Chop the Dark Chocolate (10 ounce) and melt in a double boiler or a bowl set over a pot of boiling water on the stove, stirring occasionally.
Meanwhile, remove the pit from the Avocado (2) and scoop the insides into a food processor. Process until smooth. Once the dark chocolate is melted, combine it with the prepared avocados.
Add Brown Sugar (4 tablespoon), Salt (2 pinch), Vanilla Extract (1/2 teaspoon) and Unsweetened Cocoa Powder (2 tablespoon). Stir until combined, then put in fridge for 40 minutes until chilled.
Cut a large square of parchment paper out, and pour remaining Unsweetened Cocoa Powder (3 tablespoon) onto it. Spoon a tablespoon sized clump of the chocolate mixture into your hands, and roll into a ball. Coat in the cocoa powder.
Repeat with rest of the batter, and then rechill. Enjoy!