Slice the avocado in half, remove peel and pit and scoop the avocado into your food processor. Process for about 30 seconds.
Melt the chocolate chips in the microwave in 30-second increments to avoid burning. Once melted, pour chocolate into the food processor with the avocado and process until smooth and creamy with little to no green colour visible. Add the cocoa powder and process again.
Add the maple syrup, vanilla extract and salt and process until well-combined and the mixture is smooth and creamy with no lumps or chunks.
Place the mixture in the refrigerator for a minimum of 60 minutes or overnight until it is firm enough to roll into balls.
Blend/process the coconut and sprinkles together (as mentioned above). Roll the chocolate mixture into 12 small balls. Coat truffles in the coconut/sprinkle mixture by rolling the chocolate balls into it.
Enjoy! And store in the refrigerator.