Melt the dark chocolate in a double boiler and when it has melted stir in the milk chocolate.
Set aside to cool a little.
Peel and chop the avocado and pop into food processor.
Add the melted chocolate and all the spices and honey.
Toss in 2 tbsp of crushed walnuts (or almonds)
Whazz until smooth but still with little nutty bits.
Scoop out into a bowl, cover with clingfilm and chill for one hour to firm up.
Use a small melon baller to make balls and roll in your hands.
Whazz the freeze dried strawberries with the remaining walnuts and place on a saucer.
Roll each ball in the coating and place on a parchment lined tray.
You should get 20 truffles depending on size.
Chill until ready to eat.
Use within 3 days.