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“Golden sweet crunchy tigernut clusters with toasted coconut and maple glaze cooling on parchment paper.”
Sherryl Jenkins's avatarSherryl Jenkins

Sweet Crunchy Tigernut Clusters

“Golden sweet crunchy tigernut clusters with toasted coconut and maple glaze cooling on parchment paper.”
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Prep Time 5 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup roasted tigernuts, roughly chopped
  • 1 cup unsweetened coconut flakes
  • 3 tbsp pure maple syrup
  • 1 1/2 tbsp tbsp coconut oil
  • 1/2 tsp pure vanilla extract (optional if tolerated; use vanilla bean powder for full AIP)
  • Pinch of sea salt
  • 1 tbsp tigernut flour for extra crunch and binding optional
  • 1 tbsp coconut sugar for a deeper caramel note optional
  • Sprinkle of dried pineapple bits for tropical flavor optional
  • Dash of carob powder for a cocoa-like twist optional

Equipment

  • Baking sheet – the stage where all the golden-brown magic happens.
  • Parchment paper – your non-stick, no-cleanup bestie (seriously, buy it in bulk).
  • Medium mixing bowl – for tossing everything together before you inevitably taste test.
  • Small saucepan or microwave-safe bowl – to melt that glorious maple-coconut coating.
  • Wooden spoon or spatula – because your fingers will be tempted, but they’re not heatproof.
  • Cooling rack (optional) – helps clusters crisp faster if patience isn’t your strong suit.
  • Airtight jar or container – for storage, gifting, or hiding the evidence that you already ate half the batch.

Method
 

  1. Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
  2. Combine dry ingredients: In a bowl, mix roasted tigernuts and coconut flakes.
  3. Melt & mix: In a small saucepan, melt maple syrup and coconut oil over low heat. Stir in cinnamon, vanilla (or vanilla bean powder), and sea salt.
  4. Coat & toss: Pour syrup mixture over tigernuts and coconut, stirring until evenly coated and glossy.
  5. Bake: Spread onto the baking sheet in a thin layer and bake 10–12 minutes, stirring once halfway through, until golden and fragrant.Cool completely: Let cool on the sheet for at least 20 minutes — they’ll crisp up beautifully as they cool. Break into clusters once firm.
  6. Cool completely: Let cool on the sheet for at least 20 minutes — they’ll crisp up beautifully as they cool. Break into clusters once firm.
  7. Store: Keep in an airtight jar at room temperature for up to 2 weeks, or refrigerate for longer shelf life.

Notes

🍴Serving Info & Macros

  • Yield: 6–8 servings
  • Serving Size: about ¼ cup
Approximate Macros (per ¼ cup serving):
  • Calories: ~145
  • Fat: 9 g
  • Carbohydrates: 14 g
  • Fiber: 3 g
  • Protein: 2 g
Nutrition Note:
Values are approximate and can vary depending on ingredient brands, substitutions, and the number of “chef’s samples” that mysteriously vanish mid-recipe.