These are truly addictive. The taste is so rich and dark – what’s not to love? These truffles can also be frozen and then just taken out when you want a little bite Prep time: 20 minutes, plus chilling time | Cooking time: 2 minutes MAKES 20 INGREDIENTS 1 ripe avocado 4 tbsp raw cacao 2 tbsp coconut honey or maple syrup Pinch of sea-salt flakes 2 tbsp coconut oil 80g good-quality vegan chocolate, broken into small pieces ½ tsp vanilla extract A couple of handfuls of hazelnuts, optional METHOD To make the truffles, peel and destone the avocado and add the flesh to a food processor or high-speed blender along with 3 tbsp of the raw cacao, the honey and the sea-salt flakes. Blitz until smooth and creamy. In a saucepan, and over a low heat, very gently melt the coconut oil and chocolate, then add this to the food processor. Add the vanilla extract then pulse to combine everything. Transfer the mix to a lidded container and then pop into the fridge for a couple of hours to firm up so that the truffles can be easily rolled. To shape the truffles, scoop out bite-sized pieces of the mixture and roll into balls. Roll the balls in the remaining cacao. Put in a container or on a plate covered in cling film and chill in the fridge where they will keep for up to a few days. As a variation, you can scoop out bite-sized pieces of the truffle mixture and roll into balls. Flatten a ball with your palm and insert a hazelnut into the centre. Fold the mixture around the nut, then roll to make a ball. Repeat with the remaining mixture and coat with chopped hazelnuts. Recipe from Rebel Recipes by Niki Webster (Bloomsbury, £26). Order your copy for £21.99 from books.telegraph.co.uk