Ingredients:
3 ripe avocados
2 tbsp tahini
1/4 cup nut butter
1/2 cup cacao powder
Pinch of salt
Optional: 2-3 medjool dates (or 3 tbsp date syrup/maple syrup)
Method:
Scoop the fresh avocados into a food processor. Add dates (optional), nut butter and tahini. Process until completely smooth. Add cacao and a pinch of salt and process until well combined. Transfer mixture into a bowl, cover and place in the freezer for about 30-60 minutes. Freeze until mixture is firm enough to roll into balls. Coat truffle balls in sesame seeds and store in an airtight container in the refrigerator for about 1 week.
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