No-Nut Tigernut Spread (AIP/Paleo/Sugar-Free)

I know what you’re thinking after reading the title: “Umm Rebecca, how is this spread nut-free if it’s made from tigerNUTS?” Well, I have good news for you! Tigernuts are not a nut, but a tuber, and are completely AIP compliant.  Of course, with any new food, take it slow. Us autoimmune warriors need to be extra careful when introducing new foods, even if they are autoimmune protocol approved. Tigernuts are packed with fibre, another reason to take it easy if you are sensitive to too much fibre. But once you realize you can tolerate them, you can jump for joy! You’ll be jumping because they have a high energy content of starch, fat, proteins and sugars.  They are also rich in iron, calcium, magnesium, phosphorous, potassium, and vitamins E and C.  To top it off, tigernuts are also an aphrodisiac. *wink, wink*

I don’t know about you, but I’ve always been the type to eat peanut butter by the spoonful. I used to top my peanut butter spoonfuls with a few raisins and that was my dessert or afternoon treat. Once I discovered peanut butter was filled with corn syrup, the horror, I switched to natural peanut butter. I also started buying other nut/seed spreads such as cashew butter and sunflower seed butter (my absolute fave). I reeeally hope I can reintroduce sunflower seeds one day. Until then, this No-Nut Tigernut Spread will satisfy my cravings!

Tigernuts are naturally sweet and have a nutty, earthy taste with a hint of vanilla flavor. I personally think this spread is great with just tigernuts and coconut oil, but you can absolutely switch it up and add some cinnamon, or vanilla bean powder. I highly recommend spreading it on AIP waffles or AIP biscuits. You could also blend a spoonful or two into a smoothie!

No-Nuts Tigernut Spread (AIP/Paleo/Sugar-Free)

No-Nuts Tigernut Spread (AIP/Paleo/Sugar-Free)



  1. Place ingredients in either a high powered blender (I use the Vitamix) or a food processor.
  2. Blend or process until it looks like a creamy nut butter. You may have to stop and scrape the sides during blending/processing.
  3. Enjoy!

Storage: I store mine in a glass jar at room temperature, however, it doesn’t last past a few days around here, since we eat it up so quickly!  If you are concerned, and would prefer to keep it in the fridge, you can take it out beforehand and allow it to warm to room temperature OR just warm up what you plan to use for around 10-20 seconds in the microwave to make it spreadable.


Please note: This post contains affiliate links.

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  1. Nancy says:

    Well hi there !!!
    I was diagnosed with lichen sclerosus also !!! When I saw that word like in in the title I knew to scroll and find whoever was saying that word ! Here you are . The shame because not a lot of people will talk about it . I’m still trying to put the pieces together myself . Thanks for posting this . Wish you were my neighbor so we could figure it out together . Do you have an email address ?

    • Rebecca says:

      Hi Caroline,
      It will stay good for awhile in the fridge, just make sure to take it out beforehand to let it warm up since it will harden because of the coconut oil. I have mine out of the fridge in a cupboard, and it’s been over a week and it’s still good! I suspect it will be fine out of the fridge for awhile since coconut oil has antibacterial, antifungal, all those good properties!

  2. Cathy says:

    I want to try this recipe, but how does one grind the nuts? I tried to use a food processes, but it does not grind them that well. I made milk with the nuts, and it is delicious1

    • Rebecca says:

      I tried Tigernut milk once when I was pregnant, and it was amazing but shortly after I had an aversion to it. Ever since I’ve been avoiding it… You’ve encouraged me to try it again though! Thank you 🙂

    • Rebecca says:

      Hi Cathy! Best to use tigernuts that have already been ground, I underestimated the fibrous strength of whole tigernuts!

  3. Tessa@TessaDomesticDiva says:

    This looks SO good…I just LOVE soaked tigernuts. I am pretty confident the whole tigernuts would not work for this..I tried grinding mine in my Blendtec awhile back and it was not even close…too fibrous and tough in the dried state. I will order some flour soon and give this a whirl..thanks for sharing it on AFW, featuring your recipe this week!
    Tessa@TessaDomesticDiva recently posted…Instant Pot Paleo Thai Carrot Soup – A Whole Foods Knock-OffMy Profile

  4. Shreyashi says:

    Hey Rebecca,

    Don’t you sometimes wonder why a tuber is named Tigernut. Perhaps because it was destined to be this nut-butter replacement.

    This would be such a great recipe for people with nut allergies.

    Thanks for sharing. Take care.

  5. Emily says:

    Thank you from the bottom of my almond-butter-loving-now-following-AIP heart 🙂
    And it was a breeze to make in my Blendtec twister jar!

  6. Jen says:

    Thanks for this recipe. I’m at the beginnings of embarking on AIP and this might just keep me sane! It tastes gorgeous 🙂

  7. Lora says:

    How long will this last on the shelf? I made it the other day and I wasn’t thinking and put it in the refrigerator and now it’s hard as a rock.

    • Rebecca says:

      Hi Lora! Just let it warm to room temperature and it will soften up. I’ve had it out on the shelf for a couple weeks without any problems! I suspect it would last even longer since it has coconut oil, but if you’re concerned, you can always keep it in the fridge and let it warm to room temperature before using. Hope this helps! 🙂

  8. Louise Gagne says:

    Hi Rebecca: I just made tigernut milk. Would I be able to use the “pulp/meal” that was left to make this? I would love to try it as I have problems with Almond anything! Thanks.

    • Rebecca says:

      Hi Louise! I haven’t tried making it with leftover pulp. The only concern I have is that the pulp would be wet. I think it would work better if it were dry. You could use a dehydrator to dry it then use it as you would the tigernut flour. Hope this helps! Let me know if you try it with the pulp. 😊

  9. Amanda says:

    Delicious idea!!!!! I love it, thank you! I actually put a heaping tablespoons of the mix on parchment, flatten them then freeze. I’ve got a super nutritious tasty treat while out cycling and they nicely soften by the time I’m ready to eat them out of my bike jersey. Even gooey warm on a summer bike day is delicious.

    • Rebecca says:

      Hi Ann,

      After doing a quick search, I discovered tigernuts contain a trace amount of copper. If coconut oil is restricted, you can always use an oil that is acceptable. Hope this helps Ann!

  10. Jhiga says:

    As I mentioned before, tiger nut oil is available and has amazing healing properties. Do a search for the oil and for other recipes using tigernuts. There’s one online for brownies using no sugar due to the natural sweetness. “Chufa” or “chufanut” are alternate names for the little tuber (which may be planted!) and was the original main ingredient for horchata before it was reinvented in the new world.
    Try also sliced tigernuts which are WAY easier to eat and would likely be a suitable replacement for coconut.

    • Rebecca says:

      Thanks for the tip Jhiga! I’ll definitely look into tigernut oil, and sliced tigernuts are something I’ve been wanting to try! Love hearing about healing foods 🙂

  11. Nancy says:

    I make my own horchata. Then, after running it through the nutmilk bag, I dry then grind up the remnants…ta da…tigernut flour!

  12. Tanya Darling says:

    Thank you SO much for sharing this recipe. It’s a snow day and my children had bread and nut butter for the first time in years. They are on the autism spectrum and they have been eating AIP for 2 years. They do so much better on it. I haven’t reintroduced nuts yet, and they absolutely loved it. I gave them a glass of homemade coconut milk to go with it! Thanks again!

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