The Delicious Crescent

1 Chop the pitted Medjool dates and process into a paste in a food processor.
2 Melt the semi sweet chocolate in a double boiler or a small bowl set over a pot of steaming water. Stir gently as needed. Do not over heat. If using a temperature guide, suggested temperature is 90 to 93 degrees F.
3 Add the melted chocolate, avocado, cocoa powder, orange rind, pinch of salt.
4 Process it to a smooth paste in the food processor.
5 Spread the truffle mixture over a plate and leave it in the refrigerator overnight.
6 Using a teaspoon or a melon baller scoop out 2 teaspoons of the mixture and shape into smooth truffle balls and place it in a plate.
7 Roll the truffles in the toasted chopped nuts or coconut and place in a parchment lined container.
8 If you prefer to coat the truffles with chocolate, then melt the bittersweet chocolate in a double boiler as mentioned above.
9 Dip a metal measuring tablespoon or an ice cream scoop and turn it over to drain the excess chocolate. Place a truffle ball in the scoop and gently roll to coat with chocolate using a fork or a small spoon as a guide.
10 Then roll the chocolate coated truffles carefully in the nuts or coconut. Place the truffles in a  parchment lined container. Allow the coating to firm up for about an hour.
11 Store in an airtight container in the refrigerator and enjoy the Luscious Date Avocado Chocolate Truffles.