Break the chocolate into small pieces and pop into a heatproof bowl. Set the bowl over a pan of barely simmering water and stir to melt. Once melted, stir in the agave syrup or sugar. Set aside to cool slightly.

Scoop the avocado flesh into a large mixing bowl, discarding the stone. Add the salt and mash it to a very fine pulp.

Add the avocado to the cooled melted chocolate with the vanilla and gently fold together. Pop the mixture in the fridge to set for 30 minutes, or until much more firm.

Meanwhile, put the coatings in shallow bowls.

Next, roll the chocolate mixture into balls. Scoop a small tablespoon into the palms of your hands and quickly roll it into a ball, then immediately roll in whichever coating you want. Continue until you have used up all the chocolate mixture.

Put the balls in an airtight container and chill for at least 30 minutes before serving. Store in the fridge and eat within two days.