The other challenge was not to use dates as a sweetener for a change. So good old coconut sugar it was instead. But dates allow for such a creamy consistency and act as a natural thickener, especially in dairy-free ice creams. Coconut sugar doesn’t offer this option. With cocoa powder and some guar gum (another pantry challenge participant), you can achieve a super creamy consistency.

And yes, coconut sugar is a sugar still. But you won’t find recipes on this blog that contain chemical sweeteners that put a knot in your tongue while trying to pronounce them. Instead, I advocate to enjoy your sweet treats responsibly and occasionally while eating a well balanced whole food diet.

But I was talking about the consistency. I really couldn’t believe how creamy, smooth and silky this ice cream came out. It was super easy to scoop (with my latest second hand shop score, the stainless steel ice cream spoon, yay!) and melted on the tongue. And all that while being vegan and nut-free and gluten-free and without refined sugar

Note: This vegan tigernut ice cream is not very sweet. Better taste and adapt if needed, before you pour it into the ice cream maker. Also, to make tigernut mylk, you have to plan some extra time, because it takes a while to prepare it properly.

While most of my ice cream recipes work with an ice-cream maker as well with a high-speed blender, I haven’t tried the high-speed blender option with this recipe yet.

Makes approx. 1 liter:

tigernut mylk made from 1 1/4 cups tigernuts (180g) and 3 cups of water (see instructions here)
3/4 cup (75g) FAIR-TRADE cocoa powder
1/4 cup + 1 tablespoon (55g) coconut sugar, please see note above
2 teaspoon guar gum (or 2 heaped tablespoon psyllium fiber husk)
1/4 teaspoon ground vanilla
1 pinch salt

Instructions:

1. Blend all ingredients in a powerful blender until smooth.

2. Pour into ice cream maker and churn until it is finished. You may want to store it in the freezer for a little while to make it firm up some more.

3. If you leave the ice cream in the freezer for longer, let the ice cream thaw for at least 1/2 hour before serving.

Enjoy! 

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

When I say perfect, I mean it has that super delicious, fudgy texture that only a brownie slice seems to have. At the same time it is perfectly moist, soft and slightly crumbly. And all that without any nuts or added oil/fat. I just couldn’t believe it!

As always, this recipe for tigernut brownie slices is vegan and gluten-free. And this time it is also without refined sugar. Instead it is sweetened with fruit, yum

I have used chocolate drops from Trade Aid New Zealand. While I was lucky enough to trial a 70% version, you can now get them with 55% cocoa mass. 55% cocoa mass means more sugar though. While I usually steer clear from chocolate, I still have the occasional portion. But then it has to be organic, fair-trade and with much more cocoa than sugar

While I used chocolate drops in this recipe, it also works without them. But I found it is much better with the extra chocolate

Tigernut flour (and no, tigernuts are not a nut but a small tuber which makes them very allergy-friendly) can have a bit of a gritty texture. I found that it made a huge difference to soak the flour prior to baking.

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Tigernut Brownie Slice (Vegan, Gluten-free, Grain-free, Nut-free)

My latest idea was to try some kind of cake. Turns out it is the perfect brownie recipe. When I say perfect, I mean it has that super delicious, fudgy texture that only a brownie slice seems to have. At the same time it is perfectly moist, soft and slightly crumbly. And all that without any nuts or added oil/fat.

Course Cake, Slices

Cuisine American

Diet Gluten Free, Vegan

Keyword chocolate, dairy-free, Dates, flour-free, No Refined Sugar, nut-free, tigernut

Servings 1 20cm x 20cm tray

Equipment

• 20cm x 20cm tray
• highspeed blender

Ingredients

• 105 g tigernut flour
• 140 g dates pitted and diced
• 375 ml water
• 60 g FAIR-TRADE cocoa powder
• 1 tablespoon psyllium fiber husk
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1-2 pinches salt optional
• 70 g chocolate drops if desired

Instructions

• Soak tigernut flour, dates and water for at least a few hours prior to blending and baking (I soak them overnight).
• Preheat oven to 200°C (top-/bottom heat). Sift cocoa into a bowl, add psyllium fiber husk, baking powder, baking soda and salt. Mix well.
• Blend tigernut flour, dates and water until smooth. If it gets warm while blending, let cool down a little.
• Add mixture to bowl with dry ingredients, add half the chocolate drops and stir just long enough to combine.
• Line baking tray with baking paper and spread dough evenly. Drop remaining chocolate drops on top.
• Place in oven and bake covered with a sheet of baking paper or aluminum foil (which can be reused several times) for 35 to 45 minutes. Test with a wooden skewer. If it comes out clean, the brownie slice is ready.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

While most of my ice-cream recipes can be made with ice-cream makers as well as with a high-speed blender only, this one only works with an ice-cream maker. The texture is quite tricky, because it tends to get a little crumbly. That is why the dates are quite important. They make it more creamy.

If you desire perfectly round, scooped portions make sure that the ice-cream is just firm enough and not too soft either. It also helps to dip the scooper into a glass of warm water in between.

I added some guar gum just to help it to be a little more creamy. Of course it will work without it too. And as always, this recipe for Tigernut Vanilla Ice Cream is vegan, gluten-free and without refined sugar

Makes about 1.8 liter:

3 cups (750ml) tigernut milk (see recipe here)
1 cup (140g) dates, pitted
1 teaspoon vanilla essence or one vanilla pod, scraped
1/2 teaspoon guar gum (optional)

Preparation:

1. Blend all ingredients in a high-speed blender until smooth.

2. Pour mixture into ice-cream maker and let run until the mixture is firm.

3. Serve straight away or scoop ice-cream into freezer-safe container to let firm up a little longer. If you leave it in the freezer for longer, let it defrost for half an hour or so before serving.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

That name though! Tigernut, how cute In case you wanna know the German name (translated into English), it means Earth-Almond. Kinda makes sense I guess. But if you compare the word Erdmandel with tigernut there can only be one winner

So while it bears the word nut in its name, tigernuts are actually not a nut but a small tuber. This makes them very allergy-friendly.

Also, tigernuts contain resistant starch, which makes them a prebiotic food source. They are packed with nutrients such as vitamins E and C, are a good source of magnesium, phosphorous and potassium and contain healthy fats very similar to olives. There are plenty more health benefits that you can find out about online

I have tried a few recipe ideas, not all of them worked. But one was very delicious. But in order to make it, one needs tigernut milk first. It may seem weird, but this stuff tastes sooo good! I just love that sweet, nutty flavour. And I enjoy it without any additional sweetener. Feel free to add flavouring, sweetener etc. of your choice

Makes about 3/4 liter:

1 cup (145g) tigernuts
warm water for soaking

3 cups (750ml) water
sweetener of your choice, if desired

Preparation:

1. First of all, soak the nuts for at least 12 hours up to 42 hours. I let them soak in warm water for 8 hours or so and then place them in the fridge to avoid fermentation.

2. Place soaked nuts and 2 cups water in high-speed blender and blend until smooth.

3. Pour mixture through the nutmilk-bag into a suitable container and strain. Transfer strained mylk into clean glass jar.

4. Add another cup of water into the nutmilk-bag and wash out any remaining goodness. Strain once more and add to the jar. Store covered with lid in fridge. Shake well before using (the starch will settle)

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.