Salted Chocolate Avocado Truffles

In a small saucepan, heat 6.5 oz of LILY'S chocolate and coconut oil over low until melted. Set aside to cool.

In a food processor add avocado, maple syrup, cacao powder and melted chocolate. Process until completely smooth and creamy. Scrape down the sides with a spatula.

Transfer into a bowl and refrigerate for about 20-30 minutes until mixture has firmed up.

Using a spoon scoop out 1 tbsp of truffle mixture and roll into a round truffle with the balls of your hand. Repeat the process until no mixture is left.

Transfer truffles onto a lined baking sheet and freeze for about 10 minutes.

In the meantime prepare glaze by melting chocolate with coconut oil in a small saucepan over low heat. Set aside.

Once the truffles have hardened, take out of the freezer and dip into melted chocolate using two forks.

Transfer back onto the baking sheet and let sit for another 5-10 minutes.

Drizzle with additional chocolate and sprinkle with sea salt. Enjoy!

Store in an airtight container in the refrigerator for up to three days.