These bites combine tiger nut, almonds and dates for a dense, indulgent snack, flavoured with carob and mesquite. With no baking and no unnecessary ingredients, they come together in a few minutes in the food processor and are easy to roll into balls to slip into a bag. A handy little stash to keep in the fridge for those mid-afternoon hunger pangs.
Raw tiger nut and carob energy bites
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Ingredients
- 90 g tiger nut flakes
- 150 g raw almonds
- 300 g pitted dates, soaked
- 2 tablespoons raw carob powder
- 2 tablespoons mesquite powder
- 2 tablespoons melted coconut oil
- 1 teaspoon chaga powder (optional)
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1 pinch of pink Himalayan salt (or the equivalent of 1 tablespoon - 15 ml - of seawater)
Method
- Put all the ingredients except the coconut oil in the food processor and blend for about 2 minutes.
- Add the coconut oil and blend again. The mixture should stay slightly crumbly but hold together when you squeeze it in your hand: stop as soon as it does, so the almonds don't heat up.
- Transfer the mixture to a large bowl.
- Scoop out portions with a small ice cream scoop and roll them into tight balls between your hands (gloves make the job easier).
- Roll each ball in the powder of your choice (carob, lucuma...) and place it on a tray lined with baking paper.
- Put them in the freezer for 30 minutes to firm up.
Tip
Tiger nut flakes have a naturally sweet, hazelnut-like taste that goes very well with carob. If your dates are very soft, there is no need to soak them for long: 10 minutes is enough, and the mixture will stick less to your fingers.
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FAQ: your questions about tiger nut energy bites
What is tiger nut?
Tiger nut is the small tuber of a plant in the Cyperaceae family, Cyperus esculentus, grown since antiquity around the Mediterranean and in West Africa. Despite its names tiger nut and earth almond, it is not a nut but a tuber. It is sold whole, peeled, as flour or as flakes, and the flakes are what give these bites their texture.
What does tiger nut taste like?
Tiger nut has a mild, naturally sweet flavour reminiscent of hazelnut and almond. This taste is what made horchata de chufa, the traditional drink of the Valencia region, so popular. As flakes, it gives these bites an indulgent note that goes very well with carob, vanilla and cinnamon.
How do you eat tiger nuts?
Whole and dry, tiger nuts are very hard: soak them for 12 to 24 hours in filtered water before munching them or blending them into a plant milk. The flakes, on the other hand, can be used straight away in porridge, raw granola, muesli or bites like these. Finally, tiger nut flour is used in baking, particularly in gluten-free biscuits.
What is an easy energy ball recipe?
The base comes down to three elements: dates to bind, nuts for texture and a dry ingredient in flake form. Here, blend 150 g almonds, 300 g soaked dates, 90 g tiger nut flakes, the carob, mesquite, vanilla, cinnamon and a pinch of salt, then add the melted coconut oil. Shape into tight balls, roll them in carob powder and let them firm up for 30 minutes in the freezer.
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