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Chocolate, Vanilla, & Avocado Tahini Truffle

Tiziano Broccardo

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.

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