: Mimi McCormick


Matcha Chia Pudding


3 Tablespoons chia seeds

1/2 Cup almond milk

1 Teaspoon matcha powder

1/2 Teaspoon vanilla extract

1-2 Tablespoons honey (sweeten to your liking)

1 scoop ALOHA Vanilla Protein

1 section of an ALOHA Superfood Chocolate Bar


Topping suggestions:

Pomegranate seeds, coconut flakes, fresh fruit of choice.



Add all ingredients into a bowl. Combine together well, using a fork. Let it sit for ten minutes. Sprinkle fresh fruit, Superfood Chocolate, or any of your favorite toppings into the bowl. Enjoy instantly.


Photo Credit: Erin McCulloch
Photo Credit: Erin McCulloch


Peanut Butter & Whiskey Protein Cupcakes (YES, you read that correctly)

Makes 12


Whiskey Protein Cake

1 1/2 cups all-purpose gluten-free flour

1 teaspoon vanilla extract

1 serving ALOHA Chocolate Protein

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons Stevia*

2 to 3 tablespoons honey or sweetener of choice, adjust to desired sweetness

2 eggs

1 cup almond milk

1/4 cup coconut butter

1 tablespoon cocoa powder

1/2 cup peanut butter, or nut butter of choice

1 1/2 shots whiskey of choice (we suggest Jameson for the month of March)


Peanut Butter Whiskey Frosting

1/2 cup peanut butter, or nut butter of choice

1 shot whiskey of choice (again, try to keep it Irish)

1 tablespoon powdered Stevia*

1 tablespoon honey or sweetener of choice, adjust to desired sweetness

1/4 cup coconut yogurt

1/4 cup coconut butter

Optional: 1/4 cup chopped nuts of choice, for garnish

Stevia is not mandatory—feel free to use honey or the sweetener of your choice.



  1. Preheat your oven to 375°F. Line a muffin tin with muffin cups or grease with the oil of your choice.
  2. In a medium bowl, blend all of the dry ingredients. Then add in the milk, vanilla, nut butter, and honey. Mix well. Soften the coconut butter, if needed, by lightly heating it on your stove in a small saucepan, or in your microwave for 30 seconds. Mix the softened coconut butter, eggs, and whiskey into your batter. Blend until you have a smooth and seamless consistency.
  3. Fill your muffin cups or greased muffin tin with the batter—about three tablespoons each. Bake for 15 minutes.
  4. For the frosting, mix all of the ingredients together in a medium bowl. Spread the frosting over the cupcakes once they have cooled (10 minutes after taking them out of the oven). Garnish with the chopped nuts, if you fancy. Enjoy immediately or store in an airtight container in your refrigerator for up to a week.


Photo Credit: Allison Walton
Photo Credit: Allison Walton


Cocoa-Nut Balancing Bowl 


1/2 Cup coconut water

1/2 Cup almond milk

1 Tablespoon honey, or sweetener of choice

1 Serving ALOHA Chocolate Protein

1 to 2 Tablespoons hemp seeds

1 Tablespoon sunflower seed butter

1 Tablespoon cacao powder

1/2 Ripe avocado

Optional: ALOHA Superfood Chocolate

Optional: Gluten-free granola



Blend all of the ingredients together. I recommend topping the smoothie bowl with gluten-free granola and/or ALOHA Superfood Chocolate for additional nourishment and crunch.


Photo 6 

Fudge Your Protein Oat Squares


1/2 cup almond milk (or milk of choice)

1 serving ALOHA Chocolate Protein

1 packet ALOHA Daily Good Chocolate

1/2 cup unsweetened shredded coconut

1 cup gluten free oats

1/2 cup almond butter, crunchy or creamy, or nut butter of choice

1/4 cup coconut oil

1/4 cup coconut butter

2 to 4 tablespoons honey

1 tablespoon stevia

1 teaspoon vanilla extract

1/2 teaspoon sea salt

1 teaspoon cinnamon

1/8 teaspoon cayenne

1 bar ALOHA Superfood Chocolate, chopped

1 tablespoon chia seeds



  1. Mix your dry ingredients in a medium bowl. If needed, heat the coconut butter slightly—enough so it mixes with the other ingredients—add it to the dry ingredients along with the other liquids. Combine all ingredients well.
  2. Place the mixture in a square or rectangle baking dish. Using a spoon, spatula, or your fingers, pat the mixture down until it has filled out the entire surface and the top is flat. The size of your dish will impact the depth of your bars, but given you are not baking these bars, the depth is only a matter of preference.
  3. Place the dish in your refrigerator for 20 minutes to an hour. Remove and slice the cold mixture into bars. Carefully remove them from your dish and serve! These are best stored in a refrigerator—they will keep for a couple weeks.


Hopefully this has sparked some creativity with not only our protein powder, but all the awesome desserts you can make and still keep a trim waistline! Remember, you can click the highlighted text to order Aloha Protein. (I may earn a small commission) If you’re not into protein powders, they have teas, greens, vitamins, snacks… all great quality and ethically sourced products.

Click here for more recipe inspiration!