As I was creating a little AIP holiday treat recipe for you all, I discovered the Tigernut Butter 2.0. My No Nut Tigernut Spread is still a fave of mine, and I know many of you enjoy it – it’s one of my most popular recipes! But, just wait till you try the second edition, it’s a whole other level!
In comparison to peanut butter, my first tigernut butter is similar to the natural version- straight up, no added sweetener – and it really is awesome especially for a sugar-less snack! The tigernut butter 2.0, however, is the AIP equivalent of regular, creamy, sweet, oh how we miss you, peanut butter. The kind you used to eat with the spoon while standing in your kitchen. Although, try not to eat the whole batch with the spoon, k? I had to seriously keep reminding myself of this as I was recipe developing. But man, it feels good to have AIP “nut” butter choices!
- 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 tablespoons maple syrup
- Place ingredients in either a high powered blender (I use the Vitamix) 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.
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.
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