Melt the chocolate and coconut butter over a low heat in a small saucepan. Once melted, stir in the vanilla extract and cocoa powder until combined into the liquid.

Peel the avocado and remove the stone. Mash the avocado to a smooth consistency in a bowl.

Pour the melted chocolate mixture over the avocado, add the cranberries and mix together thoroughly.

Place the bowl in the fridge for approximately one hour until the mixture has slightly hardened.

Using a spoon, divide the mixture into 10 balls, roll each ball in the palm of your hands (will be messy – so ideal for children to do!), then roll the balls in the desiccated coconut.

Store the chocolate cranberry truffles in the fridge in an air tight container.