Add avocado, agave nectar and coconut oil into a food processor and pulse to obtain a smooth mash. Transfer into a plastic container, cover and freeze overnight.
In a small sauce pan melt the coconut oil, add the raw cacao and agave nectar and mix to obtain a creamy chocolate sauce.
Set aside and let cool.
Scoop little balls of avocado fudge and roll them into the chocolate – it will freeze instantly.