Dessert for breakfast is sorted with these healthy no bake sweet potato breakfast brownies! Thick, chewy, fudgy and ready in minutes, they are suitable for those following a paleo, vegan, gluten free, sugar free and dairy free diet!
Line an 8 x 8 inch square pan or loaf pan with parchment paper and set aside.
In a large mixing bowl, add all your dry ingredients and mix well. Ensure the coconut flour is well sifted to avoid clumps.
In a separate bowl, mix your cashew butter with maple syrup until combined. If your cashew butter is too stiff, feel free to melt them together in the microwave or stovetop.
Pour the wet mixture into the dry mixture, along with the mashed sweet potato, and mix until fully incorporated. If the batter is still too crumbly, slowly add milk or another liquid of choice to it until a relatively thick batter remains.
Pour the no bake brownie batter into the pan and refrigerate until firm. While brownie base is firming up, prepare your frosting of choice (click the links for the specifications). Frost the brownies and refrigerate again until frosting has firmed up. Cut no bake brownies into bars and enjoy!
Notes
To make the cashew butter frosting, combine 2 cups sugar free or standard chocolate chips with 1 cup of smooth cashew butter, along with 1 teaspoon of coconut oil. Melt and pour over the brownies.* You may need more or less, depending on how thick your batter is.No bake sweet breakfast brownies are best kept refrigerated but are freezer friendly too. For a super fudgy bar, enjoy at room temperature.