Step 1

Line a 9×9 square dish with parchment paper, leaving some paper hanging over the edges. This will prevent the brownies from sticking to the pan and let you easily remove them later.

Step 2

In a food processor, add the almond flour, walnuts, cocoa power, vanilla extract, and salt. Blend until the walnuts are crumbled into a flour-like consistency. Add the pitted medjool dates. Blend again, until a sticky dough forms. Transfer brownie dough to the square dish. Firmly press it across the bottom of the dish in an even layer.

Step 3

In a bowl, add chocolate chips, maple syrup, and vanilla extract. Set aside. Open the can of coconut cream. Scoop all of the contents into another bowl (both the thick cream and the clear liquid underneath). Microwave for 1 minute 45 seconds, then whisk together to combine. Pour 2/3 cup over the bowl of chocolate chips, maple syrup, and vanilla extract. Sit for 1-2 minutes, then whisk together until smooth. If the chocolate chips are not fully melted, microwave for 15-30 seconds and whisk together again.

Step 4

Pour chocolate ganache over the brownie layer. Spread evenly across the surface of the brownies. Tap the dish against the countertop if you need help smoothing it out. Sprinkle the rainbow candy coated chips on top.

Step 5

Chill cosmic brownies inside the refrigerator for 4 hours (or until the chocolate ganache sets).

Step 6

Gently lift the parchment paper out of the dish to remove the brownies. Slice into 16 squares. Enjoy!