These Rainbow No Bake Brownies are the perfect vegan brownie recipe for getting your chocolate fix any night of the week.
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
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.
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.
Recipe FAQs
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.
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.
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Have you tried making this vegan brownie recipe? Leave me a comment below with your thoughts!
Vegan Brownie Recipe | No Bake and Gluten Free!
Ingredients
- 3 cups soft dates pitted and diced
- 1 cup almond flour
- 3/4 cup unsweetened cocoa powder
- 2 tbsp melted coconut oil
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1/4 cup rainbow sprinkles
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
Nutrition
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.
Emily says
Hi! I didn’t have any full fat coconut milk for the ganache. Instead i melted 1 cup chocolate chips in 1/4 cup warmed almond milk, and whipped that up with a few spoonfuls of powdered sugar — it totally worked! Thanks for the yummy recipe!