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?!
Ah, I wish I had some to spread over my Paleo AIP Cinnamon Roll Cookies!!
I am sucker for Tigernut Butter, a crazy delicious nut-free spread which I love to top over my AIP Grain Free Breakfast Porridge. And when I find out that Rebecca has a recipe for Tigernut Butter Balls I had to ask her to share that here with all of you!
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)
Preparation
time:
00:10
Cooking
time:
00:02
No. of
servings:
6
For the Rebecca’s Tigernut Butter:
- 1 cup Tigernut Flour
- 1/4 cup + 2 tbsp Coconut Oil
- 1/4 cup Palm Shortening
- 1/4 tsp + 1/8 tsp Himalayan Pink Salt
- 2 tbsp Maple Syrup
For a Tigernut Butter recipes that uses less fat and less sugar, check out this one
For the Tigernut Balls:
- 1/2 cup of Tigernut Butter
- 1/2 cup Coconut Cream (top of refrigerated can of coconut milk)
- 2 tbsp Coconut Oil
- 2 tbsp Carob Powder
- 1 tbsp Maple Syrup
- 1/2 tsp grass-fed Gelatin
For Rebecca’s Tigernut Butter:
- Place all ingredients in either a high speed blender or a food processor. Blend or process until it looks like a creamy nut butter. You may have to stop and scrape the sides during blending/processing.
For the Tigernut Balls:
- 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.
- Enjoy!
I am sure you will love this recipe and I can’t wait for you guys to try it and to hear you feedback!
And make sure you head over to Rebecca’s website and show her some love. You can also find her on Facebook and Instagram.
And if you are looking to buy tigernut flour, this is the one I would recommend you to get (I love the taste of this delicious South American tuber!)
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This post was featured on “The Phoenix Helix Recipe Roundtable“
2 Comments
Any coconut substitutes for the tigernut butter balls? I dont tolerate coconut well.
Hey Kristine, you can use any type of plant based milk for this recipe, but if you are on the AIP and need to avoid nuts, you can replace coconut milk with pear juice 😉
Ambra
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