*Satisfy your sweet tooth in a healthy way with these no-bake tigernut energy balls. This recipe requires only five ingredients and less than ten minutes of work–perfect for meal prepping to get ahead for the week! They also don’t require any cooking whatsoever. A quick chill in the fridge is all that stands between you and these easy, delicious, chocolatey snack balls.

The key ingredient that binds everything together into these perfect snack-sized morsels. We recommend to use  Original Tigernut Butter as you’re getting all-natural USDA organic ingredients with no gluten, dairy, or artificial ingredients. *Plus, it’s safe for those with nut allergies!

Prep time: 10 minutes

Chill time: 1 hour

Total time: 1 hour 10 minutes

Serves 4-6

Ingredients

• 2/3 cup Natureul Tigernut Butter, flavor of your choice
• ¼-½ cup dairy-free chocolate chips or chunks, dark or semisweet or an equal measure of dried raisins or cranberries
• 1 cup gluten free rolled oats
• 2-3 tablespoons honey or maple syrup
• 2-3 tablespoons optional mix-ins (see below for details!)

Instructions

1. In a medium or large bowl, combine the Tigernut Butter and honey or maple syrup by stirring until the sweetener has been distributed evenly.
2. Add the rolled oats and stir until combined.
3. Fold in the chocolate chips and mix-ins.
4. Using a large spoon or a mini cookie scoop, portion the mixture into balls. They should be 2-3 tablespoons each. Roll them into balls with your hands and place them on a lined cookie sheet or plate.
5. Refrigerate until firm, about 1 hour.
6. Transfer to a storage container and grab one whenever you need a quick tasty snack!

How to Store No-bake Tigernut Energy Balls

Once the energy balls have been chilled and become firm, transfer them to an airtight container and store in the refrigerator for up to seven days. You can also freeze them in a freezer-friendly container or Ziploc bag for up to 3 months.

Tips for Making No-bake Tigernut Energy Balls

Make these no-bake tigernut energy balls your own by customizing the mix-ins. Add chia seeds, sprinkles, coconut flakes, crumbled tigernut granola, ground tigernuts, hemp seeds, flax seeds, poppy seeds–you name it. If it’s small and crumbly, it will likely work.

Swap the honey or maple for granulated sugar or a sugar alternative, if necessary. Coconut sugar, beet sugar, Swerve, stevia, and monk fruit are all great options, but the type of sweetener you choose will have an impact on the taste of the final product.

If you’re having trouble stirring the mixture, pop it in the microwave (transfer it to a microwave-safe container first!) for 5-10 minutes. Then, try to stir it again. If it’s still difficult, repeat the microwaving and stirring process until you’re able to combine the ingredients completely.

If the mixture isn’t sticking together, add more honey or chill the mixture in the refrigerator until it firms up before trying to form balls.

Thai-style peanut sauce is a classic flavor for stir-fries, soups, and noodle dishes, but unfortunately, it’s not allergy-friendly. *This nut-free alternative delivers the same flavor, but makes it edible for those with a peanut allergy!

Tigernut Butter is the secret ingredient that makes this sauce *allergy-friendly, creamy, and just as good in Asian-inspired dishes. Combined with salty soy sauce (or coconut aminos), tangy rice wine vinegar, nutty sesame oil, and spicy sriracha, it hits all the right notes and transforms fried vegetables into an addictive side or main dish that’s perfect for any occasion.

Prep time: 5 minutes

Total time: 5 minutes

Serves 4-6

Ingredients

• 3-4 tbsp soy sauce or coconut aminos
• ½ cup Natureul Tigernut Butter Original Flavor
• 2 tablespoons rice wine vinegar
• ½ tbsp sesame oil
• 1 tbsp sriracha, or more to taste.
• ¼ cup water, stock, or broth of choice

Instructions

1. Add the Tigernut Butter, soy sauce, sesame oil, vinegar, and sriracha to a bowl and whisk together until combined. It will take several minutes, and you’ll need to go slow to avoid splashing the liquids over the side of the bowl.
2. Slowly mix in the water 2 tablespoons at a time until a thick but runny sauce forms. Some separation is normal as the liquids combine.
3. To use, cook stir fry as normal and add the sauce halfway through cooking. Toss to coat the stir fry ingredients and allow it to finish cooking. The sauce should reduce and become a sticky glaze as the stir fry cooks.

How to Store Tigernut Stir-Fry Sauce

Store the tigernut stir-fry sauce in an airtight container or a jar with a lid in the refrigerator for up to 1 week. The sauce may separate, but you can re-combine it by stirring or shaking the jar vigorously. 

You can also freeze this sauce! Leave enough space in a freezer container for the sauce to expand and freeze the sauce for up to 3 months. Just let it thaw overnight in the refrigerator before you use it or run it under warm water to thaw it in a hurry.

Tips for Making Tigernut Stir-Fry Sauce

Add this Thai-inspired sauce to salads, soups, and noodle dishes. It’s not just for stir-fry! Because it’s got all fresh ingredients, there’s no cooking required. You can use this sauce to flavor soup bases, add creamy, nutty flavor to noodles, and replace salad dressings in Asian-inspired salads.

If you’re picky about your sauce, just adjust the ratios to suit your tastes! Add more vinegar to make it more tangy, more sriracha to make it spicier, or reduce the amount of added water to make it creamier. Have fun experimenting to tailor the sauce to your exact preferences.

Pour leftover sauce into a silicone ice mold and freeze for individual servings of dipping sauce! This makes it easier to thaw smaller amounts of the sauce and make it last longer and prevent waste. You can add frozen cubes directly to hot soups and stir-fry because they’ll thaw much faster than a full frozen jar.

Vegan Tigernut Cookies - Gluten and Dairy Free!

Love peanut butter cookies? *You’ll fall head-over-heels for this allergy friendly version of these classic cookies, upgraded with tigernut butter and tigernut flour to make them gluten free, grain free, dairy free, nut free, and vegan! In just 20 minutes you can make these incredibly moist cookies.

*Tigernut Butter and Tigernut Flour transform this beloved cookie into a dessert that’s perfect for people with dietary restrictions. The result is soft, chewy, and not overly sweet–all the signatures of this beloved cookie. You’ll need almost an entire jar of organic tigernut butter to make these, but you’ll find that they’re well worth it!

Easy Vegan Tigernut Cookies Recipe

Makes approximately 8 cookies

Prep time 10 minutes

Cook time 11 minutes

Total time 21 minutes

Ingredients

• 1 cup Natureul Original Tiger Nut Butter
• 1 cup Tigernut Flour
• ⅛ cup vegan butter
• 2 flax eggs
• ½ cup sugar or sugar alternative
• ½ cup brown sugar or alternative
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ cup gluten free/dairy free chocolate chips

Instructions

1. Preheat the oven to 350℉ and line a baking sheet with parchment or a silicone baking mat.
2. Melt the tiger nut butter and vegan butter in a microwave-safe bowl for 45 seconds-1 minute. Set the mixture aside and allow it to cool slightly while you prepare the other ingredients.
3. In a large mixing bowl, whisk together the flour, baking soda, and salt. Once combined, add both sugars and whisk until uniformly combined and no lumps remain.
4. Creating a well in the center of the bowl, pour in the cooled vegan butter and tiger nut butter. Add the vanilla and flax egg and stir until a soft, sticky dough forms.
5. Cover the bowl with plastic wrap and refrigerate it for 10-15 minutes (or as long as overnight!). Remove from the refrigerator and begin forming dough balls using roughly 2 tablespoons of dough per ball. Slightly flatten each ball using the heel of your hand or the bottom of a glass, and place on the baking sheet 2 inches apart.
6. Using a fork, create the indentations by pressing the tines gently into the dough disks until the dough starts to rise through, forming the cross-hatch pattern. You may need to coat the back of your fork with tiger nut flour to prevent it from sticking to the dough.
7. Bake cookies on the center rack for 11-14 minutes.
8. Allow to cool on the baking sheet for 5-10 minutes before consuming. Enjoy!

*Allergy-friendly Tigernut Cookies

*Check out this nut-free take on peanut butter cookies–but made safe for those with common food allergies! These incredibly soft cookies aren’t just nut free, they’re also dairy free, grain-free, gluten free, and vegan. They take around 20 minutes to make from start to finish and make the perfect dessert for those with food allergies.

This recipe uses Natureul Tigernut Butter and Tigernut Flour to create an *allergy-friendly version of a classic peanut butter cookie. The result is soft, chewy, and not overly sweet–all the signatures of this beloved cookie.

What are Tigernuts?

The name might be confusing, but tigernuts aren’t actually nuts! They’re tubers from the nutsedge family that have a nut-like appearance. When consumed raw, they’re chewy with a mildly nutty, earthy, and slightly sweet flavor, making them a great replacement for nuts. They can also be ground into powder and used in place of flour, like in this recipe.

Natureul uses high-quality, all natural ingredients to create *allergy-friendly products that can be used in everyday baking and snacking! All their tigernut-based products, including the ones featured in this recipe, are USDA certified organic and completely nut free.

Allergy-friendly Tigernut Cookies Recipe

Makes approximately 8 cookies

Prep time 10 minutes

Cook time 11 minutes

Total time 21 minutes

Ingredients

• 1 cup Natureul Original Tiger Nut Butter
• 1 cup Tigernut Flour
• ⅛ cup vegan butter
• 2 flax eggs
• ½ cup sugar or sugar alternative
• ½ cup brown sugar or alternative
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ cup gluten free/dairy free chocolate chips

Instructions

1. Preheat the oven to 350℉ and line a baking sheet with parchment or a silicone baking mat.
2. Melt the tigernut butter and vegan butter in a microwave-safe bowl for 45 seconds-1 minute. Set the mixture aside and allow it to cool slightly while you prepare the other ingredients.
3. In a large mixing bowl, whisk together the flour, baking soda, and salt. Once combined, add both sugars and whisk until uniformly combined and no lumps remain.
4. Creating a well in the center of the bowl, pour in the cooled vegan butter and tigernut butter. Add the vanilla and flax egg and stir until a soft, sticky dough forms.
5. Cover the bowl with plastic wrap and refrigerate it for 10-15 minutes (or as long as overnight!). Remove from the refrigerator and begin forming dough balls using roughly 2 tablespoons of dough per ball. Slightly flatten each ball using the heel of your hand or the bottom of a glass, and place on the baking sheet 2 inches apart.
6. Using a fork, create the indentations by pressing the tines gently into the dough disks until the dough starts to rise through, forming the cross-hatch pattern. You may need to coat the back of your fork with tigernut flour to prevent it from sticking to the dough.
7. Bake cookies on the center rack for 11-14 minutes.
8. Allow to cool on the baking sheet for 5-10 minutes before consuming. Enjoy!

Pasta Meal with Tigernut Flavor: A Quick and Easy Recipe

Pasta lovers, this one’s for you! *This delicious tigernut pasta recipe is gluten free, lactose free and nut-free, making a great any-time dish for those with these kinds of allergies and dietary restrictions.

It uses an unexpected ingredient to create the foundation for a classic savory pasta flavor: Natureul Tigernut Butter. Our organic tigernut spread is paleo-friendly and contains no preservatives, making it a perfect ingredient for a wholesome breakfast, lunch, or dinner.

*This recipe, like our butter, is incredibly allergy-friendly and sure to please even the pickiest of eaters. Tender pasta, earthy tigernut, and vibrant herbs make it one you’ll be reaching for again and again when you need a quick, easy, and tasty dinner!

How to make Pasta with Tigernut Flavor

This tigernut pasta dish is super easy and requires very few ingredients! Making this recipe is as simple as boiling water and blending a few key ingredients to create a nut-free pesto-style sauce, suitable for vegans and non vegans alike. 

Serve as an entree or pair with a few other sides and main dishes to please a crowd. Because it uses only a handful of staple ingredients and is ready within 10-15 minutes of active cooking time, this tigernut pasta is great as a carry-in dish for potlucks and parties.

Pasta

This recipe calls for fusilli, but you can easily substitute your favorite shape of pasta: cavatappi, spaghetti, penne, rigatoni, bowtie, cavatelli, etc. This will change the texture of the final product but shouldn’t affect the flavor much, if at all. 

Vegetables

Are you a veggie lover? Trying to pack your meals with more fiber, vitamins, and minerals? This tigernut pasta recipe is great with the addition of almost any vegetable! Adding steamed broccoli, beets, or squash, sauteed garlic and onions, or fresh peas is a great way to create more texture, appealing color, and various nutrients to this delightful pasta dish.

You can also customize the flavor by adding more soft herbs to the sauce like chives, coriander, parsley, mint, dill, or tarragon. If you’re craving a more complex flavor profile, experimenting with your favorite spices can yield unexpectedly delicious results!

Protein

This pasta pairs especially well with cooked chicken or poached eggs, but you can add your favorite protein (plant or animal based) to round out the dish and increase the satisfaction factor. Keep in mind that adding animal protein will, of course, change the status of the dish from vegan to non-vegan. Vegan chefs will want to add plant-based proteins like legumes, seitan, or tofu.

Ingredients for Tigernut Pasta

Serves 2-3

• 1 ⅓ cup uncooked gluten free fusilli pasta
• 6 cups water
• 1 tsp salt
• ¼ cup Natureul Tigernut Butter- Classic flavor
• ¼ cup nutritional yeast
• ½ cup fresh basil leaves
• ½ cup fresh spinach leaves
• 6-8 cherry tomatoes, quartered
• Ground black pepper and finishing salt for serving

Step-by-Step Recipe

1. Add water and salt to a pot and bring to a boil. Add dry pasta and cook according to package directions – usually around 6-8 minutes for al dente pasta.
2. Once cooked to your preference, strain the pasta, reserving ¼ cup of the past water and setting aside. Do not rinse the pasta. Turn off the heat and add the pasta back to the pot.
3. In a food processor, combine the Tigernut Butter, basil leaves, spinach, and nutritional yeast, pulsing to form a thick paste. Once combined, stream in the pasta water two tablespoons at a time while pulsing to incorporate until you reach the desired consistency. You should have a thick green sauce.
4. Add the mixture to the pot with the sliced tomatoes and pasta. Stir to coat the pasta and tomatoes in the sauce. You may need to turn the heat back on to a low setting to warm the tomatoes and sauce, but as long as your noodles are still fairly hot during this step, it probably won’t be necessary. 
5. Plate and serve with whole basil leaf, ground black pepper, and finishing salt to taste!

Storing Instructions

Once cooled to room temperature, store leftovers in an airtight container in the refrigerator. Best eaten within 2-3 days.