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  • Author: Jen
  • Total Time: 50 minutes
  • Yield: 6 servings 1x


The easiest chocolate vegan brownies you’ll ever make. All you need is a blender and an oven to make all of your vegan chocolate brownie dreams come true. Oil free | Refined sugar free | Gluten free



Ingredients For Brownies: 

  • 1 cup of oat flour
  • 1/2 cup of almond meal
  • 7 soft dates, pitted
  • 1 pinch of salt
  • 3 ripe bananas, peeled
  • 1/4 cup of cocoa powder (I used cacao and it worked really well)
  • 1 tablespoon of plant based milk (I used oat milk)

Ingredients For Chocolate Avocado Frosting:

  • 3 avocados, peeled and pitted (I only used two avocados and was able to get more than enough frosting)
  • 1 ripe banana, peeled
  • 2 tablespoons of plant based milk ( I used oat milk)
  • 2 tablespoons cocoa powder (I used cacao powder)
  • 2 tablespoons maple syrup (I used agave)

Optional ingredients for toppings:

  • 1 tablespoon cocoa nibs

I also used chopped walnuts, and dried edible flowers because of Valentine’s Day


  1. Preheat oven to 320F/160C and line a 7 x 10 inch loaf pan with parchment paper. I didn’t have a 7 x 10, so I used an 8×8 glass dish instead.
  2. Add the oat flour and almond meal to your blender. Pulse until fine. (I made my own oat flour and almond meal by placing oats in a food processor and processing until fine. I did the same with almonds. Then I transferred both to the blender and pulsed a bit more.) Then, go ahead and add the dates, salt, bananas, cocoa powder and plant based milk and blend until smooth and creamy. I had t scrape down the sides of my blender a few times before it all finally blended well.
  3. Transfer batter to the baking dish and spread it out.
  4. Bake for about 25 minutes and let it cool completely before putting avocado frosting on top. This step is important because if the brownies are still hot, the frosting won’t set well. Bianca recommends to let the brownies cool for 2 to 3 hours.
  5. For The Chocolate Avocado Frosting: Add all of the ingredients to a blender and blend until completely smooth. You might have to scrape the sides of the blender a few times here as well.
  6. Once brownies are completely cooled down – pour the avocado chocolate frosting on top and add any desired toppings such as cacao nibs, or chopped walnuts. Cut into brownies squares.
  7. You can eat immediately or you can let them sit in the fridge for a few hours or overnight. Tip – the brownies taste even better the next day, so make them in advance if you can.
  8. The brownies can be stored in the fridge for 3 to 4 days.


  • This recipe is from ‘The Veginner’s Cookbook’ – I have shared the exact recipe from the book but I have added notes on where I made some changes to the recipe.

Copyright 2018 by Bianca Haun and Sascha Naderer

  • Prep Time: 20
  • Cook Time: 30
  • Category: Brownies
  • Method: Baking
  • Cuisine: Vegan Desserts
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