We love a grab and go vegan breakfast! Especially when the chocolate to cake ratio is just right. This recipe is perfect for a post-workout treat or a healthy breakfast, and it's officially kicking off a countdown to a well-deserved break.
1. Prepare the flax egg: Mix 2 tablespoons of ground flax with 6 tablespoons of water and let it sit for 10 minutes until it forms a gel-like texture.
2. In a food processor, combine the prepared flax egg, 1 cup of roasted and chilled sweet potato chunks (or mash), 1/4 cup of sunflower seed butter (or nut butter), 1/4 cup of coconut oil, 3 tablespoons of honey, 1 ripe banana, 1/4 cup of almond milk, and a splash of vanilla.
3. Blend until all these ingredients are completely combined.
4. Add 1/4 cup of coconut flour, a pinch of sea salt, and cinnamon to the food processor.
5. Blend again until a thick batter comes together.
6. Stir in your chocolate chips of choice.
7. Pour the batter into a greased brownie pan.
8. Top with more chocolate chips.
9. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes.
10. Let the breakfast cake cool completely before serving!
