In a large saucepan over low heat, melt butter; remove from heat; set aside.

In a food processor or blender, puree the avocado until a smooth consistency. You can add a little of the melted butter to help this process. Be sure that there are no chunks of avocado left.

Add the avocado puree, vanilla, cocoa, and powdered sugar into the saucepan with the melted butter. Mix until well combined. It helps to put in over low heat during this process. Place the mixture into the refrigerator until it hardens. I left mine overnight.

When the chocolate mixture has hardened, remove from the refrigerator. Line a sheet pan or cookie sheet with waxed paper or parchment. Use a cold metal teaspoon, melon baller, or mini-ice cream scoop, roll chocolate into small balls about ¾-inch diameter and arrange them on the sheet pan. Place pan into refrigerator until chocolate truffles are firm. About 2 – 3 hours.

Once the truffles have hardened, remove them from the refrigerator and roll in freeze-dried strawberries, nuts, powdered sugar, etc.