AIP Tigernut Butter Cups

Recipe & Photo Credit: Dannielle Mata


Roots Honey & Cinnamon Tigernut Butter

3 tablespoons coconut oil

3 tablespoons pure maple syrup

2 tablespoons carob powder

Pinch of fine grain sea salt, to taste


  1. Mix the coconut oil, maple syrup, carob powder and sea salt to make the carob topping.
  2. Put the tigernut butter in the bottom of mini cupcake liners and top with carob mixture.
  3. Place in the freezer to firm for 20 minutes. Enjoy!

Makes about 15 butter cups.