Why You’ll Love This Recipe
These No-Bake Vegan Cosmic Brownies are everything you love about the original but with a healthier, plant-based twist. The brownie layer is made from medjool dates, almond flour, and walnuts, making it naturally sweet, dense, and fudgy without any flour or refined sugar. The chocolate ganache on top is smooth and decadent, while the rainbow candy-coated chocolate chips add a fun, colorful touch. These brownies are perfect for kids, parties, or just when you want a quick, satisfying dessert without turning on the oven. Plus, they’re gluten-free, grain-free, and totally vegan!
Ingredients
Brownie Layer
2 cups medjool dates, tightly packed*
1 1/2 cups almond flour
1 cup raw walnuts
1/2 cup cocoa powder (or cacao powder)
1 tsp vanilla extract
1/4 tsp salt
Chocolate Ganache
1 1/2 cups chocolate chips
2/3 cup canned coconut cream
1 tbsp maple syrup
1 tsp vanilla extract
1/4 cup rainbow candy-coated chips
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Pan
Line a 9×9 square dish with parchment paper, leaving some paper hanging over the edges for easy removal of the brownies later. - Make the Brownie Layer
In a food processor, combine the almond flour, walnuts, cocoa powder, vanilla extract, and salt. Blend until the walnuts are crumbled into a flour-like consistency. Add the pitted medjool dates and blend again until a sticky dough forms. Transfer the dough to the prepared dish, pressing it firmly into an even layer. - Make the Chocolate Ganache
In a bowl, combine the chocolate chips, maple syrup, and vanilla extract. Set aside. Open the can of coconut cream, scoop all the contents (both the thick cream and the clear liquid underneath) into a bowl, and microwave for 1 minute 45 seconds. Whisk together to combine. Pour 2/3 cup of the coconut cream over the chocolate chip mixture, then let it sit for 1-2 minutes before whisking until smooth. If the chocolate chips don’t fully melt, microwave the mixture for another 15-30 seconds and whisk again. - Assemble the Brownies
Pour the chocolate ganache over the brownie layer, spreading it evenly across the surface. Tap the dish against the countertop to help smooth out the ganache. Sprinkle the rainbow candy-coated chips on top. - Chill and Serve
Chill the brownies in the refrigerator for 4 hours (or until the ganache sets). Once set, gently lift the brownies out of the dish using the parchment paper and slice them into 16 squares. Enjoy!
Servings and Timing
- Servings: 16 brownies
- Prep time: 30 minutes
- Total time: 30 minutes (plus chilling time)
Variations
- Nut-Free Version: Substitute the walnuts with sunflower seeds or pumpkin seeds to make it nut-free.
- Different Toppings: Swap out the rainbow candy-coated chocolate chips for mini vegan chocolate chips, shredded coconut, or chopped nuts for a variation in texture and flavor.
- Sweetener Swap: Instead of maple syrup, you can use agave nectar or any other liquid sweetener you prefer.
Storage/Reheating
- Storage: Keep these brownies in an airtight container in the fridge for up to 1 week.
- Freezing: These brownies freeze well! Just wrap them individually and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
FAQs
1. Can I use other dates instead of medjool dates?
Medjool dates are ideal for this recipe because of their softness and stickiness. If using other types, consider soaking them in hot water for 10 minutes to soften before using.
2. Do the brownies need to be baked?
No, these are no-bake brownies! The only time needed is for chilling the brownies in the fridge to set the ganache.
3. Can I use a different nut besides walnuts?
Yes, you can use any nut of your choice, such as almonds, pecans, or cashews. Just be sure to adjust the amount based on the nut’s size and texture.
4. How can I make the ganache thicker?
If you want a thicker ganache, add less coconut cream. You can also let the ganache set a little longer in the fridge before pouring it over the brownies.
5. Are these brownies gluten-free?
Yes, these brownies are gluten-free, as they’re made with almond flour and do not contain any wheat-based flour.
6. How do I know when the ganache is fully melted?
The ganache is ready when the chocolate chips are fully smooth and have blended with the coconut cream. If there are any lumps, microwave the mixture for 15-30 seconds and stir again.
7. Can I make these brownies ahead of time?
Yes, you can prepare the brownies in advance and keep them in the fridge until you’re ready to serve. They can also be frozen for later use.
8. Can I use a different sweetener in the ganache?
Yes, you can substitute maple syrup with any other liquid sweetener like agave nectar or brown rice syrup, depending on your preference.
9. What is coconut cream, and can I substitute it?
Coconut cream is the thick, fatty part of canned coconut milk. If you can’t find coconut cream, you can use full-fat coconut milk, but you may need to reduce the liquid by simmering it.
10. Can I skip the rainbow candy-coated chocolate chips?
Of course! The candy-coated chocolate chips are for decoration and extra sweetness. You can skip them or substitute them with your favorite topping like vegan chocolate chips or chopped nuts.
Conclusion
These No-Bake Vegan Cosmic Brownies are a fantastic dessert for anyone craving a healthier version of the classic Little Debbie treat. With a rich, fudgy brownie base, smooth chocolate ganache, and vibrant toppings, they’re an indulgent yet easy-to-make treat that’s perfect for vegan diets, potlucks, or just satisfying a sweet tooth. Quick, fun, and delicious, these brownies are sure to become a favorite in your recipe repertoire!
No-Bake Vegan Cosmic Brownies
These No-Bake Vegan Cosmic Brownies are a healthier, homemade version of the classic Little Debbie treat! Made with wholesome ingredients, they’re fudgy, chewy, and topped with rich chocolate ganache and colorful candy-coated chocolate chips.
- Prep Time: 30 minutes
- Cook Time: undefined
- Total Time: 30 minutes (plus chilling time)
- Yield: 16 brownies
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan, Gluten-Free
Ingredients
Brownie Layer:
2 cups medjool dates, tightly packed
1 1/2 cups almond flour
1 cup raw walnuts
1/2 cup cocoa powder (or cacao powder)
1 tsp vanilla extract
1/4 tsp salt
Chocolate Ganache:
1 1/2 cups chocolate chips
2/3 cup canned coconut cream
1 tbsp maple syrup
1 tsp vanilla extract
1/4 cup rainbow candy-coated chips
Instructions
- Prepare the Pan: Line a 9×9 square dish with parchment paper, leaving extra paper hanging over the edges for easy removal later.
- Make the Brownie Layer: In a food processor, blend almond flour, walnuts, cocoa powder, vanilla extract, and salt until walnuts resemble flour. Add dates and blend until a sticky dough forms. Press dough into the prepared dish.
- Make the Chocolate Ganache: Combine chocolate chips, maple syrup, and vanilla extract in a bowl. Microwave coconut cream for 1 minute 45 seconds and whisk with the chocolate chip mixture until smooth. If necessary, microwave for 15-30 seconds more and whisk again.
- Assemble the Brownies: Pour ganache over brownie layer and spread evenly. Tap dish on the counter to smooth ganache. Sprinkle rainbow candy-coated chips on top.
- Chill and Serve: Refrigerate brownies for 4 hours (or until ganache sets). Lift brownies out using parchment paper and slice into 16 squares.
Notes
Substitute walnuts with sunflower seeds or pumpkin seeds for a nut-free version.
Use mini vegan chocolate chips, shredded coconut, or chopped nuts as alternate toppings.
For a sweeter ganache, use agave nectar instead of maple syrup.
Ensure medjool dates are soft; soak other dates in hot water for 10 minutes if needed.
If the ganache is too thin, refrigerate it a bit longer to thicken it up before pouring over the brownies.
Nutrition
- Serving Size: 1 brownie
- Calories: 200
- Sugar: 20g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
