No-Bake Protein Cosmic Brownies
These No-Bake Protein Cosmic Brownies are a wholesome twist on the nostalgic treat you know and love. A soft, fudgy brownie base is topped with smooth, rich chocolate ganache and colorful candy-coated chocolate chips for that signature rainbow crunch. They’re completely vegan and gluten-free while packing 12 grams of protein per brownie!
PREP TIME
15 minutes
COOK TIME
—
INGREDIENTS
12
Serves: 8
Ingredients
Brownie Base
- 0.75 cup0.75 cup0.75 cup Almond Butter, can substitute cashew or sunflower seed butter (peanut butter not recommended)
- 0.5 cup0.5 cup0.5 cup Chocolate Protein Powder
- 0.25 cup0.25 cup0.25 cup Cocoa Powder, or cacao powder
- 0.25 cup0.25 cup0.25 cup Pure Maple Syrup
- 2 Tbsp2 Tbsp2 Tbsp Almond Milk, or other dairy-free milk
- 1 tsp1 tsp1 tsp Vanilla Extract
- 0.5 tsp0.5 tsp0.5 tsp Salt
Chocolate Ganache
- 4 oz4 oz4 oz Dark Chocolate Chips, or semisweet; can also use chopped chocolate bars (dairy-free if needed)
- 0.5 cup0.5 cup0.5 cup Coconut Milk, full-fat canned
- 2 Tbsp2 Tbsp2 Tbsp Rainbow Candy Coated Chocolate Chips
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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
- Line an 8½×4½-inch loaf pan or small square/rectangular baking dish with parchment paper, leaving some overhang on the sides for easy removal later.
- In a large bowl, combine the almond butter, protein powder, cocoa powder, maple syrup, dairy-free milk, vanilla, and salt. Mix until well combined. The mixture will be very thick. If it’s too stiff to mix, add 1–2 tablespoons more milk.
- Press the brownie mixture firmly and evenly into the bottom of the prepared pan.
- Place the chocolate chips or chopped chocolate in a medium heat-proof bowl and set aside.
- Shake the can of coconut milk vigorously to evenly distribute the contents. Measure ½ cup of the coconut milk into a glass measuring cup or microwave-safe bowl, leaving the rest for another use. Microwave for 45–60 seconds, or until hot and steamy but not boiling. Alternatively, heat the coconut milk in a small saucepan over medium heat.
- Tip: Coconut cream naturally separates, so shaking the can should help reincorporate the cream with the liquid. However, depending on the brand, the coconut cream may still be thick and firm at the top of the can after shaking. If this happens, scoop the entire can into a large bowl and whisk until the cream is incorporated and most of the clumps are gone.
- Immediately pour the hot coconut milk over the chocolate. Let sit for 2–3 minutes, then whisk until smooth and the chocolate is completely melted.
- Pour the ganache over the brownie layer and spread into an even layer. Sprinkle the rainbow candy-coated chips on top. Cover and refrigerate for at least 2 hours, or until the ganache is set.
- Lift the brownies out of the pan using the parchment overhang. Slice into 8 squares and serve cold.
Notes
- Coconut milk: Use regular, full-fat canned coconut milk, typically found in the baking or international aisle. Use it at room temperature; there’s no need to chill the can as some recipes recommend, since you want the coconut cream and liquid to stay combined. I don’t recommend light coconut milk, as its lower fat content will make the ganache less rich and may prevent it from setting properly. Dairy-free heavy cream can be used instead if you want to keep it closer to a traditional ganache.
- Rainbow chips: I used these dye-free candy-coated chocolate chips. I highly recommend them for that classic cosmic brownie look and crunch, but rainbow sprinkles or vegan M&M-style candy can be used instead.
- Storage: Store the brownies in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Dairy Free Desserts Egg Free Gluten Free Grain Free Nightshade Free Other Shellfish Free Snacks Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 383 |
| Fat: | 28 g |
| Carbohydrates: | 27 g |
| Protein: | 18 g |
| Cholesterol: | 0 g |
| Sodium: | 265 mg |
| Fiber: | 8 g |
| Sugars: | 13 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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