These healthy no bake mocha breakfast bars are thick, chewy and the perfect combination of chocolate and coffee! Packed with protein, fiber, healthy fats and wholesome carbohydrates, they are the perfect balanced breakfast which can be prepped in advance! Made with no sugar, butter, oil or grains, these breakfast bars are naturally gluten free, vegan, paleo, sugar free, dairy free and grain free!
It’s pudding time, children.
Just kidding, it’s Saturday and we’re serving you breakfast- No bake style! We’re kicking it off with Emilie sharing a delicious MOCHA infused recipe! I mean, chocolate and coffee are two of life’s greatest pleasures, so why not combine them?
The last time we had Emilie on here, she shared these delicious Almond butter and jelly breakfast bars. As evidenced by the number of readers who made it since it has gone live, you guys clearly were fans! Emilie needed to pull out the stops again and let’s just say she has with a new NO BAKE twist on them- Enjoy!
Let me make a confession to all of you lovely readers of the king, Arman: I am not really a coffee person.
Editors note- I never claimed that title, but if someone were to send me a crown…
There, I said it. All of you need-my-3-cups-before-9-a.m. people are probably shaking your head at me right now. Buttttt I did make you some easy no-bake treats infused with that delicious aroma of coffee you love so much… so you trust me again, right?
I’ve always been more of a tea person. Green tea, white tea, hibiscus, chai, vanilla – I love it all. Lately, I’ve been starting my mornings with a big mug of matcha tea with a splash of almond milk. I swear that’s the only thing that gets me out of bed…
That’s not to say I hate coffee. Every now and then I will crave a giant iced latte with almond milk and a dash of vanilla, especially in this Louisiana heat that is basically year round. Ya girl gotta stay hydrated.
I never understood the caffeine rush of coffee until I slurped down an extra-large iced coffee my freshman year. BLACK iced coffee. In under 10 minutes. Like, what were you thinking, Emilie?!?
I tried to get homework done but instead, I stared blankly at my computer screen while my mind ran a million miles a minute and my fingers wouldn’t stop twitching. Lesson learned.
Editors note- I’ll need to fill you ALL in on my adventures in London. I had a Starbucks card and it included unlimited espresso shots…NOT GOOD.
Now, I drink my coffee responsibility. Or even better, in baked goods and no-bake bites. Juuuust the right amount of coffee taste for me.
These are super easy to make and probably take less time from start to finish than brewing a cup of joe. They’re made of wholesome ingredients you may have in your pantry, and then you’ll have them on handy to make endless matches of mocha protein bites. Yay!
Simply combine everything in a food processor, press into a pan, and refrigerate for a few minutes to get them to firm up. Or, dig right in if you can’t wait. To each his own.
I’ve also made these into protein balls, so if you’re feeling ballin’, go for it, champ.
Here’s to all you coffee-lovin’ peeps out there – enjoy!
Editors notes- For those of you who aren’t a fan of caffeine but enjoy the coffee flavor, definitely opt for a decaf version or coffee extract (1/2 a teaspoon is plenty!). Alternatively, you can sub out the granulated coffee completely and replace it with espresso powder. I prefer using almond butter over cashew butter, as I find the mocha/almond flavor to really compliment each other well. For those who don’t follow a strictly paleo or grain free lifestyle, you can sub the almond flour for gluten free oat flour.
Emilie used a food processor when she made hers, but I made mine in a blender and also in a bowl. Either of these options work, I prefer the food processor/blender route, as the ingredients really mesh well together.
Make these healthy no bake mocha breakfast bars and enjoy your coffee IN your breakfast.
…with a side of coffee too, because, well…coffee.
- 3/4 cup chocolate protein powder
- 1/2 cup unsweetened applesauce
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 1/4 cup almond or cashew butter
- 1/4 cup almond milk
- 1 tablespoon cocoa powder
- 2-3 teaspoons coffee grounds (depending on how strong you want the flavor to be)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Dash of cinnamon (optional)
- 1/3 cup chocolate chips
- Line a 9x9 baking pan with foil or wax/parchment paper.
- In a food processor, add protein powder, applesauce, coconut flour, almond flour, almond/cashew butter, almond milk, cocoa powder, coffee grounds, vanilla, salt, and cinnamon (if using). Blend until a smooth dough forms. If it’s too sticky, add a little coconut flour; if it’s too dry, add a little almond milk. You want the dough to be firm and not stick to your fingers.
- Fold in chocolate chips until thoroughly combined.
- Press the dough into the lined pan until it is evenly spread into the pan. Refrigerate for 30 minutes, until firm. Slice into 8-12 bars and enjoy!
- Breakfast bars can be kept at room temperature (covered) but are best kept in the refrigerator. They are also freezer friendly too.
How much caffeine can you handle?
Do you experience any side effects of too much coffee?
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