Preheat oven to 325°F (163°C).

In a large bowl, use an electric hand mixer to beat the 8 ounces light cream cheese, 1/2 cup mashed avocado (115 g), and 1/3 cup organic raw cane sugar just until combined.

Add 1/2 cup non-fat vanilla Greek yogurt, 1 large egg, 1 large egg white, and 1/2 teaspoon peppermint extract. Beat just until blended, scraping down the sides as needed. Do not overbeat.

Gently stir in the 2 tablespoons finely chopped dark chocolate.

Pour the mixture into an 8-inch springform pan and smooth the top.

Bake for about 25–30 minutes, until the top is almost set but a small circle in the center is still slightly jiggly.

Remove from the oven and let cool to room temperature on a wire rack. Then cover and refrigerate for at least 6 hours or overnight.

When chilled, remove the springform pan sides. Using a 1 1/2 tablespoon scoop, scoop the cheesecake into balls and place them on a parchment-lined baking sheet. Damp hands can help shape them.

Place the sheet in the freezer for 10–15 minutes to lightly set the balls.

Remove the sheet and roll each scoop into a smooth ball, then return the balls to the freezer. Freeze until totally hard and solid, at least 2 hours.

Place 10 ounces good-quality dark chocolate in a microwave-safe bowl. Melt on half power in 30-second intervals, stirring between each interval, until smooth.

Keep half the frozen balls in the freezer and leave the rest chilled until ready to dip. Working one at a time, drop a frozen ball into the melted chocolate and gently swirl to coat.

Use a fork to lift the coated ball, and tap your hand gently (not the fork) so excess chocolate drips off. Use a toothpick to slide the truffle onto a parchment-lined sheet. Work quickly so the truffle does not harden on the fork.

Repeat with remaining truffles, keeping unused ones frozen or well chilled until dipped.

Once the chocolate has set, store the truffles in the refrigerator and serve chilled.