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Chocolate, Vanilla, & Avocado Tahini Truffle

Tiziano Broccardo

Based in Italy

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Instagram: @tiziano_broccardo | tizianobroccardo.wordpress.com

INGREDIENTS
 

3 ripe avocados (or overripe if you’re not lucky)
1⁄3 cup cacao powder

1⁄4 cup tahini (or other seed/nut butter)
3 tbsp coconut nectar

1 scoop vanilla protein
1⁄4 cup coconut, shredded
 

METHOD

  • Put all the ingredients in a food processor and blend until smooth.
     

  • Transfer the creamy mixture to a bowl and put it in the freezer for at least 3 hours or until it is hard enough to scoop.
     

  • With a spoon, take about 30g of the mixture and roll it quickly with your hands.
     

  • Roll it in the shredded coconut.
     

  • Repeat until you have finished.
     

  • Move the balls to the fridge for 2 hours before serving them.
     

  • Store the leftovers in a container in the fridge for a maximum of 5 days.

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