No Bake Sweet Potato Brekfast Brownies

Yields: 20 brownies

Bake Sweet Potato

1 large sweet potato (I used hannah sweet potato)

Poke holes in sweet potato, bake at 400 degrees for 45 minutes to and hour, test for doneness with fork.

Allow it to cool, mash the potatoes.

Line a square pan with parchment paper and set aside.

1 cup coconut flour
1 cup cacao / unsweetened cocoa powder

In a large bowl, add coconut flour and cacao powder and mix well.

1 cup almond / cashew butter
1 and 1/2 cups maple syrup

In a separate bowl, mix nut butter with maple syrup until combined. If the nut butter is too stiff, melt them together on stove top.

1 cup mashed sweet potato

Pour the wet mixture into the dry mixture, along with the mashed sweet potato and mix until fully incorporated.

1 tbsp nut milk (optional, if needed)

If the batter is still too crumbly, slowly add milk 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 the frosting. 

Source: thebigmansworld

Frosting

Coconut Chocolate Frosting / Chocolate Coconut Ganache

2 cups unsweetened chocolate chips
1 cup coconut milk

In a stove top on low heat, combine chocolate chips and coconut milk and heat until just combined - whisk until a thick glossy frosting remains.

Frost the brownies and refrigerate again until frosting has firmed up. Cut no bake brownies into bars and enjoy!

Storage:  No Bake Sweet Potato Breakfast Brownies are best kept refrigerated and are freezer friendly too. For a super fudge bar, enjoy at room temperature.

Source: thebigmansworld
Taste Note: Tastes AWESOME. The frosting is really bitter, but the brownie is sweet, so when we eat frosting with brownie, its really awesome.

Matcha Green Tea Chia Pudding

Serves: 1

1 tsp matcha powder
1/2 cup nut milk

Mix it well until the matcha has fully dissolved

2 tbsp chia seeds
1 tbsp maple syrup
1 tsp vanilla extract
1/2 cup nut milk
2 tsp shredded coconut

Mix all of the above. Let it sit for an hour to overnight.

Toppings

1 tsp shredded coconut
10 almonds chopped (optional)
berries / banana

Add your desired toppings and enjoy.

Taste Note: Tastes AWESOME. I added 4 tbsp of chia seeds this time and it was very thick and I couldn't finish the whole bowl, so I changed chia seeds to 2 tbsp.

Cashew Cream

1/2 cup cashews

Soak cashews for 20 minutes minimum. Rinse cashews.

1/4 cup + 2 tbsp water
1 tbsp lemon juice

Put all the ingredients in blender, blend until creamy.

Taste Note: Tastes AWESOME
Source: LisaJaneBea

Chia, Acai and Strawberry Layered Breakfast Jar

Serves: 2

Chia Pudding

4 tbsp chia seeds
1 cup nut milk
1/2 tsp vanilla extract

Mix all the above in a bowl and set aside for 15 minutes, until seeds absorb all the liquid.

Acai Smoothie Layer

1 pack acai puree (3.53 ounces)
1 cup fresh strawberries
1 ripe banana
1 tbsp unsweetened dried coconut
1 tbsp hemp hearts
1 tbsp almond butter
4 fresh mint leaves
1/4 cup nut milk

Add all the smoothie layer ingredients to blender and process to obtain a creamy mixture.

Fruit Layer

fresh mixed berries (strawberries and blueberries or blackberries), mashed with a fork to obtain juice and chunks

Garnish

fresh fruits
1 tsp coconut flakes
mint leaves

Assembly

To assemble the jar,  add mashed fruits to the bottom of the jar, then a layer of chia pudding, top with acai smoothie and garnish with fresh fruits, mint leaves and coconut flakes. Process the same with the second jar and serve.

Taste Note: Tastes AWESOME
Source: theawesomegreen

Chocolate Raspberry Cake

Serves: 1

Flax Egg

1 tbsp flaxseed meal (ground raw flaxseed)
2 and 1/2 tbsp water

Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken. Add to recipes in place of 1 egg.

Cake

1 small extra ripe banana (almost brown is perfect)
1 flax egg
3 tbsp cacao powder
1/4 cup frozen raspberries
Chocolate pieces

In vitamix, pulse banana, flax egg, cacao powder until a very fine batter is formed. Remove and stir through the raspberries, ensuring most of them are towards the center.

Baked version

Grease a small oven safe bowl / single serve mug very well, pour the batter in there, add some chocolate pieces. and bake for 10 to 12 minutes in on 356 degree F.

Microwave version

Grease a small microwave bowl / mug very well, pour the batter in there, add some chocolate pieces and microwave for 1 minute

Source: thebigmansworld
Taste Note: Tastes GREAT

Flourless Banana Bread Cookies

Yields: 8 cookies

2 large overripe bananas, mashed
1 cup gluten-free oat bran (can sub for rolled or quick oats) (I used 1 and 1/4 cup rolled oats)
1/4 cup smooth almond butter
Add ins of your choice - chocolate chips etc

Preheat the oven to 350 degrees F. Line a large baking tray with baking paper and set aside.

In a large mixing bowl, combine bananas, oat bran and almond butter and mix very well. If batter is too thin, add more oats. Stir through add-ins of your choice.

Using your hands, form into balls and set aside on the lined baking tray. Press each ball into a cookie shape and bake for 12 minutes or until slightly firm on the edges and remove. Allow to cool for 5 minutes before enjoying.

Storage: Cookies are best kept refrigerated and are freezer friendly.

Source: thebigmansworld
Taste Note: Tastes AWESOME and super simple to make.