Place the chopped dark chocolate and cream in a heatproof bowl over a pot of simmering water. Once melted, remove from the heat and set aside to cool for 10 minutes.

Place the avocado flesh, melted chocolate, hazelnut spread, maple syrup, cocoa powder and salt in a food processor. Blitz until smooth then transfer to a flat shallow dish, such as a baking tin. Cover with plastic wrap and refrigerate for 2-3 hours until it has set. Have the plastic wrap sitting directly onto the truffle mixture to stop moisture forming on the surface.

With clean hands, roll into teaspoon sized balls. Place on a lined tray and refrigerate for 30 minutes.

Set yourself up with three bowls, one with chopped hazelnuts, one with chopped pistachios and the last with sifted cocoa powder.

Roll the truffles into one of the coatings then place in an airtight container in the refrigerator. Allow them to firm up for a few hours before eating.

Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz