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Healthy Recipes, Nutrition Myth Busting, Healthy Eating Tips

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Vegan Brownie Recipe | No Bake and Gluten Free!

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Medically reviewed by Abbey Sharp, Registered Dietitian (RD), BASc.

 These Rainbow No Bake Brownies are the perfect vegan brownie recipe for getting your chocolate fix any night of the week.

A finished vegan brownie recipe on a wooden cutting board.

Weren’t the 90’s the best time for treats? From Dunkaroos to Gushers to Twinkies – there was always something fun to look forward to in my 90’s retro lunch box.

So I’ve decided to bring back a little taste of the 90’s with this vegan brownie recipe, full of nostalgic rainbow sprinkles 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.

This vegan brownie recipe is also perfect for celebrations, and considering my birthday is coming up real soon, I thought why not celebrate with a bit of nostalgia? This recipe is not only easy as pie and made with nutrient-dense ingredients, but it can satisfy the sweet tooth of all of my vegan and gluten free friends.

Key Ingredients

Birds eye view of portioned ingredients for this vegan brownie recipe, including as rainbow sprinkles, coconut milk, coconut oil, cocoa powder, almond flour, salt, vanilla extract, and dark chocolate.

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

Three side by side images showing how to make the recipe including pureeing the dates and making the brownie base with almond flour, cocoa powder, coconut oil, salt, and vanilla.

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.

Three side by side images showing how to make recipe including adding in the sprinkles to the brownie mixture, pressing brownie mixture into a pan, and heading up coconut milk in a sauce pot.

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.

Three side by side images showing how to melt the chocolate with the coconut milk, pouring over top of the brownie base, and add sprinkles.

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.

Expert Tips

To make the base in this vegan brownie recipe, 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 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.

Hand holding up a no bake brownie square with rainbow sprinkles.

Recipe FAQs

How can I store these brownies?

You can store these 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. 

Can I freeze these brownies?

Yes! This vegan brownie 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 Recipes You Might Like

Have you tried making this vegan brownie recipe? Leave me a comment below with your thoughts!

These Rainbow No Bake Brownies are perfect Vegan and Gluten Free Desserts for getting your chocolate fix any night of the week.

Vegan Brownie Recipe | No Bake and Gluten Free!

These Rainbow No Bake Brownies are the perfect vegan brownie recipe for getting your chocolate fix any night of the week.
4.72 from 14 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegan
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 16 bars
Calories: 265kcal
Author: Abbey Sharp

Ingredients

Ganache:

  • 1 1/2 cups dairy free dark chocolate finely chopped
  • 1/2 cup + 1/3 cup full-fat coconut milk can shaken
  • Rainbow Sprinkles

Instructions

  • 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!

Video

Notes

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.

Nutrition

Calories: 265kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 1mg | Sodium: 78mg | Potassium: 375mg | Fiber: 6g | Sugar: 24g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 3.3mg
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About Abbey Sharp

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.

Abbey Sharp smiling.

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Reader Interactions

29 Comments

  1. Valentina says

    These brownies are incredible !! I have made this recipe so many times and they are delicious thank you for sharing this recipe.
    I ran out of almond flour and was wondering if coconut flour would work as a substitute ?

    reply to this comment

  3. Laura says

    5 stars
    These were delicious! The non-vegan, non-allergy group has no idea and thought they were just the most moist, yummy fudgy brownies ever!! Thanks for sharing this!!

    reply to this comment
4.72 from 14 votes (8 ratings without comment)

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