Dairy-free Dark Chocolate Style Raspberry Avocado Truffles

Melt the chocolate in the microwave or in a double boiler, until completely smooth.

Mash the avocado with a fork until no lumps are visible, then stir it into the melted chocolate mixture is just about completely smooth with no clumps.

Combine mashed avocado with chocolate until completely smooth. Work out any remaining small clumps.

Place in the fridge to set for 20-40 minutes, or until slightly firm to the touch. Mixture shouldn't be sticky on the hands if fully set.

Crush the raspberries by hand or with a mortar and pestle. Roll into truffle balls and then into the crushed raspberries.

Can be eaten immediately or refrigerated for 1 day in an airtight container. They can also be frozen.