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These healthy no bake brownies have been specifically designed for breakfast, and made with no butter, grains, oil or sugar, but you’d never tell! Satisfying, rich and decadent tasting, these healthy no bake breakfast brownies are naturally gluten free, paleo, vegan, dairy free and refined sugar free! 

With summer clearly present and the concept of yogurt bowls, overnight oats or breakfast cookies to eventually get redundant, so we turn to another dessert for breakfast – Brownies.


They are hearty, fudgy and loaded with chocolate goodness! Unlike traditional brownies made with butter, oil, multiple forms of sugar and margarine, these contain none of those. Instead, this recipe focuses on smart substitutes to keep you satisfied and fulfilled.

The first switch is to replace the white sugar with a sticky sweetener (in this case, I opted for pure maple syrup). We then omit the white flour and go grain free, using my favorite coconut flour. For moisture and texture, I used mashed sweet potato and drippy almond butter. This worked as a fantastic replacement for butter and oil, and also added a delicious, natural sweetness. For an (optional) high protein boost, I opted to add a scoop of protein powder (I used this vegan brown rice blend, and also have used this casein blend and paleo blend before). Finally, these healthy no bake breakfast brownies are also naturally gluten free, vegan, paleo, dairy free and refined sugar free!

HACK! Obviously, no brownie is complete without a frosting. Instead of using my standard protein frosting, I tried this frosting here, and loved the sheen and added richness it provided!

Or don’t.

Whatever floats your (brownie) boat.

Healthy No Bake Breakfast Brownies

Serves 4

Healthy No Bake Breakfast Brownies loaded with chocolate and SUPER fudgy, but made with no butter, oil, flour or sugar! Paleo, vegan, gluten free!

For the brownies

  1. 1/2 cup coconut flour, sifted
  2. 1/2 cup cocoa powder, sifted
  3. 1 scoop chocolate protein powder (optional)
  4. 1/2 cup nut butter of choice (I used drippy almond)
  5. 3/4 cup pure maple syrup (can sub for honey, agave or brown rice syrup)
  6. 1/2 cup mashed sweet potato (can sub for mashed pumpkin)

For the frosting

  1. 1/2 cup cocoa powder
  2. 1/4 cup coconut oil, melted
  3. 3 T maple syrup
  4. pinch vanilla extract

For the protein frosting

  1. 2 scoops chocolate protein powder (see recommendations above)
  2. 1-2 T granulated sweetener of choice (optional)
  3. 1-2 T nut butter of choice (optional)
  4. Milk of choice, to form batter


  1. Line a small, deep baking tray with baking paper and set aside.
  2. In a large mixing bowl, add your coconut flour, cocoa and protein powder and set aside.
  3. In a microwave safe bowl or stovetop, melt your nut butter with your maple syrup until combined. Add the wet mixture to the dry mixture and mix until fully incorporated. Stir through the mashed sweet potato until fully incorporated and batter is even. If batter is too thick, add a tablespoon or more of milk of choice until a very thick batter is formed. If batter is too thin, add a dash more coconut flour.
  4. Pour batter into the lined baking dish and refrigerate for at least 30 minutes to firm up. While no bake brownies are firming up, make your frosting and enjoy.

To make the frosting

  1. Combine all the ingredients in a bowl and mix until fully combined and thick.

To make the protein frosting

  1. Combine all the ingredients and using a tablespoon, add milk of choice until a thick, firm batter is formed. Spread on cooled cake.


  1. Breakfast brownies are best kept in the refrigerator, but are also freezer friendly. It is best to keep brownies unfrosted if you go the latter route.
By Arman @ thebigmansworld

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