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
- Mix the coconut oil, maple syrup, carob powder and sea salt to make the carob topping.
- Put the tigernut butter in the bottom of mini cupcake liners and top with carob mixture.
- Place in the freezer to firm for 20 minutes. Enjoy!
Makes about 15 butter cups.