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Paleo AIP “Peanut Butter” Truffles, made with tiger nut butter, are SO incredibly delicious and fun. Each truffle is such a treat, that they’re a great way to satisfy a sweet tooth. Enjoy one or more for the holidays or another special occasion. Make them for a friend.

And the best part: these truffles get stored in, and eaten straight from, the freezer, so you can keep them on hand for whenever you want one, or make them early for a special gathering.

Whether nibbling from your fingers or presenting on a dessert platter or cookie plate, this versatile dessert is so tempting and gratifying — you’ll return to make this recipe again and again.

This recipe is also Gluten-free and can be modified for other diets, by using a compliant nut butter. For example, use this Pecan Butter for a Paleo variation.

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Paleo AIP “Peanut Butter” Truffles with tiger nut butter INGREDIENTS

tiger nut butter <– This one: Paleo Tiger brand
sustainable palm shortening <– This one (Grain Brain brand) is recommended. I use it for lots of my AIP recipes, so it’s a good one to have on hand. I haven’t tried the recipe with others, but they may be fine: softened (room temp, not melted); or butter, if tolerated for non-AIP
maple sugar — An absolutely lovely pantry staple, and I link to the best brand.
arrowroot flour
collagen — This ingredient affects the texture of the filling, so it can’t be omitted.
sea salt + optional flake salt for garnish

Carob Coating Ingredients

coconut butter, also called coconut manna
coconut oil
carob powder

How to make AIP Tiger Nut “Peanut Butter” Truffles

In a large mixing bowl, use a fork to smash together: tiger nut butter, palm shortening, maple sugar, arrowroot, collagen and sea salt. Smash and fold until fully combined. (You may also use a pie cutter to start, and then finish with the fork [because it smashes more] to expedite the process.)
Chill in freezer 30 minutes.
Use a 1 tablespoon scoop (or two spoons) for best results to create balls (as your hands will heat up the mixture and cause it to melt). Truffle filling should be a scant 1 Tablespoon each to get about 16 truffles. Line them up on chilled cookie sheet.
Chill in freezer again, 30 minutes. While truffle fillings freeze, prepare Carob Coating.

How to make and use Carob Coating

In small saucepan, combine melted coconut butter and coconut oil. Stir in carob until fully combined.
Use two spoons to roll frozen truffles in coating, and then place on frozen baking sheet.
To create drips, use a pointy spoon or piping bag. With truffles on chilled pan, drizzle zigzag lines. Chill again.
Once fully chilled, use food scissors or knife on cutting board to trim off the hardened drippy edges, if desired.

For best texture and overall eating experience, serve directly from the freezer!

Print Recipe

5 from 18 votes

Paleo AIP "Peanut Butter" Truffles (with tiger nut)

Paleo AIP "Peanut Butter" Truffles, made with tiger nut butter, are SO incredibly delicious and fun. Each truffle is such a treat, that they're a great way to satisfy a sweet tooth.

Prep Time35

Total Time1 45

Course: Dessert

Cuisine: American

Keyword: aip, butter, carob, holiday, paleo, peanut butter, tiger nut, truffles

Servings: truffles

Calories: 98kcal

Author: Megan

Cost: $8

Equipment

mixing bowl freezer-safe
small baking sheet that will fit in your freezer (¼ sheet size is perfect)
parchment paper
pie cutter optional
1 Tablespoon scoop optional

Ingredients

½ cup tiger nut butter <-- Paleo Tiger brand, room temperature
¼ cup maple sugar
¼ cup arrowroot flour
2 Tablespoons palm shortening room temperature, or softened to room temp; or butter, if tolerated
1 Tablespoon + 1-½ teaspoons collagen 11 grams (If you buy collagen through that link, use code BEAUTIFUL10 at check out for 10% off.)
¼ teaspoon sea salt + optional flake salt for garnish

"Chocolate" Coating (made with carob)

⅓ cup coconut butter <-- for homemade, or HERE to buy it (recommended so it's smoother); melt to measure
1 Tablespoon coconut oil melted
2 Tablespoons carob powder sifted

Instructions

In a large metal or thick glass mixing bowl, use a fork to smash together: tiger nut butter, palm shortening, maple sugar, arrowroot, collagen and sea salt. Smash and fold until fully combined. (You may also use a pie cutter to start, and then finish with the fork [because it smashes more] to expedite the process.)
Chill in freezer 30 minutes.
Line baking sheet with parchment paper, and chill pan in freezer.
Form truffles: Use a 1 Tablespoon Scoop (or two spoons) for best results (as your hands will heat up the mixture and cause it to melt). Create balls, 1 scant Tablespoon each, and line them up on chilled cookie sheet. (You will have about 16 total.)
Chill in freezer again, 30 minutes. While truffle fillings freeze, prepare Carob Coating.

Carob Coating

In small saucepan, combine melted coconut butter and coconut oil. Stir in carob until fully combined. I like to turn the burner off, but leave the pan on the warm burner.
Either use two spoons to roll frozen truffles in coating, and then place on frozen baking sheet, or: Hold each truffle between thumb and index finger, and spoon coating over each truffle, allowing the extra to drip off.
Chill between pouring on the bottom and the top coating, if needed, to keep the filling frozen. Pour coating over the top twice if needed, to get it fully coated how you want it.
To create drips, use a pointy spoon or piping bag. With truffles on chilled pan, drizzle zigzag lines. Chill again.
Once fully chilled, use food scissors or knife on cutting board to trim off the hardened dripped edges, if desired.
For best texture and overall eating experience, serve directly from the freezer. For best quality, store and eat within 3 months.

Notes

Extra-easy Carob Coating option

This carob option is Paleo, but not AIP. It's not really a recipe, just a mix together two ingredients that's flexible and works well:

Melt these Carob Chips in dry pan or small pot. (Eye/guess how much you'll need.) Add a very small amount of cocoa butter, just enough to create a pourable smooth saucy carob coating (start with just 1 or 2 wafers) when it melts.
Heat over lowest heat, stirring to mix and get the right texture.
Proceed with main recipe: Use the method of spooning the coating over each truffle while you hold it and intermittently freezing.

Main truffle recipe adapted from Recipes to Nourish by Emily Criswell (the peanut butter version I have always loved)

Nutrition

Paleo AIP “Peanut Butter” Truffles (made with tiger nut)