Tigernut Butter Cups (AIP peanut butter cups!)
(Please note that the prep time includes 1 hour of chilling time, but the actual hands on time is only 15 minutes.)
- Prep Time: 1 hour 15 mins
- Total Time: 1 hour 15 mins
- Yield: 10 cups 1x
Ingredients
Scale
For the tigernut butter:
- 1/2 cup / 55 g tigernut flour (I used this brand)
- 2 tbsp / 30 ml palm shortening
- 1 tbsp / 15 ml avocado oil
- 1 tbsp / 15 ml raw honey or maple syrup, optional, see notes
- 1/4 tsp fine sea salt
For the bottom layer: (see notes)
- 1/4 cup / 30 g carob powder (I use this lightly roasted one)
- 1/4 cup / 60 ml melted coconut oil (I use this one without coconut scent)
- 1 tbsp / 15 ml palm shortening
- 1 tbsp / 15 ml raw honey, optional
For the top layer:
- 1/4 cup / 30 g carob powder
- 1/4 cup / 60 ml melted coconut oil
- 1 tbsp / 15 ml palm shortening
- 1 tbsp / 15 ml raw honey, optional
Optional topping ideas:
- broken up caramel sea salt toasted coconut chips
- crushed crystallized ginger chips (not aip)
- crunchy himalayan sea salt flakes
- squished freeze dried blueberries
- pieces of sweet potato chips
- shredded unsweetened coconut
- lightly crushed freeze dried raspberries
- crumbled dried rose petals
- bits of freeze dried strawberries
- nuggets of dried barberries or little golden raisins
Instructions
- SIFT: Press the tigernut flour through a fine mesh sieve, using the back of a spoon, discarding any large, darker pieces of the pod.
- BLEND: Add the sifted tigernut flour, palm shortening, avocado oil, raw honey and fine sea salt to a mini food processor and blend, scraping down the side a time or two, until the tigernut butter is creamy.
- CHILL: Scoop the tigernut butter into a bowl, cover and chill for 30 minutes. Wipe out the mini food processor.
- LINE: Set out 10 cupcake liners (mine had a bottom diameter of 2 inches / 5 cm) on a tray that will fit into your fridge easily. Add the ingredients for the bottom layer to the bowl of the mini food processor and blend until smooth. Use a 2 tsp / 10 ml scoop or measuring spoon to divide the carob mixture evenly between cupcake liners. Chill until the tigernut butter is ready.
- DIVIDE: Once the tigernut butter mixture is chilled, remove the tray with the filled cupcake liners from the fridge. Use a 2 tsp / 10 ml scoop or measuring spoon to divide the tigernut butter into equal sized portions. Working quickly because of the heat of your hands (in the summer, it’s useful to have some disposable gloves to hand!), roll each portion of tigernut butter into a ball and then flatten into a disc.
- FILL: Tuck each disc into a cupcake liner and use your fingers to gently press until the discs are level and almost reach the edges of the carob mixture, leaving a small gap between the tigernut filling and the paper liner so the cups will seal nicely when the top layer is added to the cups later.
- TOP: Just as before, add all the ingredients of the top layer to the mini food processor and blend until smooth. Use a 2 tsp / 10 ml scoop or measuring spoon to divide the carob mixture between cups, making sure the filling is covered completely.
- CHILL or FREEZE: Return the filled cups on their tray to the fridge, or to the freezer until set. Eat immediately or transfer them to an airtight container once they’re set and eat when the fancy strikes you!
Notes
If you’d like to skip the sweetener in the tigernut butter, leave it out! You may need to add another teaspoon or so of avocado oil to make up for the loss of moisture.
Feel free to leave the honey out of the carob mixture, you don’t need to replace it if you omit it from the recipe.
I like to mix the top and bottom carob layers up separately, because if it’s colder in the kitchen, the carob mixture will set in the mini food processor and then you have to mes around re melting it again. If it’s warm, feel free to make the full batch of top & bottom carob mixture all together at the same time!
Find it online: https://meatified.com/tigernut-butter-cups/