In a food processor, pulse to combine black beans, avocado, cocoa powder and vanilla extract until mostly smooth.
Melt chocolate chips with coconut oil in a microwave-safe bowl in 30 second intervals until smooth, stirring gently in between.
Add melted chocolate to the food processor and continue to pulse until combined.
Transfer this batter to a bowl, cover and place in the freezer for about 10 minutes or until the batter firms up a bit to handle (ie: until you can roll into truffles).
Roll about 1-2 tablespoons of batter into 1-inch balls and place on a parchment paper-lined baking sheet. Repeat until all batter is used. Place this baking sheet in the freezer or refrigerator while you melt chocolate for coating.
Melt chocolate chips and coconut oil for the coating in a microwave safe bowl in 30 second intervals until smooth.
Dip each ball into the chocolate and place back on the baking sheet. Sprinkle with sea salt and other desired toppings (ie: shredded coconut, nonpareils, etc.). Repeat until all balls are coated in chocolate. Return the tray to the freezer until the chocolate hardens, about 5 minutes. Enjoy!
Notes
Note: Truffles are best stored in the refrigerator or freezer.