Why Make This Recipe
No-Bake Vegan Cosmic Brownies are a delightful treat that is both fun to make and delicious to eat. They are perfect for anyone looking to enjoy a dessert that is free from animal products. With their chewy texture, rich chocolate flavor, and colorful candy topping, these brownies are sure to please kids and adults alike. Plus, they require no baking, making them a quick and simple option for any occasion.
How to Make No-Bake Vegan Cosmic Brownies
Ingredients:
- 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
- 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
Directions:
- Line a 9×9 square dish with parchment paper, leaving some paper hanging over the edges. This will help prevent the brownies from sticking to the pan and make them easier to remove later.
- In a food processor, add 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 to the mixture. Blend again until a sticky dough forms.
- Transfer the brownie dough to the square dish. Firmly press it across the bottom of the dish in an even layer.
- In a bowl, combine chocolate chips, maple syrup, and vanilla extract. Set aside.
- Open the can of coconut cream and scoop all the contents into another bowl (both the thick cream and the clear liquid underneath). Microwave for 1 minute and 45 seconds, then whisk together to combine.
- Pour 2/3 cup of the coconut cream over the bowl of chocolate chips, maple syrup, and vanilla extract. Let it sit for 1-2 minutes, then whisk together until smooth. If the chocolate chips are not fully melted, microwave for an additional 15-30 seconds and whisk again.
- Pour the chocolate ganache over the brownie layer. Spread it evenly across the surface. You can tap the dish against the countertop to help smooth it out.
- Sprinkle the rainbow candy coated chips on top, making it festive and colorful.
- Chill the cosmic brownies in the refrigerator for 4 hours or until the chocolate ganache sets.
- Once set, gently lift the parchment paper out of the dish to remove the brownies. Slice into 16 squares and enjoy!
How to Serve No-Bake Vegan Cosmic Brownies
These brownies can be served as a sweet snack or dessert. They are great for birthday parties, potlucks, or as a fun treat after dinner. You can serve them as they are, or add a scoop of dairy-free ice cream on the side for an extra special dessert.
How to Store No-Bake Vegan Cosmic Brownies
Store the cosmic brownies in an airtight container in the refrigerator. They will stay fresh for about one week. If you want to keep them longer, consider freezing them. Just make sure to wrap them tightly in plastic wrap or foil before placing them in a freezer-safe container.
Tips to Make No-Bake Vegan Cosmic Brownies
- Make sure to use fresh medjool dates for the best flavor and texture.
- If you want to add a different flavor, you can use almond extract instead of vanilla.
- If you’re not a fan of walnuts, feel free to substitute them with another nut or seed, like pecans or pumpkin seeds.
Variation
You can customize these brownies by adding different toppings. Try using crushed nuts, shredded coconut, or even dried fruit. You can also replace the rainbow candy coated chips with vegan sprinkles to keep it festive!
FAQs
1. Can I use other sweeteners instead of maple syrup?
Yes, you can use agave syrup or date syrup as alternatives to maple syrup.
2. Are these brownies gluten-free?
Yes, these brownies are gluten-free as long as you ensure that all ingredients are certified gluten-free.
3. Can I make these without a food processor?
While a food processor makes it easier, you can also chop the walnuts and dates by hand and mix the ingredients in a bowl. Just keep in mind it may take a bit more effort!
No-Bake Vegan Cosmic Brownies
Ingredients
Method
- Line a 9×9 square dish with parchment paper, leaving some hanging over the edges.
- In a food processor, blend almond flour, walnuts, cocoa powder, vanilla extract, and salt until walnuts are crumbled into a flour-like consistency.
- Add pitted medjool dates and blend until a sticky dough forms.
- Transfer the brownie dough to the dish and firmly press it down into an even layer.
- In a bowl, combine chocolate chips, maple syrup, and vanilla extract. Set aside.
- Scoop contents of the coconut cream can into another bowl and microwave for 1 minute and 45 seconds, then whisk to combine.
- Pour 2/3 cup of coconut cream over the chocolate chip mixture, let sit for 1-2 minutes, then whisk until smooth. If chips aren't fully melted, microwave for an additional 15-30 seconds and whisk again.
- Pour the ganache over the brownie layer and spread evenly. Tap the dish against the countertop to smooth it out.
- Sprinkle rainbow candy coated chips on top.
- Chill in the refrigerator for 4 hours, or until ganache sets.
- Lift out the brownies using the parchment paper and slice into 16 squares.
