Abstract: To elucidate the effects of tiger nut oil-based cocoa butter equivalent (CBE) on chocolate quality and assess their feasibility as base stock fat for chocolate, chocolate samples were prepared by partially or complete replacement of natural cocoa butter (CB) with tiger nut oil-based CBE, combined with cocoa powder, sugar, and other ingredients, followed by mixing, grinding, tempering, and molding. Sample quality was evaluated by characterizing crystal morphology via X-ray diffraction (XRD), analyzing thermal properties using differential scanning calorimetry (DSC), determining rheological behavior with a rotational rheometer, assessing storage stability through a cyclic temperature storage test, and scoring sensory attributes by a 20-member professional panel according to established criteria. XRD and DSC results indicated that chocolates containing pure CB, 5% tiger nut oil-based CBE + 95% CB, and pure tiger nut oil-based CBE mainly formed β-V crystal, and all DSC melting curves displayed a single endothermic peak with a melting peak temperature of 33-34 ℃. Rheological measurements indicated all samples behaved as pseudoplastic fluids. After 56 days of cyclic temperature storage, bloom severity of pure CBE chocolate was lower than that of pure CB chocolate, and its hardness rose firstly and then slightly decreased with prolonged storage. Sensory results demonstrated no obvious differences in color, smoothness and waxiness between pure tiger nut CBE chocolate and pure CB chocolate, with favorable overall acceptability. In conclusion, tiger nut oil-based CBE possess great application potential as a base oil for chocolate production.