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Salted Chocolate Truffle Bars

· Natalie 43 Comments

Rich creamy-meets-fluffy filling blanketed in semi-sweet chocolate makes these Salted Chocolate Truffle Bars an easy indulgence you won’t be able to resist!

Salted Chocolate Truffle Bars {vegan}

Do you ever eat something and think to yourself “Wow this would be even better covered in chocolate“? Or perhaps a trickier question would be do you ever eat something and NOT think “Wow this would be even better covered in chocolate“? Because let’s be honest, a little blanketing of chocolate rarely hurts in the realm of sweet stuff. And even in the realm of some salty/savory stuff too. Case in point: strawberries, nuts of all kind, ice cream, pretzels, cookies, chips, this list could go on forever because we haven’t even gotten to the weird stuff yet.

Well that is the notion that struck me when I munched my way through these cake bites, and I have been impatiently waiting for the chance to whip up a chocolate-dunked version ever since. But on second thought, why not tweak the filling texture slightly to be more creamy-meets-cakey and make them rectangular like a candy bar and three times as big..? Nothing I don’t like about the sound of that!

Salted Chocolate Truffle Bars {vegan}

What exactly is a truffle bar? It’s what you call a chocolate bar with a filling not closely comparable to any candy bar currently in existence. It’s not a nougat or a mousse or a caramel or a cream. It’s vaguely similar to the peanut butter texture inside a Reese’s cup come to think of it–fluffy and a bit cakey at first but melts in your mouth as you eat it. It’s rich but also light. Chocolatey inside and out. Scrumptious and very sweet-tooth-satisfying and even better with a salt sprinkle on top.

Salted Chocolate Truffle Bars {vegan}

How do you make a truffle bar? Well let me tell you and then show you in the video and then tell you again down in the recipe box. Because even though it’s ridiculously easy I like to be thorough.

Also I just reeeeeeeally want you to make them and join me in this amazeballs never-want-it-to-end indulgence so we can gush over their goodness until the end of time together. And I’m hoping maybe if I thoroughly point out how they are easier to make than your chocolate-loving mind would ever imagine you will go try them. Right now. No time like the present for covering chocolate in chocolate in salt–words to live by.

So now that I’ve revealed my true motive, lemme tell you all about it…

Salted Chocolate Truffle Bars {vegan}

Truffle filling. It all starts with blending up a batch of date paste, because this filling is not just simultaneously fluffy and creamy it’s fruit-sweetened too. To the one cup of date paste (pretty much an entire batch if you follow my recipe -> here) you are going to add one half cup of coconut flour, because it has textural tricks no other flour can fathom. Don’t try to sub here or you will break my truffle-loving heart. And then the final ingredient of this triple truffle trio is cacao or cocoa powder, obvs. Oh and the salt of course if you are as obsessed with salty + sweet as I am.

After some stirring and shaping and giant rectangle making, you are going to freeze this delicious brick-o’-chocolate overnight.

Chocolate coating. The next day all that’s left is slicing, smothering in melted chocolate, sprinkling with chunky hunks of salt, and snacking your scrumptious way to salty-sweet chocolate bliss!

That last step is my favorite of all the steps.

Salted Chocolate Truffle Bars {vegan}

What gives this filling its fluffycreamy texture? Mostly magic, but I have a few other hypotheses as well…

1) Coconut flour makes no-bake things mimic baked things very well with a crumb/cake texture. Cacao powder does not, it just mixes in smoothly. So the combo of the two makes the filling a little cake-like and a little creamy all at once.

2) Compared to many no-bake coconut flour recipes, this filling is relatively low in fat. Sure coconut flour has some natural fat in it, but the date paste is fat-free and much lighter than nut butter would be. I think that’s where some of the airy-ness comes from.

And those are my very unofficial and not at all science-backed thoughts.

Salted Chocolate Truffle Bars {vegan}

Full-size or fun-size. I made my bars standard candy bar sized. One of them turned out to be borderline king-sized but that was an accident, I swear. My chocolate tolerance is insanely quite high, but even I found half of a bar plenty at one time. By “time” I mean this hour. You better believe I came back for truffle bar part 2 before the day was over. But feel free to make minis instead. You should be able to get 6 large or 12 mini bars out of one batch.

If you still have any bars left over after 3 days do let me know, because you deserve a medal. Also I’m concerned…

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Salted Chocolate Truffle Bars

★★★★★ 4.6 from 8 reviews
  • Yield: 6 bars 1x
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Description

Rich creamy-meets-fluffy filling blanketed in semi-sweet chocolate makes these Salted Chocolate Truffle Bars an easy indulgence you won’t be able to resist!

Ingredients

Scale
  • 1 cup date paste
  • 1/2 cup coconut flour
  • 1/4 cup cacao powder ((or cocoa powder))
  • Pinch of salt
  • 1 cup chocolate chips
  • Coarse salt for topping

Instructions

  1. In a mixing bowl, combine the date paste, coconut flour, cacao powder, and pinch of salt. Stir to combine. 
  2. On a piece of wax or parchment paper, press this dough-like mixture into a rectangle approximately 1 inch thick.
  3. Freeze overnight.
  4. Slice into 6 large bars or 12 mini bars.
  5. Melt the chocolate chips. Coat each bar in a thin layer of chocolate on all sides. Sprinkle with coarse salt. 
  6. Refrigerate until the chocolate is set.
  7. Enjoy! Store in the fridge.

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Salted Chocolate Truffle Bars {vegan}

Pineapple Turmeric Cupcakes

· Natalie 51 Comments

These Pineapple Turmeric Cupcakes are a healthy tropical treat with a superfood sunshine glow and fluffy-sweet coconut frosting! Vegan, gluten-free, oil-free.
[wprm-recipe-jump]

Pineapple Turmeric Cupcakes with Coconut Frosting

So I had this idea to make the simplest pineapple cupcake ever based on these easiest/healthiest/yummiest ever chocolate cupcakes with crushed pineapple in place of the dates. Because dates and crushed pineapple are practically the same thing, right?

Spoiler alert: wrong. Pineapple has a bit more liquid than dates. Just a smidge.

Pineapple Turmeric Cupcakes with Coconut Frosting

Batch #1 came out of the oven looking…okay. Looking like cupcakes that hadn’t quite hit their fluffy dome-top growth spurt yet. Then I picked one up. And realized it had the density of fudge. Fudge made out of rocks (recipe loosely adapted from Hagrid, of course). And while I love fudge, cupcake-shaped pineapple fudge was not the plan. Now pineapple-shaped cupcake fudge, that would’ve been a different story…

But the plan for this recipe was fluffy and frosting-worthy and golden gosh darnit!

Pineapple Turmeric Cupcakes with Coconut Frosting

So I nixed the dump-an-entire-can-of-crushed-pineapple-in-the-batter part of the recipe, and went halfsies with dates and crushed pineappple. The second batch was sweeter and softer and all around more scrumptious, but the color was a little meh. So I added turmeric to batch #3 and they glowed! And I frosted them and smushed coarsely-shredded coconut all over their perfect little domed heads because that felt like the tropically-appropriate thing to do. And they tasted like paradise if paradise were made of really yummy cake.

Blending the batter. Before you scurry off to make these, we need to talk about blending. Specifically over-blending the batter after you add the flour and the sad gummy texture that may will result. So if you want fluffyamazing cupcakes, you have to blend for just the briefest of moments.

On the first blend with just the fruits and liquids, blend till your heart’s content and your mixture is chunk-free. But after you add the flour, blend carefully. If you hit the ten second mark you have gone way too far my friend. Even if there are still a few little bits of un-mixed flour stuck to the sides of the blender, just stir those in by hand to be on the safe side.

Pineapple Turmeric Cupcakes with Coconut Frosting

The name Pineapple Coconut Turmeric Cupcakes felt like way too many descriptors for a lil golden cup of cake, so one of those words had to be voted off this island. Alas, coconut drew the short straw palm frond. Actually pineapple had fruity immunity and turmeric made them 17 times prettier to look at especially when the sun hits those fluffy insides juuuuuust right, so coconut was the only choice. Coconut, you understand. I’ll give you a special “with…” mention on the pin. Promise.

The cupcakes themselves are not overly sweet since the only sugar in them is fruit sugar, that’s why I love a not-small serving of coconut whipped cream frosting on top. You could drizzle them with this lemony (but actually secretly pineapple based…shhhh) glaze lusciousness instead. Or you could just leave them naked and call them muffins if it makes ya happy. Your choice–I pass the baking baton to you. By the way the baton is a pineapple, so go make cupcakes with it. Also watch out for the pokey bits.

Pineapple Turmeric Cupcakes with Coconut Frosting

Happy tropical turmeric treat making!

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Pineapple Turmeric Cupcakes with Coconut Frosting

★★★★★ 5 from 6 reviews
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 cupcakes 1x
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Description

These Pineapple Turmeric Cupcakes are a healthy tropical treat with a superfood sunshine glow and fluffy-sweet coconut frosting!

Ingredients

Scale
  • 1 cup crushed pineapple
  • 8 pitted medjool dates
  • 1/2 cup light coconut milk ((or any non-dairy milk))
  • 1 1/4 cup oat flour
  • 1 tbsp baking powder
  • 1/2 tsp turmeric

Coconut Frosting

  • Cream from a 15-oz can of full-fat coconut milk, chilled ((*see note))
  • 1–2 tbsp sweetener of choice
  • Unsweetened shredded coconut

Instructions

  1. Preheat the oven to 350F.
  2. In a blender, combine the pineapple, dates, and coconut milk. Blend on high until well combined.
  3. Add the oat flour, baking powder, and turmeric. Blend very briefly just to combine.
  4. Divide into 6 lightly greased muffin cups filling each 3/4 of the way. Smooth the tops.
  5. Bake for 25 minutes at 350F. 
  6. Remove from the oven and cool completely.
  7. For the frosting, whisk/beat together the coconut cream and sweetener until light and smooth.
  8. Frost your cooled cupcakes, top with shredded coconut, and enjoy!

Notes

*Or you can use a couple of these little cans of coconut cream, they tend to have even better texture for frosting

More golden turmeric magic…
-Glowing pancakes to wake you up sunshine style
-Or maybe a cold frosty frappe is more your morning thing
-The name might read lemon, but between you and me it’s actually turmeric that deserves most of the color credit
-The brightest sprinkle of the whole rainbow bunch

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Pineapple Turmeric Cupcakes with Coconut Frosting

(Secret Ingredient) Vegan Lemon Bars

· Natalie 61 Comments

With a crispy oat cracker crust and a luscious veggie-laced lemon filling, these tasty Vegan Lemon Bars are like no citrus dessert you’ve had before!
[wprm-recipe-jump]

(Secret Ingredient) Vegan Lemon Bars

If we were to play a round of Guess the Secret Ingredient with this recipe it would be a short game. There are only so many things you can hide under the delicate color and flavor of lemon.

Banana would cancel out the citrus in a second. Tofu is not something I really use in my recipes these days. Dates aren’t a sneaky secret around this site at all. Pineapple, while surprisingly good with lemon, is not it. Beans in desserts isn’t really my style. And we are just about out of light-colored, mild-flavored possibilities already.

Except one. One that starts with a C and rhymes with sour. One that made this milkshake so thick and this pudding so creamy. One that had I mentioned it in the title might have sparked an involuntary ewwww! reaction–hence the mysterious name. You have my (not so) tricky lemon bar secret all figured out by now, don’t you?

It’s cauliflower.

But that is not the only thing that makes this recipe special.

So before we talk about how I steamed cauliflower and blended it into the lemon layer and it made for the most amazing creamy texture and you can’t taste it at all, let’s talk about that crispy oat crust…

(Secret Ingredient) Vegan Lemon Bars

To tell the full story of how this crust came to be, we have to rewind all the way back to June of last year when I went to Oregon to visit my sister.

The very first day I was there, we went into a health food store for some mid Portland-wandering fuel and I came out with fresh blackberries, oat crackers, and dark chocolate. I wish I could remember which health food store it was, but since I went into pretty much every single one I saw (and since it’s Oregon, that’s A LOT!) I can’t keep them all straight. Sitting on the sidewalk snacking, getting funny looks from many humans and envious looks from many dogs, I discovered my favorite store-bought cracker: Nairn’s Organic Oat Crackers.

And while that may sound a bit dramatic for a story about crackers, I am not exaggerating one bit. I went through 3 whole boxes on that trip and I was only there for 4 days. And when I got home I immediately stocked up on them from Amazon. It was cracker love level = obsession.

(Secret Ingredient) Vegan Lemon Bars

So when Nairn’s reached out to me it was an obvious YES. Because me and these crackers have a history and I wouldn’t pass up an opportunity to share their delicious crunchy snack-perfection with you.

Although I must admit, now that I have tried their Oat Grahams too the crackers have some stiff snack competition. Because those grahams are subtly sweet and scrumptious!

(Secret Ingredient) Vegan Lemon Bars

Oat cracker crust. I have complained in the past about how oat flour crusts never have the crispy texture that I am looking for as the base of a bar or pie. But I discovered that oat cracker crusts have exactly the crumbly toasty texture I want while still keeping things oat-based and easy.

The crust of these lemon bars is made of oat crackers ground into crumbs plus maple syrup to sweeten and hold it all together. The texture is reminiscent of a graham cracker pie crust and the taste is a little salty + a little sweet, which compliments the creamy citrus top layer beautifully.

The ingredients in these crackers are pretty simple: oats, oat bran, oil, and salt. While they are not oil-free, they are still quite low in fat. And it’s that little bit of oil that makes them a much better crust base than plain oat flour, which just turns chewy when you bake it. So I do not recommend subbing in oat flour here.

If you don’t want to use the crackers for the crust, I would suggest switching to this almond flour crust instead.

(Secret Ingredient) Vegan Lemon Bars

Lemon cauliflower cream. The filling gets some of it’s creaminess from the cauliflower, but there is coconut involved too. I first tried using coconut milk in this recipe, but with all the lemon juice it was just too much liquid. So I switched to coconut cream, a.k.a. the thick part scooped out of a can of full fat coconut milk that has spent a night or two in the fridge. Thickness and richness without all the extra liquid.

In addition to the creamy coco-cauli base, there is lots of lemon flavor with a combination of lemon zest and freshly squeezed lemon juice, maple syrup for sweetness, and arrowroot starch to help the bars set and slice cleanly.

A quick note! The first batch of these bars I made in the smaller rectangle pan you see in the video, but the crust was too thick and I had extra filling that would’ve overflowed the pan. The second time I used a larger square pan and it worked perfectly. So don’t let the pan in the video confuse you–8×8″ square is the way to go!

(Secret Ingredient) Vegan Lemon Bars

These bars need to be baked and chilled overnight, so they aren’t exactly the quickest of desserts. But the wait is worth it my lemon treat lovers! Maybe make some oat graham ice cream sandwiches in the meantime.

P.S. Thank you for all the love and support on my last post. You guys are seriously amazing!

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(Secret Ingredient) Vegan Lemon Bars

★★★★★ 4.6 from 5 reviews
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 9 bars 1x
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Description

With a crispy oat cracker crust and a luscious veggie-laced lemon filling, these tasty Vegan Lemon Bars are like no citrus dessert you’ve had before!

Ingredients

Scale

Oat Cracker Crust*

  • 1 1/2 cup Nairn’s Oat Crackers, ground ((about 18 crackers))
  • 1/4 cup maple syrup

Lemon Cream

  • Cream from a 15oz can of full-fat coconut milk ((chilled overnight))
  • 2 cups cooked cauliflower
  • 1/2 cup maple syrup
  • 1/2 cup fresh-squeezed lemon juice
  • Zest from one lemon
  • 3 tbsp arrowroot starch
  • 1/4 tsp turmeric ((optional for color))

Instructions

  1. Preheat the oven to 375F.
  2. For the crust, grind the crackers in a blender or food processor and slowly drizzle in the maple syrup until you have a sticky crumbly mixture. 
  3. Press into an 8×8″ square pan lined with parchment paper. Set aside.
  4. For the filling, blend all the ingredients on high until smooth and creamy.
  5. Pour on top of the crust.
  6. Bake for 45 minutes at 375F.
  7. Cool then chill overnight.
  8. Slice into squares and enjoy! Keep in the fridge.

Notes

*Alternatively you could use this almond flour crust

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(Secret Ingredient) Vegan Lemon Bars

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Things Change

· Natalie 63 Comments

Grain-Free Chocolate Cookies from Be Sol-Ful

This post might ruffle some feathers, but I want to share it anyways. And if you don’t ruffle a few feathers from time to time then you are probably doing life wrong.

I posted this video on Instagram a couple of days ago of a recipe with both an egg and egg-free option, and it sparked a bit of a…discussion in the comments section. So I thought it was time for a serious chat and explanation.

Things change. People change. And minds change, but only when they are open.

For a long time mine was not. For a long time I was eating the same vibrant whole plant foods day after day hoping that eventually I would feel amazing doing so. As amazing as all the Vegan What I Ate YouTube videos promised and #hclfvegan Instagram captions professed. Yeah, I got caught up in that crazy comparison mindset too. I was unwilling to consider any other alternative. If I could just eat healthy enough and vegan hard enough it had to happen eventually. Right?

But it didn’t. Not after a year. Not after two years or three years. Not after going raw vegan. Not after eating nothing but bananas for a week (hello desperation!). Not after reading all the books and watching all the videos and trying all the versions. I was frustrated. And as irrational as it sounds now looking back, I felt like I must be doing something wrong.

Believe me I wanted it to work, I wanted it to work so badly. I had been vegan since high school, I create vegan recipes for a living, until recently the word vegan was all over my about me page–it was a HUGE part of my identity and letting go of that felt scary. But after trying to make it work for years and feeling not so hot ninety percent of the time, I had to finally put that familiar identity and my love of massive banana smoothies aside and admit to myself that it wasn’t working for me anymore.

You might be wondering why I didn’t just drop the high fruit/high carb part of veganism and try a starch-based or even lower carb plant-based diet. I did try it, but I didn’t feel better nor was I satisfied eating that way. Plus beans, soy, and raw veggies are all a nightmare for my stomach, which makes the plant food options quite limited.

Aside from stomach issues there were other signs my body was giving me that things weren’t right. My hair was falling out like crazy, I had circles under my eyes and low energy levels, and I found myself constantly snacking and craving endless quantities of sweet food.

Grain-Free Chocolate Cookies from Be Sol-Ful

So for a few months now I have been eating AIP paleo-ish and including non-vegan foods in my diet again. And while it has been far from smooth sailing, I feel SO much better. Better than I remembered it was possible to feel. Even my worst days are better than my good days back when i was eating tons of fruit. AIP is not an easy diet to follow, and I have not done it perfectly nor do I want to. My goal is to use it as a starting point from which to experiment and find what works for me as an individual without rules or labels.

I truly feel like this is a step in the right direction. There is no longer a feeling of disconnect between what I want to eat and what is probably best to eat to nourish and feel good inside. I used to crave and eat tons of fruit knowing full well that my stomach would most likely be an angry mess afterwards. But now I actually crave savory foods, simple foods that make me and my stomach happy.

All the recipes I share will still be vegan. I still love fruit and love creating with it. I love dreaming up healthier ways to make sweet snacks and seeing just how many recipes it is possible to squeeze dates into and creating nice cream for any and every season. There may be a few more grain-free and AIP treats mixed in, but from the feedback so far it seems many of you appreciate those too.

It’s not that a big bowl of banana ice cream doesn’t appeal to me anymore, it’s just that I know it won’t make me feel awesome. And right now I need to focus on what makes me feel awesome inside and out. I truly am content eating his way, thank goodness tastebuds are so wonderfully adaptable.

I am in no way criticizing the vegan or high carb vegan diet–it works for many people! But for me it turned into trying to force something to work that just didn’t. Trying to force myself to fit into a diet instead of finding a way of eating that fits me. Someday I hope that my love of fruit will realign with what my body needs and wants to feel good, but that day is not today.

It feels good to be flexible and to experiment. It feels good to finally feel good. And even though my primary motivation for making this change was physical wellbeing, it has done more for my mental wellbeing regarding food and health than I ever could’ve imagined. A change in perspective is a powerful thing.

Grain-Free Chocolate Cookies from Be Sol-Ful

I know this may upset some of you, and if you decide to unfollow me for it then that is your choice. I will be sad to see you go, but at some point I have to put my own health first. Being honest with you is important to me, and it is my hope that you will receive my honesty with an open mind.

Perhaps you can relate. Perhaps you have a struggled with similar health issues. Perhaps you have had to make the same tough decision yourself. For so long I would instantly dismiss anyone who tried to convince me that my vegan diet may be the cause of my health issues. I had to come to it on my own in my own time and then be open-minded enough myself to make this change. A change that at one time I never thought I would make.

To my vegan friends, if you wish to voice your opinion all I ask that you do so with the same compassion for me that you advocate for all.

And to my friends who have been supportive of me and my decision regardless of dietary choices, so much gratitude and love to you <3

And why the cookies? Because this is my second batch in a week of these cookies from the incredible Mandy (Be Sol-Ful) and they are grain-free and chocolatey and delicious, meeting all the cookie requirements that make both me and my body happy right now! And yes they are vegan too. Also I think all serious chats are better with cookies, don’t you?

Tigernut Shortbread Cookies

· Natalie 104 Comments

These buttery-sweet Tigernut Flour Shortbread Cookies are grain and nut free plus super simple to make and extra decadent dunked in a silky carob coating!

Tigernut Flour Shortbread Cookies {vegan, paleo, AIP}

And so the unusual flour experiments continue.

Tigernut Flour Shortbread Cookies {vegan, paleo, AIP}

Or more accurately the grain-free flour experiments, since coconut flour isn’t really unusual anymore. Or maybe just non-oat flour experiments, that is really the common thread here.

First I dabbled in almond flour baking with this buttery tart. Then there was banana flour in the form of this cake I can’t stop craving. And then there was coconut flour in the easiest recipe I think I’ve ever posted. And now tigernut.

I kinda want to circle back around now–funky flours round 2. Or maybe move on to cassava flour next, that is one I’ve been meaning to do a recipe with for a while now but somehow every time I order a bag the entire contents disappear in the form of mini donuts…oops!

But I digress. Back to tigernut…

Tigernut Flour Shortbread Cookies {vegan, paleo, AIP}

Even though autocorrect has not yet recognized tigernut as a thing, the grain-free baking world seems to be all about right now. It’s gluten-free, grain-free, nut-free, and actually made from tiny tubers. Plus it conjures up mental images of a ferocious jungle cat in my mind every time I say it, which is not something that can be said for many other baking ingredients.

Grain-free recipes. In my own life, I have been sticking to a mostly grain-free diet lately for the sake of a happy gut. And I must say it has been helping immensely! Adjusting to this different way of baking and all these new flours has been tricky and filled with fails, but fun nonetheless. There are still many things I have not yet figured out how to make without my go-to oat flour, which is why the grain-free recipes have been just slowly starting to pop up around here. But there will be more to come, so I hope you are enjoying them too.

Tigernut Flour Shortbread Cookies {vegan, paleo, AIP}

Tigernut flour. I first tried tigernut flour in these adorable mini raspberry muffins from Food By Mars, because Alison is pretty much a pro with the grain-free baking. Then more recently I revisited it in these cute little chocolate cookies from my friend Mandy over at Be Sol-Ful Living. Although I sadly didn’t get a photo of those because…well…it was late and dark and they were very yummy.

The texture of the flour reminds me somewhat of almond flour, although it is much lower in fat so not as naturally buttery. The flavor (especially in those mini muffins) is very reminiscent of cornmeal or cornbread in my opinion. It is not super bind-y by itself, so often used in combination with other flours, although for these Tigernut Shortbread Cookies I did use it alone and employed coconut butter to help hold things together.

Other shortbread essentials. I modeled this recipe very closely off of a classic shortbread cookie recipe. They are usually quite simple: flour, butter, sugar, and vanilla. That’s it. No leavening agents. Sometimes salt, but it’s optional.

So sticking with that simple theme, my healthier grain-free version is: tigernut flour, coconut butter, maple syrup, and vanilla. 

Tigernut Flour Shortbread Cookies {vegan, paleo, AIP}

AIP-friendly. Since tigernut flour is not only grain-free but AIP-friendly (something else I’ve personally been dabbling with lately) I stuck to that theme in my choice of “chocolate” coating. So while it looks like these shortbread cookies are chocolate dipped, they are actually carob dipped.

Instead of using melted chocolate, I created a carob sauce with sifted carob powder (because that stuff can be seriously lumpy!) and coconut oil so it would harden in the fridge. You could add maple syrup to sweeten, but carob is much sweeter than cacao powder in my opinion so I don’t even think you need it. Or you can just use melted chocolate of course if you don’t care about the AIP part.

Tigernut Flour Shortbread Cookies {vegan, paleo, AIP}

Enjoy their buttery-delicious flavor plain. Dip in melted chocolate or carob. Or share with your favorite ferocious jungle cat friend!

Or if you are in search of a similarly simple cookie but with good old oat flour, may I suggest -> THESE

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Tigernut Flour Shortbread Cookies

★★★★★ 4.9 from 17 reviews
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 cookies 1x
Print Recipe

Description

These buttery-sweet Tigernut Flour Shortbread Cookies are grain and nut free plus super simple to make and extra decadent dunked in a silky carob coating!

Ingredients

Scale
  • 1 cup tigernut flour
  • 1/4 cup maple syrup
  • 1/4 cup coconut butter
  • 1 tsp vanilla extract
  • Pinch of salt ((optional))

Carob Coating (or you can use melted chocolate if not following AIP)

  • 1/3 cup carob powder, sifted
  • 1/3 cup coconut oil, melted
  • 2 tbsp maple syrup (optional, carob powder is somewhat sweet on it’s own so I didn’t use it)

Instructions

  1. Preheat the oven to 350F.
  2. Combine all the cookie ingredients in a mixing bowl. Mix to form a slightly sticky dough.
  3. Divide the dough into 6 balls (they are fairly large cookies, feel free to make 10-12 smaller cookies).
  4. Arrange on a baking pan lined with parchment paper. Press to form cookies, optionally using a cookie cutter to make perfect circles.
  5. Bake for 15 minutes at 350F. Let them cool completely before dipping.
  6. For the carob coating, whisk together the sifted carob powder and melted coconut oil. Or melt the chocolate chips if you are going with that option.
  7. Dip the cookies partway into the carob coating. Lay on a plate/pan lined with wax paper. Chill to set.
  8. Enjoy! Keep in the fridge.

Tigernut Flour Shortbread Cookies {vegan, paleo, AIP}