Recipes - to your health

Chunky Monkey Flourless Brownies

Even snacks should be properly combined – and that’s where this winner of a brownie recipe comes in! This brownie, as opposed to its potato-starch-and-sugar-filled friends, will actually keep you full instead of wanting to finish off the pan. It’s got starch from the banana and protein, fiber and fat from the nut butter. Adding coconut flakes and cacao nibs ups the fiber content even more.

Yields: 20


  • 4 eggs, separated
  • 4 very ripe bananas
  • 2 tsp. vanilla
  • 1 18-oz. jar cashew butter
  • 2 tsp. baking soda
  • ½ cup unsweetened cocoa
  • 1-2 tbsp honey, optional (most people find this unnecessary)
Optional Toppings:
  • 1 cup mini chocolate chips or 1/2 cup coco nibs
  • 1 cup chopped walnuts or any preferred nuts
  • ½ cup coconut flakes


Preheat oven to 350°F. Grease a 9x13 -inch pan or 20 muffin tins and set aside. Alternatively, line muffin tins with parchment paper cups.

Beat egg whites until stiff. Slowly incorporate yolks and bananas. Mix for 2-3 minutes until very smooth. Add vanilla, cashew butter, baking soda, cocoa and honey is using and mix well. Pour batter into prepared pan or tins. To prepare topping, combine topping ingredients and press lightly into brownie to adhere. Bake for 20-22 minutes for muffins or 25-30 minutes for a pan.

It’s a recipe for success.

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