Melt dark chocolate and coconut oil in a microwave-safe dish and microwave in 30 second increments,, stirring to ensure that the chocolate does not burn.

Add sweetener and cocoa powder to the melted chocolate and stir until fully-incorporated.

In a separate small bowl, mash the avocado until a guacamole-like consistency is achieved.

You do not want any clumps remaining.

Add mashed avocado to the chocolate mixture and stir until you can no longer see any green from the avocado.

Place mixture in the refrigerator for 15-30 minutes, or until you achieve a truffle-like consistency.

Take mixture out of refrigerator and form into balls.

This batter should make approximately 8-10 1" truffles.

Roll balls in additional cocoa powder, if desired.

Return truffles to the refrigerator until ready to consume.

These store best in the refrigerator, they do become soft at room temperature.