Name: No-Bake Vegan Cosmic Brownies
Prep time: 15 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1 cup Medjool dates, pitted and soft (soaked if needed); 1 cup almond flour; ½ cup unsweetened cocoa powder; 2 tablespoons maple syrup; 2 tablespoons melted coconut oil; 1 teaspoon vanilla extract; ¾ cup dairy-free chocolate chips; ¼ cup full-fat coconut milk (canned); 2 tablespoons vegan rainbow sprinkles

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These No-Bake Vegan Cosmic Brownies are a dreamy treat that brings all the nostalgia of classic cosmic brownies—with a wholesome, plant-based twist. Made with simple ingredients and topped with that iconic rainbow sprinkle look, they’re rich, fudgy, and satisfying without needing any time in the oven.

Why You’ll Love This Recipe

I love how these brownies are a perfect mix of easy and indulgent. There’s no baking involved, which makes them super quick to put together. They’re entirely vegan and gluten-free if needed, and the ingredients are pantry staples I already have around. The texture is soft, chewy, and fudgy, just like the ones from childhood, but without all the processed stuff. And of course, the chocolate ganache and colorful sprinkles on top make them irresistibly fun.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Medjool dates (pitted and soft)
Almond flour
Cocoa powder (unsweetened)
Maple syrup
Coconut oil
Vanilla extract
Dairy-free chocolate chips
Full-fat coconut milk (canned)
Vegan rainbow sprinkles

Directions

I start by soaking the Medjool dates in warm water if they’re not soft. Then I drain them and blend them in a food processor until they form a sticky paste.
I add the almond flour, cocoa powder, maple syrup, melted coconut oil, and vanilla extract to the food processor. I pulse until the mixture becomes a thick, brownie-like dough.
I line an 8×8-inch baking dish with parchment paper and press the brownie dough evenly into the bottom of the pan.
For the ganache, I heat the coconut milk until it’s steaming but not boiling. I pour it over the dairy-free chocolate chips in a bowl and let it sit for a minute. Then I stir until smooth and glossy.
I spread the ganache over the brownie base and smooth it out with a spatula.
I sprinkle vegan rainbow sprinkles generously over the top while the ganache is still soft.
I refrigerate the brownies for at least 2 hours, or until firm.
Once set, I slice them into squares and serve!

Servings and timing

This recipe makes about 12 brownies. It takes roughly 15 minutes to prep and about 2 hours to chill in the fridge until they’re ready to slice and serve.

Variations

If I want a nut-free version, I swap the almond flour for oat flour. I’ve also tried adding a pinch of sea salt to the ganache to bring out more of the chocolate flavor. For a richer texture, sometimes I mix in a spoonful of peanut butter or almond butter into the brownie base. And when I’m feeling festive, I change up the sprinkles to match the season or celebration.

storage/reheating

I store these brownies in an airtight container in the refrigerator for up to a week. For longer storage, I freeze them and just thaw a piece at a time when I’m craving a treat. There’s no need to reheat them—they’re best enjoyed chilled or at room temperature.

FAQs

What can I use instead of Medjool dates?

If I don’t have Medjool dates, I use other soft dates like Deglet Noor, but I make sure to soak them a little longer to get that same sticky consistency.

Can I use another flour instead of almond flour?

Yes, I can use oat flour or even finely ground sunflower seed meal for a nut-free option. The texture may change slightly, but it still holds together well.

How do I keep the brownies from being too sticky?

If the brownie mixture is too sticky to press into the pan, I chill it for a few minutes or lightly oil my hands before pressing it in.

Are these brownies gluten-free?

Yes, as long as I use certified gluten-free ingredients like almond flour and gluten-free oats (if using oat flour), these brownies are completely gluten-free.

Can I double the recipe?

Absolutely. I double the ingredients and use a 9×13-inch pan. The chilling time may be a little longer, but the results are just as delicious.

Conclusion

These No-Bake Vegan Cosmic Brownies are everything I want in a quick, satisfying dessert—rich, chocolatey, nostalgic, and made without turning on the oven. Whether I’m making them for myself, sharing with friends, or sneaking a square after dinner, they always hit the spot.

No-Bake Vegan Cosmic Brownies

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No-Bake Vegan Cosmic Brownies are rich, fudgy treats that combine nostalgic childhood flavor with a wholesome, plant-based twist. Topped with chocolate ganache and rainbow sprinkles, these easy brownies are fun, indulgent, and made entirely without an oven.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 2 hours 15 minutes (including chill time)
Yield: 12 brownies
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegan

Ingredients

1 cup Medjool dates, pitted and soft (soaked if needed)
1 cup almond flour
½ cup unsweetened cocoa powder
2 tablespoons maple syrup
2 tablespoons melted coconut oil
1 teaspoon vanilla extract
¾ cup dairy-free chocolate chips
¼ cup full-fat coconut milk (canned)
2 tablespoons vegan rainbow sprinkles

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Instructions

Soak Medjool dates in warm water if not soft. Drain and blend in a food processor into a sticky paste.
Add almond flour, cocoa powder, maple syrup, melted coconut oil, and vanilla to the food processor. Pulse until a thick dough forms.
Line an 8×8-inch pan with parchment paper and press the dough evenly into the bottom.
For ganache: Heat coconut milk until steaming, pour over chocolate chips, and let sit 1 minute. Stir until smooth.
Spread ganache over the brownie base and smooth with a spatula.
Sprinkle rainbow sprinkles on top while ganache is still soft.
Chill in the fridge for at least 2 hours until firm.
Slice into 12 squares and serve chilled or at room temperature.