Written by Rebecca Published on in Condiments, Sauces, and Dressings, Snacks and Treats
This tigernut butter is completely nut-free, AIP, Paleo and whole30 compliant and is the perfect spread for those who need to avoid nuts!
I know what you’re thinking: “Umm Rebecca, how is this spread nut-free if it’s made from tigerNUTS?” Well, I have good news for you! Tigernuts are not a nut, but a tuber, and are completely AIP compliant!
I don’t know about you, but I’ve always been the type to eat peanut butter by the spoonful. I used to top my peanut butter spoonfuls with a few raisins and that was my dessert or afternoon treat.
Once I discovered peanut butter was filled with corn syrup, the horror, I switched to natural peanut butter. I also started buying other nut/seed spreads such as cashew butter and sunflower seed butter (my absolute fave).
BUT then I started following the Autoimmune protocol, which means no peanut butter, nut butters, or seed butters.
Enter: tigernuts!
- Tigernuts are not acutally nuts, they are a tuber (which means they are AIP safe)
- Tigernuts are naturally sweet and have a nutty, earthy taste with a hint of vanilla flavor.
- Packed with fibre – another reason to take it easy if you are sensitive to too much fibre.
- They have a high energy content of starch, fat, proteins, and sugars.
- Rich in iron, calcium, magnesium, phosphorous, potassium, and vitamins E and C.
- Tigernuts are also an aphrodisiac. *wink, wink*
I personally think this spread is great with just tigernuts and coconut oil, but you can absolutely switch it up and add some cinnamon, or vanilla bean powder.
I highly recommend spreading it on AIP waffles or AIP biscuits. You could also blend a spoonful or two into a smoothie!
Yield: 1.25 cups
Prep Time:
5 minutes
Total Time:
5 minutes
Instructions
- 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.
- Enjoy!
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.
Please note: This post contains affiliate links.
This recipe is shared on Paleo AIP Recipe Roundtableand Allergy Free Wednesday.
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70 Comments
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January 13, 2016 at 9:33 pm ·Reply
What a creative idea for “nut-butter”! I love it! Those with nut allergies are sure to love this too!
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Rebecca
January 14, 2016 at 4:28 pm ·Reply
Thank you Andrea!
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Nancy
January 14, 2016 at 5:55 pm ·Reply
Well hi there !!!
I was diagnosed with lichen sclerosus also !!! When I saw that word like in in the title I knew to scroll and find whoever was saying that word ! Here you are . The shame because not a lot of people will talk about it . I’m still trying to put the pieces together myself . Thanks for posting this . Wish you were my neighbor so we could figure it out together . Do you have an email address ?-
Rebecca
January 17, 2016 at 8:30 pm ·Reply
Wouldn’t that be amazing if we were neighbours? I’m so grateful for the Internet, I get to meet others in similar situations that I otherwise would never have met! My email is Rebecca_Boucher@outlook.com
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Melissa
January 14, 2016 at 11:37 pm ·Reply
Hmmmm I wonder if I can use this for all those but butters called for in recipes!!!?????
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Rebecca
January 17, 2016 at 8:31 pm ·Reply
I wonder too! Please let me know if you try!
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Caroline
January 17, 2016 at 7:11 am ·Reply
How long do you reckon this will keep in the fridge?
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Rebecca
January 18, 2016 at 10:33 pm ·Reply
Hi Caroline,
It will stay good for awhile in the fridge, just make sure to take it out beforehand to let it warm up since it will harden because of the coconut oil. I have mine out of the fridge in a cupboard, and it’s been over a week and it’s still good! I suspect it will be fine out of the fridge for awhile since coconut oil has antibacterial, antifungal, all those good properties!
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Cathy
January 17, 2016 at 2:36 pm ·Reply
I want to try this recipe, but how does one grind the nuts? I tried to use a food processes, but it does not grind them that well. I made milk with the nuts, and it is delicious1
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Rebecca
January 17, 2016 at 8:36 pm ·Reply
I tried Tigernut milk once when I was pregnant, and it was amazing but shortly after I had an aversion to it. Ever since I’ve been avoiding it… You’ve encouraged me to try it again though! Thank you 🙂
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Rebecca
January 18, 2016 at 8:42 am ·Reply
Hi Cathy! Best to use tigernuts that have already been ground, I underestimated the fibrous strength of whole tigernuts!
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Cathy
January 19, 2016 at 3:54 pm ·Reply
thanks, do you know where I can buy them?
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Rebecca
January 19, 2016 at 10:29 pm ·Reply
Amazon sells them, the link in my recipe takes you right to the product!
If you are in Canada, well.ca carries them or sometimes you can find them at Winners!
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Rebecca
August 22, 2016 at 1:52 pm ·Reply
Oh no hope you didn’t lose too many tigernuts! Glad to hear you were able to make a successful second batch! 😀
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January 17, 2016 at 11:10 pm ·Reply
This looks SO good…I just LOVE soaked tigernuts. I am pretty confident the whole tigernuts would not work for this..I tried grinding mine in my Blendtec awhile back and it was not even close…too fibrous and tough in the dried state. I will order some flour soon and give this a whirl..thanks for sharing it on AFW, featuring your recipe this week!
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Rebecca
January 18, 2016 at 8:37 am ·Reply
Thanks Tessa! I underestimated whole tigernuts…Thanks for letting us know!
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January 21, 2016 at 8:19 am ·Reply
Hey Rebecca,
Don’t you sometimes wonder why a tuber is named Tigernut. Perhaps because it was destined to be this nut-butter replacement.
This would be such a great recipe for people with nut allergies.
Thanks for sharing. Take care.
cheers!-
Rebecca
January 21, 2016 at 9:17 pm ·Reply
That must be it! Thanks Shreyashi! 🙂
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Tammy Meier
January 25, 2016 at 9:03 am ·Reply
I have tigernut flour. Will that work?
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Rebecca
January 25, 2016 at 10:50 am ·Reply
Yes it will work! The brand I get here in Canada is not labelled as tigernut flour but I use it the same!
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Emily
January 29, 2016 at 2:02 pm ·Reply
Thank you from the bottom of my almond-butter-loving-now-following-AIP heart 🙂
And it was a breeze to make in my Blendtec twister jar!-
Rebecca
January 31, 2016 at 6:56 pm ·Reply
Yay! So glad it satisfied that almond butter craving! I love how easy it is to make too. Thanks for sharing Emily 🙂
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Jen
March 16, 2016 at 3:17 pm ·Reply
Thanks for this recipe. I’m at the beginnings of embarking on AIP and this might just keep me sane! It tastes gorgeous 🙂
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Rebecca
March 17, 2016 at 11:39 am ·Reply
Thank you Jen! So glad it’s helping you stay focused on AIP! ????
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March 20, 2016 at 4:58 pm ·Reply
I’ve been using this recipe as an egg substitute in my AIP baked goods with amazing results! Thanks for the recipe Rebecca!
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Suzanne
April 19, 2017 at 2:04 pm ·Reply
How much do you use to be equivalent to one egg?
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Rebecca
April 26, 2017 at 9:05 am ·Reply
Hi Suzanne,
I’m not sure how much Heather uses as an egg replacement. However, she does use 1/2 cup in her recipe for AIP Apple muffins: http://cookituppaleo.com/aip-apple-muffins/
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Teagan
March 30, 2016 at 9:00 am ·Reply
Would this recipe work as well if I substituted coconut oil for water instead?
Thanks!
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Rebecca
April 5, 2016 at 10:09 am ·Reply
Hi Teagan!
I haven’t tried this but my guess is it wouldn’t have the same consistency. You could definitely use a different oil though, avocado oil or olive oil would work well.-
Jhiga
October 4, 2016 at 12:12 pm ·Reply
Tiger nut oil is also available!!
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Rebecca
October 8, 2016 at 9:32 am ·Reply
oooh I’ve never seen tigernut oil, I bet it’s fantastic!
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Lora
April 28, 2016 at 8:38 pm ·Reply
How long will this last on the shelf? I made it the other day and I wasn’t thinking and put it in the refrigerator and now it’s hard as a rock.
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Hi Lora! Just let it warm to room temperature and it will soften up. I’ve had it out on the shelf for a couple weeks without any problems! I suspect it would last even longer since it has coconut oil, but if you’re concerned, you can always keep it in the fridge and let it warm to room temperature before using. Hope this helps! 🙂
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May 14, 2016 at 7:45 pm ·Reply
Hi Rebecca: I just made tigernut milk. Would I be able to use the “pulp/meal” that was left to make this? I would love to try it as I have problems with Almond anything! Thanks.
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Rebecca
May 17, 2016 at 9:08 pm ·Reply
Hi Louise! I haven’t tried making it with leftover pulp. The only concern I have is that the pulp would be wet. I think it would work better if it were dry. You could use a dehydrator to dry it then use it as you would the tigernut flour. Hope this helps! Let me know if you try it with the pulp. ????
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Melissa
April 9, 2018 at 7:53 pm ·Reply
I used the milk pulp and even after drying it in the oven it didn’t turn creamy 🙁
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Rebecca
April 10, 2018 at 12:28 pm ·Reply
Good to know Melissa. Thanks for reporting back!
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Amanda
May 27, 2016 at 8:44 am ·Reply
Delicious idea!!!!! I love it, thank you! I actually put a heaping tablespoons of the mix on parchment, flatten them then freeze. I’ve got a super nutritious tasty treat while out cycling and they nicely soften by the time I’m ready to eat them out of my bike jersey. Even gooey warm on a summer bike day is delicious.
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Rebecca
May 27, 2016 at 10:06 am ·Reply
oooooh what a great idea Amanda! I’m going to try that!
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Amanda
May 28, 2016 at 10:54 am ·Reply
Oh fun, I’m glad you think so and hope you enjoy them this way!
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Jacqueline Horner
May 28, 2016 at 5:12 pm ·Reply
Has anyone tried this recipe with coconut butter instead of coconut oil? Would it work?
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July 3, 2016 at 3:30 am ·Reply
My son has Wilson’s disease. He must follow a low copper diet. Do by chance know if the Tigernut Spread is high in copper?
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Rebecca
August 2, 2016 at 2:42 pm ·Reply
Hi Ann,
After doing a quick search, I discovered tigernuts contain a trace amount of copper. If coconut oil is restricted, you can always use an oil that is acceptable. Hope this helps Ann!
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August 6, 2016 at 8:10 pm ·Reply
Thanks!
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Jhiga
October 4, 2016 at 12:22 pm ·Reply
As I mentioned before, tiger nut oil is available and has amazing healing properties. Do a search for the oil and for other recipes using tigernuts. There’s one online for brownies using no sugar due to the natural sweetness. “Chufa” or “chufanut” are alternate names for the little tuber (which may be planted!) and was the original main ingredient for horchata before it was reinvented in the new world.
Try also sliced tigernuts which are WAY easier to eat and would likely be a suitable replacement for coconut.-
Rebecca
October 8, 2016 at 9:33 am ·Reply
Thanks for the tip Jhiga! I’ll definitely look into tigernut oil, and sliced tigernuts are something I’ve been wanting to try! Love hearing about healing foods 🙂
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Nancy
January 26, 2017 at 11:31 am ·Reply
I make my own horchata. Then, after running it through the nutmilk bag, I dry then grind up the remnants…ta da…tigernut flour!
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Rebecca
January 26, 2017 at 1:48 pm ·Reply
That’s interesting Nancy! How do you make the horchata? Tigernuts and water?
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March 14, 2017 at 12:22 pm ·Reply
Thank you SO much for sharing this recipe. It’s a snow day and my children had bread and nut butter for the first time in years. They are on the autism spectrum and they have been eating AIP for 2 years. They do so much better on it. I haven’t reintroduced nuts yet, and they absolutely loved it. I gave them a glass of homemade coconut milk to go with it! Thanks again!
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Rebecca
March 14, 2017 at 1:35 pm ·Reply
Awe that makes my day, Tanya! So happy the kiddos enjoyed it 😀
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February 16, 2018 at 9:28 pm ·Reply
Made this and can’t believe how much it tastes like peanut butter (of course I haven’t had peanut butter in about 4 years). Love it! Thank You.
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Rebecca
February 20, 2018 at 8:26 am ·Reply
Aw so happy to hear you love it! Thanks for letting me know <3
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Val
February 21, 2018 at 1:30 pm ·Reply
Thank you so much for this tiger nut butter recipe! I sometimes get quite despondent wondering what on earth I can,put on my AIP crackers. I love this. ????????
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Rebecca
February 21, 2018 at 4:29 pm ·Reply
Oh I’m so happy you enjoy it, Val! 🙂
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Melissa
April 9, 2018 at 7:49 pm ·Reply
MINE IS not getting creamy at all. What am I doing wrong? I put it in a Foods processer and then a ninja an nothing. I used the remaining “flour” from the tigernuts after making milk. I dehydrated the flour in the oven after so idk if that has anything to do with it…
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Rebecca
April 10, 2018 at 12:27 pm ·Reply
Hi Melissa,
It must be because you used the milk pulp. Use straight up tigernut flour and it will turn creamy 🙂
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Julia
January 11, 2019 at 11:16 am ·Reply
This is delicious! I’m getting my daughter started on an AIP plan, and this will be such a great addition to her meals.
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Rebecca
January 14, 2019 at 12:34 pm ·Reply
oh so happy to hear that!
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Melanie
January 15, 2019 at 12:22 pm ·Reply
Thank you so much!
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Melanie
January 15, 2019 at 12:24 pm ·Reply
I LOVE THIS RECIPE! It has become my saviour! I love snacking on apples and PB, and since going on AIP in December I have been craving my favourite snack. This totally hits the spot. I like to make it with only 1/4 cup oil and it is a bit more paste-like, which makes it stay on the apple much better!
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Rebecca
January 16, 2019 at 2:38 pm ·Reply
Woohoo! SO glad you’re still able to enjoy your fave snack with this recipe!!!! 🙂
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Jane
August 7, 2019 at 4:41 pm ·Reply
Thanks for this. I don’t have blender, instead mixed by hand – it works!
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Rebecca
August 7, 2019 at 5:15 pm ·Reply
oh that’s great! I never even considered mixing it by hand – so glad to hear it works!
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Eli B
December 15, 2019 at 9:47 pm ·Reply
Could you use a different oil? I’m allergic also to coconut and need to avoid the oil. Thanks in advance!
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Rebecca
December 16, 2019 at 9:17 am ·Reply
Yes for sure, you can try avocado oil or palm shortening (just make sure it’s coconut free!).
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Natalie
July 1, 2020 at 11:43 am ·Reply
This is wonderful!! I’m so hsppy you came up with this recipe and thankful you shared it. . I was thinking about using seed butters as a replacement for almond butter because I do well varying what I eat. I don’t totally love seed butters though. I do love this! I just used it in my protein bars and they are awesome!!
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Rebecca
July 6, 2020 at 4:22 pm ·Reply
OH so happy you enjoy it and so glad to hear it works well in your protein bars! Yay!
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Zo
October 19, 2021 at 1:56 pm ·Reply
I just made my first batch using tiger nut flour and coconut oil.
While it tastes great, I’m wondering how I would substitute avocado oil which is a more neutral taste. Do I still use a cup and 2 TBS?-
Rebecca
November 1, 2021 at 4:45 pm ·Reply
I would start with less, maybe half? and add gradually as you mix until you reach a good consistency 🙂 But I’ve had readers who have used avocado or olive oil and I believe it works well!
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About Me
Rebecca Boucher
Hi! I’m Rebecca, a Registered Holistic Nutritionist and recipe developer! I was diagnosed with lichen sclerosis in 2006 when I was 21 years old. I felt deeply that healing was not going to come in the form of steroid creams and ointments, so I looked to natural health care. I always considered myself a healthy eater, and spent years experimenting with nutrition and different diet plans. However, I finally felt I was on the true road to health and healing once I started the paleo autoimmune protocol!
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