Coconut Tigernut Butter Smoothie Bowl

The best things about summer – Bikini weather and Smoothie Bowls!

This super easy Tigernut smoothie bowl is ideal as a post work-out or brekky on the go during those for those warm summer days.

Recipe by the lovely insta-foodie Isabowls 

This recipe also includes tiger nut butter. We like to make a batch of first and save the rest for later as the perfect nut-free spread. 


Tigernut butter ingredients

  • 2 cups of tigernuts
  • 1 cup of coconut oil
  • 1 pinch of Himalayan salt
  • ½ tsp. Pure vanilla extract


Smoothie ingredients

  • 1/2 frozen banana (use more for a thicker consistency)
  • tsp spirulina
  • 1 fresh coconut (meat & water)
  • 1/2 tbsp hemp powder (optional)
  • handful of fresh spinach



Nut butter

  1. Soak Tigernuts 12-24 hours in a large bowl of water. After soaking for 12-24 hours, drain Tigernuts.
  2. Place all ingredients into a high speed blender and blend until creamy. Add more coconut oil as needed for a smoother consistency.
  3. Store in glass jar in the fridge. It should last about a month



  1. Blend all ingredients in a processor or blender
  2. Pour into smoothie glass, bowl (or bucket) and use which ever toppings you desire. We like to sprinkle diced tigernuts on for a bit of extra crunch. Isa used cinnamon & raisin granola made from sprouted buckwheat and coconut and added a couple of frozen raspberries, mulberries, hemp hearts and edible flowers for good measure!


Love TFF xx

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