No Bake Cosmic Brownies (Vegan, Gluten-Free, Small Batch)
These no bake cosmic brownies are fudgy, moist, rich, and much better than the classic! They’re made with wholesome ingredients, naturally sweetened with dates, vegan, gluten-free, and perfect for a better-for-you dessert.
If you love no bake desserts, try my No Bake Chocolate Brownies, No Bake Pistachio Brownies, and Cosmic Brownie Stuffed Dates next!
Quick Look: No Bake Cosmic Brownies
- Ready In: 30 minutes
- Servings: 4-6 servings
- Calories: ~219 per serving
- Key Ingredients: Medjool dates, peanut butter, cocoa powder, vegan chocolate chips
- Dietary Info: Vegan, dairy-free, gluten-free, refined sugar-free, oil-free, naturally sweetened
- Flavor/Texture: Fudgy, rich, moist, soft, chocolatey
These no bake cosmic brownies bring back all the nostalgia, but with a better-for-you twist. As a self-proclaimed cosmic brownie lover, I can confidently say that these are SO delicious.
Since my no-bake brownies went viral on social media, I knew I had to create a cosmic brownie version. If you made those, then you know they are FUDGY. These vegan cosmic brownies have that same moist texture and rich chocolate flavor, just with sprinkles!
Table of Contents
The brownie base is made with just 4 simple ingredients that gets topped with a 2-ingredient chocolate ganache. The grand finale? Cosmic brownie sprinkles. Very important!
Not only are these no bake cosmic brownies delicious, but they’re also secretly healthy. Sign me up!
Why You’ll Love This Recipe
- Made with 6 wholesome ingredients (plus sprinkles)
- Naturally sweetened with dates
- Ready in 30 minutes
- No baking required
- Small batch so you don’t accidentally eat the whole pan
- Moist, fudgy texture and rich flavor
- Healthy enough for every day, decadent enough for dessert
Ingredients Needed
You only need a few wholesome ingredients to make these no bake cosmic brownies.
- Medjool Dates: The base of these no bake brownies. They provide natural sweetness and a super fudgy texture, just like in my no bake vegan brownies and chocolate hazelnut thumbprint cookies.
- Peanut Butter: I typically make these with homemade peanut butter for that delicious chocolate-peanut butter flavor, but any all natural nut butter works.
- Cocoa Powder: The key to that rich chocolate flavor. Use a high quality cocoa powder for the best chocolate flavor.
- Vanilla Extract: Adds a depth of flavor.
- Vegan Chocolate Chips: To make the 2-ingredient chocolate ganache for topping the brownies, which is a favorite in my no-bake brownies and vegan muddy buddy cookies.
- Non-Dairy Milk: A splash of non-dairy milk creates that creamy texture for the chocolate ganache, no heavy cream needed.
- Rainbow Candy Coated Chips: What’s a cosmic brownie without those iconic rainbow chips? Note that we’re not using sprinkles, like in my cosmic brownie stuffed dates. Rainbow chips are different; they are candy-coated chocolate. It makes a difference!
Substitutions
- Peanut Butter: Swap for almond butter, cashew butter, or hazelnut butter.
- Nut-Free Option: Use sunflower seed butter or tahini. Both work great!
How to Make No Bake Cosmic Brownies (Step-by-Step)
- Step 1: Add the pitted medjool dates, peanut butter, cocoa powder, and vanilla extract to a food processor. Blend until a sticky dough forms.
- Step 2: Line a small square container with parchment paper. Press the brownie mixture evenly into the pan, packing it down firmly. Freeze for 10–15 minutes to set.
- Step 3: Add the vegan chocolate chips and non-dairy milk to a heat-safe bowl. Melt in the microwave in 30 second intervals, until melted. Spread the chocolate ganache evenly on top of the brownies.
- Step 4: Sprinkle the rainbow chips on top of the ganache. Refrigerate for 5–10 minutes, or until the ganache is set.
- Step 5: Use a knife to slice into squares as big or as small as you like.
- Step 6: Dig in and enjoy!
Megan’s Tips
- Use fresh medjool dates: Medjool dates are soft, large, naturally sweet, and caramel-like. Other date varieties tend to be smaller, less tender, and not as sweet. If your dates feel hard and dry, soak them in warm water for 10 minutes to rehydrate them. This makes blending easier and keeps the brownies ultra fudgy.
- Adjust the texture if needed: If your brownie dough feels too wet, add more cocoa powder one tablespoon at a time. If it feels too dry, add water one teaspoon at a time. We want a dough that’s fudgy, but still slightly crumbly. It should hold together when pressed between your fingers.
- Chill before slicing: After you spread the ganache on top, chill the brownies until the ganache sets for clean cuts.
FAQs
Yes! If you want extra thick brownies, just double the recipe and use the same size pan.
I doubt you’ll have leftovers… (ha) but if you do, store them in an airtight container in the fridge for 3-5 days, or freeze for up to 2 months.
These vegan cosmic brownies are a better-for-you dessert made with whole ingredients like dates, nut butter, and dark chocolate.
More No Bake Desserts You’ll Love
If you loved these no bake cosmic brownies, try these recipes next!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
No Bake Cosmic Brownies (Vegan, Gluten-Free, Small Batch)
Equipment
Ingredients
no bake brownies
- 1 cup medjool dates
- ⅓ cup peanut butter
- ¼ cup cocoa powder
- 1 teaspoon vanilla extract
Vegan Chocolate Ganache
- ⅓ cup vegan chocolate chips
- 2 tablespoons non-dairy milk
- 2 tablespoons rainbow candy coated chips, or sprinkles
Instructions
- Process the ingredients: Add pitted medjool dates, peanut butter, cocoa powder, and vanilla extract to a food processor. Blend until a sticky dough forms.
- Press into pan: Line a small square container with parchment paper for easy removal. Press the brownie mixture evenly into the pan, packing it down firmly. Freeze for 10–15 minutes to set.
- Make the ganache: Add the vegan chocolate chips and non-dairy milk to a heat-safe bowl. Melt in the microwave in 30 second intervals, until melted.
- Frost the brownies: Spread the chocolate ganache evenly on top of the brownies.
- Add sprinkles: Sprinkle the rainbow chips on top of the ganache. Refrigerate for 5–10 minutes, or until the ganache is set. Slice into squares as big or as small as you like. Enjoy!
Notes
- Use fresh medjool dates: Medjool dates are soft, large, naturally sweet, and caramel-like. Other date varieties tend to be smaller, less tender, and not as sweet. If your dates feel hard and dry, soak them in warm water for 10 minutes to rehydrate them. This makes blending easier and keeps the brownies ultra fudgy.
- Adjust the texture if needed: If your brownie dough feels too wet, add more cocoa powder one tablespoon at a time. If it feels too dry, add water one teaspoon at a time. We want a dough that’s fudgy, but still slightly crumbly. It should hold together when pressed between your fingers.
- Chill before slicing: After you spread the ganache on top, chill the brownies until the ganache sets for clean cuts.
- Substitutions: Swap the peanut butter for almond butter, cashew butter, or hazelnut butter. For a nut-free option, use sunflower seed butter or tahini.
- Storage: Since it’s a small batch recipe, I doubt you’ll have leftovers! But if you do, store any leftovers in an airtight container in the fridge for 3-5 days, or freeze for up to 2 months.
These are FUDGY! Insanely easy to make, and they’re made with better-for-you ingredients. They take me right back to my childhood!