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Powerproteinplates
Vegan Chocolate Avocado Brownies with Almond Flour
By Powerproteinplates Editorial TeamPublished Apr 19, 2026 | Updated Jul 22, 2026
American
40 mins
high-proteinveganeasy-recipessnack-ideasbalancedwhole-foodsenergy-boostbudget-friendlyhigh-fiber
These Vegan Chocolate Avocado Brownies combine plant-based protein and healthy fats from almond flour and ripe avocado, creating a fiber-rich, energy-boosting snack perfect for athletes and anyone following a vegan or whole-foods lifestyle.
Prep
15 min
Cook
25 min
Total
40 min
Servings
12
Difficulty
easy
Cuisine
American
Ingredients
Servings
12
- 2 ripe medium avocados, peeled and pitted
- 1 cup finely ground almond flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup coconut sugar or organic cane sugar
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/3 cup vegan dark chocolate chips (optional)
- 2 tablespoons ground flaxseeds mixed with 6 tablespoons water (flax egg)
Instructions
-
Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper or lightly grease it.
-
In a small bowl, combine ground flaxseeds and water. Stir and let sit for 5–7 minutes until thickened to create a flax egg.
-
In a large bowl, mash ripe avocados until smooth using a fork or hand mixer.
-
Add coconut sugar and vanilla extract to the mashed avocado. Mix well until fully combined.
-
Pour in the flax egg and unsweetened almond milk, stirring evenly.
-
In a separate bowl, whisk almond flour, cocoa powder, baking soda, and sea salt until thoroughly mixed.
-
Fold the dry ingredients gently into the wet mixture with a spatula until just combined. Avoid over-mixing.
-
If desired, fold in vegan dark chocolate chips evenly throughout the batter.
-
Pour the batter into the prepared pan and spread evenly using a spatula.
-
Bake for 22–25 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no raw batter.
-
Remove from oven and let brownies cool completely on a wire rack before slicing into 12 squares.
-
Store leftovers in an airtight container at room temperature up to 3 days or refrigerate for up to one week.
Tips
Protein Highlight
the main protein ingredients gives this vegan recipe its main protein focus, while supporting ingredients add texture, fiber, or slow-burning carbohydrates. Keep the protein portion clear on the plate instead of letting sauces, toppings, or starches become the bulk of the meal.
Goal Fit
This recipe fits meal prep, active-week eating, and balanced family meals because it combines familiar ingredients with a fitness-friendly structure. Use it when you want a practical option that can support recovery, satiety, or steady energy without turning the meal into a supplement-style dish.
Protein Density
To keep the protein density strong, measure calorie-dense extras and add more the main protein ingredients or a compatible high-protein side before increasing the starch or sauce. If you scale the recipe, preserve the ratio between the protein base and the vegetables, grains, or toppings.
Frequently Asked Questions
- Can I meal prep Vegan Chocolate Avocado Brownies with Almond Flour?
- Yes. Portion it into airtight containers and keep toppings, sauces, or crunchy finishes separate when that will protect the texture.
- How can I increase the protein?
- Add a little more the main protein ingredients or pair the recipe with a compatible high-protein side such as Greek yogurt, eggs, tofu, beans, or lean meat depending on the recipe style.
- Can I make it lighter?
- Use measured oil, lighter dairy or sauce options, and a larger vegetable portion while keeping the main protein amount steady.
- What should I watch when swapping ingredients?
- Keep moisture, salt, and cooking time in mind because high-protein swaps can dry out or firm up faster than the original ingredient.
Ingredient Replacements
- ripe medium avocados, peeled and pitted: Use the closest lean protein or high-protein base that fits the recipe format, and keep the portion similar so the texture and protein balance stay intact.
- finely ground almond flour: Swap with a similar cooked grain, vegetable, dairy item, or pantry ingredient when needed, adjusting liquid or cooking time if the replacement is wetter or drier.
- unsweetened cocoa powder: Use a related spice, herb, sauce, or aromatic if this ingredient is unavailable, then taste before adding extra salt or heat.
- Gluten-free option: Choose certified gluten-free grains, crumbs, sauces, and pantry items when cross-contact matters.
- Dairy-free option: Replace yogurt, cheese, kefir, or milk-based ingredients with unsweetened high-protein dairy-free alternatives when they fit the recipe.
- Calorie adjustment: Keep oils, sweeteners, nuts, cheese, and creamy sauces measured so the recipe stays aligned with a protein-forward plate.
Storage
Cool Vegan Chocolate Avocado Brownies with Almond Flour before storing, refrigerate in airtight containers for up to 4 days, keep crisp toppings or fresh garnishes separate when useful, freeze only if the main ingredients tolerate thawing well, and reheat gently with a splash of liquid or a short oven, skillet, microwave, or air-fryer warm-up that matches the recipe texture.
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