Mash one ripe avocado in a medium bowl, then transfer to a food processor with a pinch of sea salt. Pulse until smooth.

In a microwave-safe bowl, heat dark chocolate chips for 30 seconds. Stir and heat an additional 20-30 seconds until fully melted.

Combine melted chocolate with avocado in the food processor and pulse until velvety smooth, about 1 minute.

Transfer the mixture to a clean bowl, cover with plastic wrap, and refrigerate for at least 30 minutes.

Once chilled, portion the mixture and roll it into 1-inch balls using your hands.

Roll each truffle in unsweetened cocoa powder until coated, or sprinkle with coarse sea salt for added flavor.

Store truffles in an airtight container. Refrigerate for up to 7 days or freeze for up to 3 months before serving.