These Rainbow No Bake Brownies are the perfect vegan and gluten free desserts for getting your chocolate fix any night of the week.
Weren’t the 90s the best time for treats? From Dunkaroos to Gushers to Twinkies – there was always something fun to look forward to in my 90s retro lunch box.
So I’ve decided to bring back a little taste of the 90’s with these nostalgic rainbow no bake brownies that are reminiscent of the classic cosmic brownies we millennials know and love from our childhood.
Table of contents
Why This Recipe Works
I don’t know about you, but I truly believe that anything rainbow tastes better – rainbow ice cream, rainbow candy, rainbow cake, you name it! So I knew I couldn’t go wrong with these rainbow no bake brownies.
These brownies are also perfect for celebrations, and considering my bday is coming up real soon I thought why not celebrate with a bit of nostalgia?This recipe is not only easy as pie and healthy, but it can satisfy the sweet tooth of all of my vegan and gluten free friends.
Brownie Base – to make the brownie base, we combine dates for some natural sweetness, cocoa powder for chocolate flavour, as well as almond flour, coconut oil, vanilla, and a little salt.
Ganache – the simpler the better when it comes to the two ingredient ganache for these no bake brownies which includes a mixture of coconut milk and dark chocolate
How to Make This Recipe
Step 1: Add dates to food processor.
Step 2: Puree the dates until they reach a thick paste.
Step 3: Add in the almond flour, cocoa powder, coconut oil, salt, and vanilla. Process until well combined.
Step 4: Add rainbow sprinkles to brownie mixture.
Step 5: Line a 9″ square baking dish with parchment paper and press brownie mixture firmly into the bottom. Place in the fridge.
Step 6: Meanwhile, heat the coconut milk in a saucepan over medium high until boiling.
Step 7: Remove coconut milk from the heat and add the dark chocolate. Stir until the chocolate has melted.
Step 8: Remove the brownie base from the fridge and pour melted chocolate on top.
Step 9: Sprinkle liberally with sprinkles. Refrigerate for at least an hour to set.
To make the brownie base, it’s basically just a combination of sweet dates, almonds and cocoa powder. There’s no need to add extra sugar as they are naturally pretty sweet and rich. Plus the sprinkles will add their own little touch of sweetness.
The ganache in these is also super easy and requires only two ingredients – coconut milk and dark chocolate. We also want to set these in the fridge to harden, so there is no need to bake them through.
I recommend cutting these no bake brownies into small squares because a little bit goes a long way. Despite all those healthy ingredients, they’re remarkably rich and satisfying. You can also freeze them so that you have a little something-something to get you through any tough day.
You can store these no bake brownies in an air tight container in the fridge. They will keep for about 2 weeks.
They are also freezer friendly and you can freeze them to enjoy at later times. Wrap the brownies in parchment paper, and place them in a shallow container or ziplock bag.
Yes! This recipe is totally freezer friendly. Simply wrap them in parchment paper and place them in a container or freezer bag. To thaw, let sit at room temperature until soft enough to eat. They should keep in the freezer for about 6 months.
More No-Bake Recipes You May Also Like
- Peanut Butter Chocolate Protein Balls
- Gluten Free Vegan Protein Bars Three Ways
- Frozen Vegan Peanut Butter Pie
- Gluten Free No Bake Granola Bars with Peanut Butter and Apricot
- No Bake Vegan Peanut Butter Blondies
Now tell me, what do you insist on eating on your birthday?
BEST No Bake Brownies (Vegan, Gluten Free, Healthy)
- 1 1/2 cups dairy free dark chocolate finely chopped
- 1/2 cup + 1/3 cup full-fat coconut milk can shaken
- Rainbow Sprinkles
- In a food processor, puree the dates until they reach a thick paste. Add in the almond flour, cocoa powder, coconut oil, salt, and vanilla. Process until well combined then mix in the sprinkles.
- Line a 9″ square baking dish with parchment paper and press it firmly into the bottom. Place in the fridge.
- Meanwhile, heat the coconut milk in a saucepan over medium high until boiling. Remove from the heat and pour over the chocolate. Stir until the chocolate has melted.
- Remove the brownie base and pour chocolate all over the brownies. Sprinkle liberally with sprinkles. Refrigerate for at least an hour to set.
- Cut into 16 bars and enjoy!
Have you tried making my Rainbow No Bake Brownies? Leave me a comment below with your thoughts!
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.