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, I do have a passion for recreating favourites in a healthy way. I’m so grateful to be able to enjoy treats during the holidays and not feel sick afterwards!
1 hour 30 minutes
1 hour 45 minutes
- Place tigernut butter in 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.
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