No-Bake Tigernut Fudge Blondies

Tigernut Fudge Blondies

I’m a few years behind the tigernut trend, so please forgive me if you feel this post belongs back in 2015. Tigernuts, in spite of their name, aren’t nuts (kind of like how buckwheat isn’t actually wheat). Tigernuts belong to the tuber family and have become quite popular in nut-free, grain-free and auto-immune diets.

I bought a bag last summer when I experimented with the Autoimmune Wellness Protocol and while they are slightly sweet and tasty, those buggers are very hard to chew. NPR sums them up perfectly when it describes tigernuts as “shriveled, mummified knuckles” that “feels like the frayed end of a rope in your mouth.”

After I had a severe bowel obstruction, I figured chowing down on something so fibrous probably isn’t the best for my digestive tract right now – but I still wanted the health benefits, which are numerous. Aside from fibre, tigernuts are rich in protein, healthy fats and minerals, plus they’ve been studied for their anti-cancer and heart-protective properties.

So I popped my tigernuts into the blender, ground them down and created these wonderful tigernut fudge blondies. They’re easy to prep, don’t need an oven and make a delicious post-dinner treat or afternoon snack with a cup of tea or an elixir.

You can store these in the fridge or the freezer; in the former they will be softer, in the latter firmer but you’ll still be able to bite into them right away. I preferred the consistency after storing them in the freezer – split up your batch and let me know which one you like better!

No-Bake Tigernut Blondies
 
Prep time
Cook time
Total time
 
gluten-free, dairy-free, nut-free, grain-free, soy-free, sugar-free
Author:
Recipe type: Snack/Dessert
Serves: 12-16 pieces
Ingredients
  • 1 cup skinned tigernuts, ground
  • ⅓ cup coconut oil
  • ¼ cup maple syrup
  • 2 Tbsp tahini
  • 1 Tbsp ground flax seed
  • 1-2 Tbsp cacao nibs
  • Pinch of salt
Instructions
  1. Put the ground tigernuts into a medium-sized bowl. Line a 8.5 x 4.5 inch loaf pan with parchment.
  2. In a small pot over low heat, gently melt the coconut oil, maple syrup and tahini. When it's fully melted, pour over the ground tigernuts and add the flax, cacao nibs and salt.
  3. Mix until all ingredients are fully incorporated.
  4. Pat the mixture into the loaf pan evenly.
  5. Freeze for 1 hour, until firm.
  6. Cut into squares. I cut mine small, into about 15-16 pieces.

 

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