Tigernut energy balls
Tigernut energy balls are sweet nuggets you can carry on the go for an energy boost or a convenient snack.
Ingredients
- Pulp from making Tigernut milk (including any added flavourings used)
- Sugar
- Powdered milk
- Other additional ingredient (see above)
Instructions
- Place tiger nut pulp into a deep frying pan or saucepan and place over high heat.
- Add sugar and milk and stir to mix. Keep stirring until it begins to dry out.
- It will start to caramelise and change colour. Once it is an amber colour (Pale golden), take off the heat.
- Add any other ingredient and mix well.
- Set aside to cool down enough to mould with your hands.
- Scoop some pulp into your hand and squeeze to bind together. Mould into a ball using a light touch so that it won't break apart.
- Leave to cool completely. Store in an airtight container in the fridge.
- Place energy balls in the fridge to get cold, roll in melted chocolate, then roll in crushed nuts.
- Roll tiger nut energy balls in nut butter eg Cashew butter, Peanut butter or almond butter.
- Place a nugget eg. chocolate chip, pistachio nut etc. in the middle.
Notes
- Don't skimp on the sugar because it will caramelise and act as the binding agent.
- You can also add more ingredients e.g spices and flavourings to the pulp for added flavour which otherwise you don't want in your tiger nut milk.
- Do not add any ingredient that can melt when the pulp is still very hot, add when it has cooled enough to handle.
- Tigernut energy balls continue cooking for a while after removing them from the heat, so be sure to remove them in an amber colour. It can easily get overcooked, burn and become bitter.
- Be patient when cooking it, it takes a while to get to each stage, but it is worth the effort.
- The more sugar you use the easier it is to mould. I will include a low sugar alternative soon.