What is tigernut flour?

Tigernut flour is made from finely ground tigernuts; which are nutrient dense, small root vegetables. They contain a decent amount of prebiotic fiber, are naturally sweet and nutty in flavor - perfect for baking! Tigernut flour can be used in both sweet and savory dishes. It is a great Paleo baking staple, especially when you are trying to limit your nut intake. To learn more about tigernut flour, read through my tigernut flour guide .

Do I have to use coconut butter?

Coconut butter is added for the crust texture. Since it is solid at room temperature, it helps the bars hold their structure. You can omit this ingredient if you must, but it will make the crust softer. You can buy coconut butter from the store or online, but it's actually really easy to make at home! Just blend unsweetened shredded coconut in a food processor until it becomes liquid. It takes time, but is well worth it.

Tigernut Flour Pumpkin Bars (Paleo, Vegan, Nut Free)

Description

These pumpkin bars are made with tigernut flour and sweetened with dates. They have a chewy crust and fudgy dark chocolate topping.

Ingredients

Scale

Crust

1 cup pitted medjool dates
1 1/2 cups tigernut flour (138g)
1/3 cup pumpkin puree
1/4 cup melted coconut butter*
1 tsp vanilla extract
1/2 tsp pumpkin spice
1/8 tsp salt

Topping

1/2 cup dark chocolate chips
1/4 cup sunflower seed butter

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Instructions

Place dates in a bowl and cover with hot water so that they are fully submerged. Let the dates soak for 5 minutes to soften.
Drain the water from the dates and place them in your food processor, along with the remaining crust ingredients. Blend, stopping every so often to scrape the sides. The crust should have a playdough-like texture.
Firmly press the crust into a lined 11x7 inch or 8x8 inch baking dish.
Make the topping by melting the dark chocolate chips over low heat (or in the microwave at 20-30 second intervals). Mix in the sunflower seed butter.
Pour the topping over the crust and use a spatula to spread the topping to all edges of the pan.
Place the bars in the fridge overnight, or for at least 4 hours to set.
After chilling in the fridge, remove the bars from the pan and cut to desired size (I cut mine into 18 pieces.)
Store the bars in an airtight container in the fridge for up to two weeks. Or in a baggie in the freezer for up to two months.

Notes

*Coconut butter is added for the crust texture. Since it is solid at room temperature, it helps the bars hold their structure. You can omit this ingredient if you must, but it will make the crust softer.