Tigernut Butter Balls (AIP/Paleo/Refined Sugar-Free)

At last, the treat recipe I’ve been working on with the Tigernut Butter 2.0. I was always a fan of the chocolate covered peanut butter balls , you know the ones you find at holiday gatherings in the assorted goodie plates? They would just melt in my mouth, AND spike my blood sugar like no other! NOT something my system can handle anymore, nor do I want it to – I’m all about the healing these days! However, I firmly believe being able to let go and allow yourself to indulge, within reason (think AIP compliant treats), throughout the holiday season, is important to healing.  

After creating the No-nut Tigernut Spread, I knew a tigernut butter ball recipe was gonna go down eventually. After all, Ā I do have a passion for recreating favourites in a healthy way. Ā I’m so grateful to be able to enjoy treats during the holidays and not feel sick afterwards!

Tigernut Butter Balls (AIP/Paleo/Refined Sugar-Free)

Yield: 24 balls

Tigernut Butter Balls (AIP/Paleo/Refined Sugar-Free)

Prep Time:
1 hour 30 minutes
Cook Time:
15 minutes
Total Time:
1 hour 45 minutes



    1. Place tigernut butter in refrigerator for approximately 30 mins or until firm.
    2. Once firm, roll tigernut butter into balls by the teaspoon. Place balls onto a parchment paper lined freezer-safe dish.
    3. Place into the freezer for 20 minutes.
    4. Meanwhile, place coconut cream, coconut oil, carob powder, and maple syrup into a saucepan over med heat. Continually whisk the mixture.
    5. Once completely heated through, whisk in the gelatin powder and mix thoroughly.
    6. Remove from heat and let cool.
    7. After 20 minutes, remove the balls from the freezer.
    8. Drop balls one at a time in melted “chocolate”.
    9. Using a fork or slotted spoon, remove from the chocolate, letting the excess drip off.
    10. 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)!
    11. If adding another chocolate layer, repeat steps 7-10.
    12. Store in a freezer safe container. Place balls in refrigerator to soften 20-30 minutes before serving.
    13. Enjoy!

Please note: This post contains affiliate links.

This recipe is shared on Paleo AIP Recipe Roundtable,  Allergy Free Thursday.


  1. Yum! I love anything coated in chocolate! šŸ˜‰

  2. These look so delicious! Of course, anything chocolate usually does. šŸ˜‰ Thank you for sharing them with us at AFT, I’m going to feature them at this week’s party. šŸ™‚

  3. I am in love with this recipe and am featuring it tonight to Allergy-Free Thursdays. Can’t wait to see what you share this week!

  4. Jeannne Cary

    I’ve not tried Tigernut flour before but the reviews I’m reading say it’s like sand. Is the texture of the Tigernut Butter gritty/sandy? Can Cassava Flour be substituted or another like Coconut flour?

  5. Arlene Chang

    Can i make these with tigernut butter 1.0?

  6. I made these for a late Valentine’s Day treat. They are delicious! After double coating them, I still had some “chocolate” coating left. I had some Organic Medjool dates that needed to be used, so I slit them, lengthwise, down the middle, removed the pit and stuffed them with the “chocolate” . They are so decadent!!!! My husband said that I could sell them. ????

  7. You are amazing! Can’t wait to make these. Thank you!

  8. Will they still “set up” if I don’t use the gelatin?

    • The gelatin does help it set. I haven’t tried it without but I imagine it would be ok since the coconut oil helps set it once cool. Please report back if you give it a try!

  9. Considering trying this without coconut. I usually sub palm shortening for coconut oil. Iā€™m not sure about the cream, though. Do you think it will still work well without the cream?

    • I think it’ll be work especially since you’ll be using shortening.

      • Thanks! I’ll let you know how it turns out!

      • Oh no! The palm shortening in place of coconut for the carob coating is NOT working at all. Unfortunately, the carob powder and the palm shortening completely separate, despite multiple attempts and vigorous whisking. Adding the gelatin didn’t help.

        The palm shortening in the 2.0 butter recipe DID work, however. So at least we have that! Thank you for sharing!

        • Oh no, I wonder why? My thinking was that the palm shortening would have held together better especially once cool. Thanks so much for reporting back. I’ll have to do a bit more research on palm shortening now!

          • I spoke too soon! After two failed attempts, I decided I had to try it one last time. I saw another similar recipe that suggested mixing the carob and (whatever oil/fat) after gently warming it off/on in the microwave instead of the stove. It really did seem like the carob was burning instantly when adding it to the stove during my failed attempts. So I tried it at a much cooler temp, moving the pan off and on the warm coil as necessarily while slowly mixing in the carob. It was a success! I got a beautiful silky syrup, ready for dipping. I was then able to dip and harden my truffles and they were superb! They didn’t last very long. šŸ˜‰

            So the key with palm shortening is low and slow heating, without being directly on the stove to avoid overheating/burning the carob.

          • Oh so glad you found a solution! And thank you for reporting back with some great tips! šŸ™‚

  10. This is an excellent recipe. Total keeper!

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