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No-Bake Vegan Cosmic Brownies

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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.

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

  1. Prepare the Pan: Line a 9×9 square dish with parchment paper, leaving extra paper hanging over the edges for easy removal later.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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