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Chanty

No Bake Cosmic Brownies

Gluten free, vegan, no refined sugar no bake brownies
Print Recipe
Prep Time 10 minutes
Cook Time 0 minutes
refrigeration time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 brownies
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For the psyllium gel
  • 2 tbsp psyllium husks see substitutions below
  • 4 tbsp water
For the brownie batter
  • 12 pitted medjool dates
  • 1 1/4 cup walnuts
  • 12 cup protein powder vanilla or chocolate will work
  • 4 tbsp cocoa powder
  • 1 tsp vanilla bean powder or extract
  • 1 tbsp milk if needed for moisture
For the chocolate fudge frosting
  • 1/2 cup chocolate chips
  • 2 heaping tbsp almond butter or peanut butter
  • 1/3 cup soy milk or other milk of your choice
  • 2 tbsp sprinkles look for some that are free of dyes

Equipment

  • Food processor
  • 8x8 baking pan

Method
 

  1. 1. In a small bowl combine the psyllium husk with 4 tbsp of water. Let sit for 10 minutes to thicken and form a gel
    *if you don't have psyllium then just use 2 tbsp of milk to substitute
  2. 2. To a food processor add the 12 pitted dates and blend until a ball forms. Blend for 10 more seconds til the dates are really mashed up like a paste.
  3. 3. Add in the walnuts, cacao powder, protein powder, vanilla extract and psyllium gel and process til smooth. Add in 1 tbsp of milk if the batter is too dry.
    It should be slightly crumbly but hold together when you squeeze it.
  4. 4. Oil an 8x8 baking dish with 1 tbsp of oil. Press brownie batter into the pan using the back of a flat cup.
  5. 5. For the chocolate frosting- set up a double boiler to melt 1/2 cup of chocolate chips. Once melted add in 2 heaping tbsp of almond or peanut butter and stir. Slowly add in 1/3 cup of plant milk and stir. The frosting should be shiny and smooth, if it looks too dry keep whisking and stir in a touch more milk. Remove from heat.
  6. 6. Pour the frosting on top of the brownies and smooth out with the back of a spoon. Top with sprinkles. Refrigerate for at least 1 hour to firm up. Store in the fridge. Also tastes delicious warmed up in the microwave served with vanilla ice cream!