For all those who’d love to munch on a chocolate covered nut butter ball, but want to skip sugar and processed foods, here’s an indulgent but healthy treat you’ll love: Tigernut Butter Balls!!
Think about a crunchy chocolaty crust (that for the joy of those who are following the Autoimmune Protocol is also cacao-free) that melts in your mouth releasing a luscious dollop of buttery tigernut spread… How good does that sound?!
I wish I had some to spread over my Paleo AIP Cinnamon Roll Cookies!!
When I first saw a bowl of Tigernut Butter on Pinterest, I immediately checked out the recipe and fell in love with the blogger who created it, who shortly after came out with an even better recipe: the Tigernut Butter Balls I am sharing with you today!
Today’s recipe for these amazing Tigernut Butter Balls and the Tigernut Butter you need to make them, is brought to you by Rebecca from “Lichen Paleo Loving AIP”.
Tigernut Butter Balls (AIP, Paleo & GF)
- Place your tigernut butter in the refrigerator for approximately 30 mins or until firm.
- Once firm, roll tigernut butter into balls by the teaspoon. Place balls onto a parchment paper lined freezer-safe dish.
- Place into the freezer for 20 minutes.
- Meanwhile, place coconut cream, coconut oil, carob powder, and maple syrup into a saucepan over med heat. Continually whisk the mixture.
- Once completely heated through, whisk in the gelatin powder and mix thoroughly.
- Remove from heat and let cool.
- After 20 minutes, remove the balls from the freezer.
- Drop balls one at a time in melted “chocolate”.
- Using a fork or slotted spoon, remove from the chocolate, letting the excess drip off.
- Place back onto parchment lined dish and put back into the freezer for 20 minutes to set. Now you could stop here, OR add a second layer of chocolate (totally recommend the latter)!
- If adding another chocolate layer, repeat steps 7-10.
- Store in a freezer safe container. Place balls in refrigerator to soften 20-30 minutes before serving.