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Puree the avocado in a food processor or blender until smooth.
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In a separate bowl melt the chopped dark chocolate. Be careful not to burn the chocolate, you can stir it every 20 seconds.
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When chocolate is completely melted, stir in the coconut sugar and vanilla. Whisk until dissolved/combined.
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Pour chocolate mixture into food processor with pureed avocado and pulse again to combine.
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Put in the fridge for about 20-30 minutes to cool and set aside small bowl of cocoa powder.
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Once truffles have cooled, roll the truffles into small balls. Lightly dust in cocoa powder.
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Keep the truffles in the refrigerator for up to one week.