Chocolate, Vanilla, & Avocado Tahini Truffle
Based in Italy
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
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.