No Bake Protein Cosmic Brownies (Edit recipe)

These rich and fudgy cosmic brownies are a healthier twist on a nostalgic treat. They're vegan, gluten free, high protein, easy to make, and require no baking! They have that dense and chewy brownie base you know and love, and are topped with a creamy chocolate ganache and naturally colored candy coated rainbow chips. A no protein powder option is included. These cosmic brownies are out of this world delicious!

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	342
Fat:	27 g
Carbohydrates:	21 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	220 mg
Fiber:	5 g
Sugars:	11 g
Calculated per serving.

by Chloe Martin

Serves: 8

Ingredients

Brownies

1 cup Almond Butter, substitute with peanut butter or cashew butter
0.5 cup Chocolate Protein Powder, I used EarthChimp vegan protein (see notes for substitution)
0.25 cup Cocoa Powder
0.25 cup Soy Milk, or any non-dairy milk
0.25 cup Pure Maple Syrup
1 tsp Vanilla Extract
0.5 tsp Salt

Chocolate Ganache

0.5 cup Dark Chocolate Chips, I used dairy-free
0.5 cup Coconut Cream, from the top of a can of full fat coconut milk, refrigerated overnight (see notes)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add all brownie ingredients to a large mixing bowl. Stir until completely combined and a thick dough-like consistency is formed.
Line a loaf pan or square baking dish with parchment paper. Press brownie mixture firmly into the bottom of the pan.
Add chocolate chips to a small bowl. Microwave for 30 second intervals, stirring in between, until melted. Add in coconut cream and stir until completely smooth. Pour and spread over the brownie base. Top with rainbow candy coated chocolate chips. Cover with plastic wrap and place in the fridge for 2 hours or in the freezer for 1 hour, until firm. Cut into bars and enjoy! Store in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months- let thaw before eating.

Notes

If not using protein powder, substitute with 1/2 cup almond flour and add an extra 1/4 cup cocoa powder and an extra 2 tbsp maple syrup. The brownies will still be high in protein! Make sure to refrigerate your can of full fat coconut milk overnight before making the recipe. This way, the coconut cream will separate from the coconut water, resulting in a thicker, more decadent consistency of ganache. Scoop the cream off the top, without shaking or tipping the can. You can also use a can of coconut cream, which has more cream and less water, at room temperature. THESE are the cosmic sprinkles I used!