Finely chop the chocolate into small pieces. Transfer to a microwave-safe bowl, add the coconut cream. Microwave on high for 30 seconds. Then take the bowl out and give it a stir. Place the bowl back in the microwave and repeat the process of cooking for 30 seconds, stopping, stirring and returning to the microwave until the chocolate has melted. Stir in almond butter and set aside.
Preheat oven to 180 celsius. Line an 8" or 9" square baking pan with parchment paper.
In a large mixing bowl, cream the avocado, almond butter, coconut sugar, yogurt, cocoa until smooth. Whisk in the flour, baking soda, coffee powder and salt. Then add the water, vanilla and continue whisking until the batter is smooth. Pour into prepared pan. Tap gently against the counter to release any air bubbles.
Bake for 30-35 minutes or until the toothpick comes out clean. Set the brownies on a cooling rack and cool completely in the pan. Spread frosting over brownies. Use the parchment paper to lift the brownies out of the pan. Cut into bars and serve. Enjoy!