Tigernut Butter Cassava Chip Fudge (AIP, Paleo)


Tigernut Butter Cassava Chip Fudge (AIP, Paleo)

Makes: 20-30 squares

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Prep time:

  • 1 cup Tigernut Butter
  • 1/2 cup coconut butter, plus extra for drizzling
  • 1/4 tsp salt
  • 1/2 tsp vanilla (optional)
  • 1/2 ripe avocado
  • 2 tbsp carob powder
  • 1 tbsp maple syrup
  • 1/3-1/2 cup crushed cassava chips, we used these Artisan Tropic Cassava Strips
  • Instructions:
    1. Line a 8x8 baking dish with parchment paper.
    2. In a microwave safe bowl, soften the coconut butter and tigernut butter on high for 30-40 seconds.
    3. Whisk in the salt and vanilla.
    4. Pour fudge into lined dish and refrigerate for at least 1 hour, or until set, before frosting.
    5. Meanwhile, make the carob frosting by blending together the avocado, carob powder, and maple syrup until smooth.
    6. Layer the tigernut fudge with frosting, cassava chips, and a drizzle of melted coconut butter. Fudge can be stored in the refrigerator or freezer.