Where are my candy lovers at? These Paleo AIP Tigernut Butter Cups are nut-free and Autoimmune Protocol compliant!
These easy snacks will satisfy any sweet tooth without the inflammation found in convenience-store treats. Put on a platter for a party, or store in the freezer for a quick, Paleo Autoimmune Protocol-friendly pick me up on a busy day!
With just 6 ingredients and a few moments of cooking time, you’ll have a gorgeous dozen of cacao-free “chocolates” that are similar to peanut butter cups, but without any junky ingredients. Read on to get the recipe!
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The Secret Is in the Nut-free Tigernut Butter
You know those popular peanut butter cups, right? The center is filled with a semi-velvety puree. The same goes for these Paleo AIP Tigernut Butter Cups!
Tigernuts have a texture like no other thanks to their gut-friendly prebiotic fiber. When you soak tigernuts then puree them with a bit of oil and honey, you get a confectionery filling with a flavor profile and consistency that makes a great copycat.
For this recipe, I used Roots Tigernut Butter (as of Sep 2023 I cannot find this brand, so here is a potential substitute) because it is super tasty! It also cuts back on prep time versus making my own tigernut butter from scratch. Though if you have the time to make it yourself, this recipe by Lichen Paleo Loving AIP is a winner, and it’s super easy, too!
Want More Chocolate-free (but Chocolatey) AIP-friendly Treat Recipes?
You’ll love these recipes from my blog archives! They are all refined sugar-free, gluten-free, dairy-free, egg-free, and 100% AIP compliant.
Paleo Chocolate Crispy Squares (AIP option)
Black Forest Cake Cookies (Paleo, AIP, Coconut Free)
Chocolate Chip Cookie Dough (AIP, Paleo)
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Tell me how you’d make your Paleo AIP Tigernut Butter Cups!
Do you plan to make these entirely from scratch? Or will you be using store-bought tigernut butter to save some time?
I’d love to hear! Leave me a comment below.
Paleo AIP Tigernut Butter Cups
Paleo AIP Tigernut Butter Cups are a nut-free candy that are Autoimmune Protocol compliant!
Ingredients
- ½ cup tigernut butter (see notes)
- 1 Tbsp + ⅓ cup coconut oil, melted, divided
- 1 dash coarse sea salt
- 1 Tbsp + 2 Tbsp honey, divided
- ⅓ cup roasted carob powder
- ⅓ cup coconut butter
Instructions
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Add tigernut butter, 1 Tbsp coconut oil, salt, and 1 Tbsp honey to a food processor. Process until smooth and creamy. Set aside. (Alternatively, you can melt and whisk these together in a small pot over medium-low heat if you do not have a food processor.)
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Line a mini muffin tin with paper liners. Set aside.
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Add ⅓ coconut oil, 2 Tbsp honey, carob powder, and coconut butter to a medium pot over medium-low heat.
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Whisk often until mixture is smooth and resembles melted “chocolate.”
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Coat the bottoms of the muffin tin cups with the melted “chocolate.”
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Next, fill with tigernut butter mixture, then drizzle more chocolate over the tops.
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Put the tin in the freezer until firm, about an hour. Store in the freezer until ready to enjoy.
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