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.
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.
Serving: 1 brownie, Calories: 219kcal, Carbohydrates: 35g, Protein: 6g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 81mg, Potassium: 329mg, Fiber: 4g, Sugar: 26g, Vitamin A: 56IU, Vitamin C: 0.4mg, Calcium: 45mg, Iron: 2mg
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