The Pretend Chef

Tigernut Energy Balls

Desserts/ finger food | June 25, 2017 | By

Tigernut energy balls are sweet nuggets you can carry on the go for an energy boost or a convenient snack. I have already written a lot about Tiger nuts and its benefits. Tiger nuts, a superfood, can be processed into milk, flour and oil. These are in turn used in the production of so many things from edible to non-edible products.

When tiger nut milk is produced, the pulp left behind is very rich in fibre and so many other nutrients that it is almost criminal to dispose of it. That nutrient-rich pulp with the coconut, dates and whatever else was added, make a delightful energy ball. Energy balls contain protein, carbohydrate and fat.

It is a pity I keep forgetting to measure out my ingredients, soon I will. It is really very easy to make, just like coconut candy.

You can add any of these:

Raisins, Chocolate chips
Seasame seed (Ridi, Benne seed), Oats
coffee, chocolate drink powder
lemon, Orange or lime zest
Peanut butter, Cashew butter
Peanut, Cashew nut
Chocolate coated Tiger nut energy balls

Chocolate coated tiger nut energy balls

To make Tigernut energy balls

Pulp from making Tigernut milk (including any added flavourings used)
Powdered milk
Other additional ingredient (see above)

Place tigernut 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.

Left over tiger nut pulp mixture for Tiger nut energy balls

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.

plain tiger nut energy balls

Plain tiger nut energy balls

Leave to cool completely.

Store in an airtight container in the fridge.

Variations (presentation):  

  • Place energy balls in the fridge to get cold, roll in melted chocolate, then roll in crushed nuts.
  • Roll tigernut energy balls in a nut butter eg Cashew butter, Peanut butter or almond butter.
  • Place a nugget eg. chocolate chip, pistachio nut etc. in the middle.


  • 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 tigernut 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 awhile after you remove from the heat, so be sure to remove at amber colour. It can easily get overcooked, burn and become bitter.
  • Be patient when cooking it, it takes awhile 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.


You will also enjoy my Tigernut milk (kunnu aya, horchata de chufas), 30 amazing facts about tiger nuts, 25 amazing facts about tiger nut flour, How to make Pulp Tigernut Flour, How to make Pure Tigernut Flour and 30 amazing facts about tigernut milk.

Do you have any comments, questions or suggestions, please leave a comment below. 

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Chocolate coated Tiger nut energy balls

Chocolate coated Tiger nut energy balls

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  1. Kunnu Aya, Tiger nut milk - The Pretend Chef - […] Use leftover pulp to make my Tigernut energy balls. […]
  2. How to make Pure Tigernut flour - The Pretend Chef - […] If you sieve it before use, don’t discard the rough chaff, you can use it as breading or sprinkle…
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