Healthy No Bake Breakfast Brownies

http://thebigmansworld.com/2016/06/24/healthy-no-bake-breakfast-brownies/

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) (HW: baby food perfect size) 

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 
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

Instructions

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.

Notes

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.