Melt the dark chocolate and set to one side to cool.

Scoop out the flesh of the avocado and place in a food processor. Blitz until it is nice and smooth, scraping down the sides as you go.

Add the cooled chocolate and honey/maple syrup and mix until everything is well combined. Pour out into a bowl and refrigerate for around 30-60 minutes (you should be able to handle the mixture and roll into balls).

Roll into around 12 balls. For half of them, flatten the balls and place a whole hazelnut in the centre. Roll it back into a ball so the hazelnut is covered. For the others, roll the balls in crushed/chopped hazelnuts until they have a nice, even covering.

Store in the fridge until ready to eat. Enjoy!