To the puree, add the avocado, coconut cream and cacao powder and blend well, stopping and scraping down sides when needed.
Next, add in the sweeteners, nut butter and aminos or salt. Blend well.
Transfer mixture to a small bowl. Line a cookie sheet with parchment paper.
Use a small scoop or tablespoon to portion the filling into small dollops on the parchment paper.
Place cookie sheet in the freezer while you make the coating.
For the coating
Melt the coconut oil and cacao butter in a bowl in a warm oven or over boiling water. Whisk to melt evenly.
Add the liquid sweetener you're using along with the cacao powder and vanilla and whisk together until its shiny and smooth.
Assembly
Remove filling from the freezer when its firm to the touch.
You can dip the filling balls in the cacao coating, and place back on the parchment paper.
To garnish each truffle, sprinkle with a pinch of berry powder. This is optional.
Or you can drizzle the cacao coating over the filling, chill them to set the coating, turn them over and drizzle again to completely cover them in chocolate.
Chill until ready to serve.
Notes
Freeze dried berry powder can be found online at nuts.com or you can crush the freeze dried berries found in packages in the grocery store, usually located by the raisins.