September 12, 2018
Tigernuts are actually not a nut at all, they're a tuber, which is a small root vegetable. Tigernuts are rich in prebiotic fiber. Prebiotics act as food for your body's natural organisms. They help your gut's natural probiotics thrive.
This recipe is pretty easy to make. You basically just throw everything together and shove it in a freezer and voila! I used a 9″ springform pan. It still tasted fine and worked for me, but I suggest using a 4″ pan for a thicker cheesecake. It’s surprisingly flavorful and “cheeselike”. Tigernuts tend to be a little more pricey so I haven’t recreated this or played around much with whole tigernuts. If you can find them for cheap, snatch them up!
A delicious alternative to grains and dairy in a classic cheesecake style yumminess
- 1/2 cup tigernuts presoaked & skinned
- 2 medjoul dates pitted
- 1 tbsp maple syrup
- 1 tbsp coconut oil
- 1/2 cup tigernut flour
- 5 tbsp maple syrup
- Juice of 1 lemon
- 1 tsp vanilla bean powder
- 1/4 tsp pink himalayan salt
- 1/2 cup chopped strawberries
- sliced strawberries
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Process all crust ingredients in a food processor for several minutes until a crumbly mixture forms. You will need to scrape down the sides every once in a while to make sure everything is getting processed. Transfer this into a 4" springform pan. You can use a 9" springform but it won't be as thick as a 4". Press the crust down along the edges then place in the freezer.
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In a blender on high speed, blend all filling ingredients until completely smooth. Once smooth, transfer into your springform pan, smooth out the top, add your strawberry toppings, and freeze for 6 hours. Let thaw a few minutes before enjoying.
