No-bake vegan cosmic brownies are a healthy Little Debbie copycat recipe! These homemade cosmic brownies are easy, dairy-free, gluten-free, and grain-free. The fudgy flourless brownies are topped with chocolate ganache icing and rainbow candy coated chocolate chips. They are moist, dense, chewy, and even better than the original Little Debbie dessert. Great for kids, parties, and pot lucks! #cosmicbrownies #littledebbie #brownies #veganbrownies #vegandesserts #vegandessert #nobakedessert
- 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
- Line a 9×9 square dish with parchment paper, leaving some paper hanging over the edges. This will prevent the brownies from sticking to the pan and let you easily remove them later.
- In a food processor, add the almond flour, walnuts, cocoa power, vanilla extract, and salt. Blend until the walnuts are crumbled into a flour-like consistency. Add the pitted medjool dates. Blend again, until a sticky dough forms. Transfer brownie dough to the square dish. Firmly press it across the bottom of the dish in an even layer.
- In a bowl, add chocolate chips, maple syrup, and vanilla extract. Set aside. Open the can of coconut cream. Scoop all of the contents into another bowl (both the thick cream and the clear liquid underneath). Microwave for 1 minute 45 seconds, then whisk together to combine. Pour 2/3 cup over the bowl of chocolate chips, maple syrup, and vanilla extract. Sit for 1-2 minutes, then whisk together until smooth. If the chocolate chips are not fully melted, microwave for 15-30 seconds and whisk together again.
- Pour chocolate ganache over the brownie layer. Spread evenly across the surface of the brownies. Tap the dish against the countertop if you need help smoothing it out. Sprinkle the rainbow candy coated chips on top.
- Chill cosmic brownies inside the refrigerator for 4 hours (or until the chocolate ganache sets).
- Gently lift the parchment paper out of the dish to remove the brownies. Slice into 16 squares. Enjoy!
- *Medjool dates: Soft and sticky medjool dates work best for this recipe. If your dates are dry and hard, I recommend soaking them in hot water first. To do this, simply add the dates to a bowl of very hot water for 10 minutes. After, drain the water and pat the dates dry.
- Coconut cream: The chocolate ganache icing is made with canned coconut cream, not coconut milk. This is needed for a thick, creamy consistency. You can typically find it alongside the noodles, curries, and rice at the grocery store.
- Rainbow chips: These are miniature candy coated chocolate chips. If you can’t find any, you can use rainbow sprinkles. However, the rainbow chips make a big difference and help create an authentic cosmic brownie taste/texture.
- How to store: Store the brownies inside a sealed container in the refrigerator. They will keep for up to 1 week. If saving longterm, store them inside the freezer for up to 3 months.
- Serving Size: 1 brownie
- Calories: 335
- Sugar: 24g
- Fat: 21g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g
Keywords: vegan cosmic brownies, homemade cosmic brownies, healthy cosmic brownies