Melt the dark chocolate and set aside.

In a food processor, combine avocado, melted chocolate, honey, and vanilla. Blend until smooth and creamy.

Line a small glass container or loaf pan with parchment paper. Pour in the mixture and flatten with a spatula.

Cover and freeze for 3 hours, or until firm enough to cut.

Cut into bite-sized pieces and roll in cocoa powder until fully coated.

Store in the fridge for up to 1–2 weeks.