Tahini Almond Butter Beet Bars

Honestly, with the amount of beets that I consume each week it is kind of hard to imagine that I used to despise them, BUT I don't think I gave them a fair chance, cooked them correctly, nor truly looked into how amazing they are for your body, especially if you are an athlete or just work out a fair amount! Once I started dipping them into cashew cheese (trust me), adding them into tacos, or making these crispy roasted beet chips a few times a week or even these mint chocolate coconut beet bites, I've been addicted. Over this past summer I ate my weight in beets because they were so abundant at the farmers market, so I decided to make another recipe to share with you all using beets, but this time, I am using beet powder, from Love Beets! This is actually, the same beet powder that I used to make the mint chocolate coconut beet bites

I wanted to make a snack recipe for many reasons; snacks are a huge part of my meal prepping each week because I always need something healthy/substantial or on the go while I am in between yoga classes, taking workout classes myself or something to hold me over until my next meal. Also, Fall can be a transition month for many of us, we might be traveling more, the holiday stress, starting school, working more, or simply adjusting to a new workout routine as we head into the colder months and in that case you might need to adapt your eating schedule to fit those needs; i.e be prepared with more nutritious and filling snacks! 

So, what is so great about beets?! 


For starters, this powder from Love Beets is made from 100% beets and has zero grams of added sugar! Just 1 tablespoon is equal to 3 beets! I actually love adding this powder into my chocolate smoothies, sprinkling it on top of salad, or even adding it into my pesto; the taste isn’t over powering and it is so versatile! Love Beets has a section on their website with all the benefits of beets that you can check out here, but one of the things that I love about beets is that they can help increase exercise and stamina performance! So, they can help with improving blood and oxygen flow to your tired, overworked, or just sore muscles; this is because they are rich in nitrates! This is exactly what you want when you are working out - relax blood vessels and let blood flow more freely to your working muscles! Therefore, you can exercise longer or simply more efficiently!! They also are high in iron which is great for anyone who might suffer from fatigue; i.e. anyone that might be hitting the gym hard, training for a long race, teaching many fitness classes, or just walks all over the city for their workout! This powder makes it so easy to add it into your everyday routine; few scoops into your smoothies, energy bites, or these bars and your good to go! 

These bars are also loaded with almonds, walnuts, brazil nuts (great for fiber, magnesium, selenium, healthy fats), tahini, almond butter chia seeds, oats, and of course Love Beets that adds just a touch of sweetness to the bars. I didn't add any sweetener to the bar because as you know I don't have the biggest sweet tooth, but feel free to add (see directions below!) These have been great before a workout without weighing me down, especially before yoga when you need juuuust a little something before class yet not too much or you've just made the worst decision OR it makes a perfect little snack after to hold you over on your ride home until you can make yourself breakfast or lunch! They are salty, a little sweet, crunchy, and each bite is filled with nuts, coconut and cocoa nibs! They are perfect, to me!  

Prep time: 10 minutes
Freezer time: 1-2 hours to settle, or overnight! 


What you need:

3/4 cup gluten free oats
4 tbsp. chia seeds
1 1/4 cup shredded coconut flakes, unsweetened
1 1/2 cups of almonds, walnuts, brazil nuts*
1/4 cup cacao nibs
1 1/2 tbsp. Love Beets Powder
1 tbsp. cinnamon
few pinches of sea salt
pinch of nutmeg
1/2 cup tahini
1/2 cup almond butter (crunchy or creamy works, less oily the better) 
3 tbsp. sweetener of choice IF needed; maple syrup, honey etc. (see notes) 
Dark chocolate for topping. 

What you need to do:

1. In your food processor blend together the shredded coconut for 10 minutes. Almost as if you were going to make coconut butter! While that is blending...

2. In a large mixing bowl add: the oats, chia seeds, cinnamon, nutmeg, cacao nibs, sea salt, Love Beets powder. Mix. 

3. Add the coconut to the large mixing bowl and give it a good mix. 

4. To the same mixing bowl, add the tahini, almond butter, and sweetener of choice if using. Mix until well combined. *At this point I actually found it easier to add everything back into the food processor, including the nuts, to combine with a few pulses. If you do this, do not over pulse or mix as it will become too liquid-y. 

5. In a lined 8x8 pan with parchment paper (paper overflowing the sides) add the mix! Press down firmly and let it set in the freezer for 1 hour or so, or over night! 

6. Melt your favorite chocolate, I used 100% dark chocolate and drizzle over before cutting into squares. You can also melt the chocolate and drizzle it before you place the mix into the freezer. I did it after. 


1. I kept mine in the freezer even after cutting as I found that it kept the shape better. If you are taking these to work, school, or traveling they will be fine! They will be on the softer side and will start to melt a bit, but not fall apart. If you are worried about this, and can't keep them on the colder side for longer, I would add 4-5 dates in the blender with all of the ingredients and they will hold their shape and each bite will still be low in sugar, just do not use the liquid sweetener! 

2. Any nut butter will work! I would stick with something that isn't oily as the bars will melt faster. 

3. For the nut mixture, I just added in handfuls of each until it totaled 1.5 cups. You can also use any nuts you would like or seeds too! You can easily make these bars nut free, but using all seeds and sunflower seed butter! 

4. For the sweetener. I would stick with using dates to keep bind them together a bit more. If you are using a liquid sweetener, I would then adjust the nut butter and tahini ratio because they will be a bit too soft. I would suggest 1/2 cup almond butter, 1/4 cup tahini (or vice versa) then sweetener or choice. If you are using dates, keep the ratio the same as in directions. 


Cacao Oatmeal Bake w/ a Cashew Cream Spread (GF, DF)

A super simple oatmeal bake filled with collagen, anti-inflammatory agents and gut friendly ingredients that'll keep you satisfied all morning. It seriously tastes like brownies! 

Typically for breakfast I’ll either have a smoothie, a few energy bites, or pick at leftover veggies from the day before with tahini. I am usually not hungry when I first wake up and tend to wait till mid morning to eat, while sometimes that might not always be ideal, I then often need food that I can take on the go or make ahead of time that will last for a few days! Secondly, I always want to make sure that it is packed with gut and brain healthy/ friendly ingredients; such as fiber, protein, contain anti-inflammatory agents, antioxidants, boost my mood, healthy fats, and last but not least- collagen; an ingredient that seems to do it all these days! This way, even if I am taking something small with me on the go or having a light snack mid morning, I know that it is packed with benefits that will keep my body fueled and properly nourished until I work up an appetite!

SO, one thing that I love making ahead of time is either overnight oats or baked oatmeal. I honestly prefer baked oatmeal because it kind of feels like you are eating a cross between a cookie and a brownie; especially when it is warm out of the oven. The edges are super crispy and the middle is soft and can be gooey depending on how long you bake it for and what you put in the mix (chocolate chips, fresh fruits, nut butters etc!). I made this raw cacao collagen packed oatmeal with a few things in mind: first:

I wanted to use ingredients that are good for you; really good for you: I filled it with turmeric, ginger, maca powder, raw cacao, cinnamon, ground flaxseed and Vital Proteins Marine Collagen. We all know that the ones mentioned before the collagen can each separately help with inflammation, balancing hormones, boost your mood, help with digestion, contain omega 3’s, contain antioxidants, give you energy, balance your blood sugar levels, and so much more! So, what about the collagen?

I have a few recipes throughout my blog using the collagen and usually add the collagen into my daily smoothies, my baked goods (cookies, breads, desserts), chia puddings, and really just about anything you can think of! One of the best part about the collagen is that it is completely flavorless. Even if you add it to your morning coffee or latte, I promise you, you will not taste a think but will reap it’s benefits while you are sipping! The Marine Collagen is great for anyone that does not include meat in their diets or simply stays away from beef! However, for this recipe and anything else, their grass feed Collagen Peptides works interchangeably. 

Why collagen: On the Vital Proteins website, you can see the major benefits of the collagen listed here, but for starters; you all know that I suffer from major digestive issues such as SIBO, leaky gut, and IBS. Since I’ve started to incorporate collagen into my diet for the last two years, even just a few times a week, I’ve noticed major changes! Not only is it great for gut health because it helps repair damaged intestinal lining and restores the health of your gut! This is why I am so obsessed with drinking bone broth; which side note, they now have bone broth to-go packets! So you can essentially heat up water and pour one it and drink up! Another major changed that I noticed once I started to incorporate collagen into my routine was the growth of my hair and nails. My hair was becoming longer and my skins were too; as well as stronger! My skin was even glowing! It is also packed with protein, so adding it to this oatmeal bake was an easy decision!

Also! I decided to make a bake around the 4th of July holiday theme since it is only a few days away! Since many of us travel, it is such an easy breakfast to make for family or friends. It is super quick to prepare and only takes about 30 minutes in the oven and you can really add in anything you want. Going with the theme, I topped it with fresh blueberries and strawberries and this amazing cashew cream that had just a hint of sweetness! The cashew cream reminds me of the inside of an Oreo cookie and since this oatmeal bake is primarily chocolate; it feels like you are eating a brownie; yet it so so GOOD FOR YOU!

Oatmeal Bake: 
Prep time: 5 minutes
Bake time: 35 minutes
Total time: 40 minutes

What you need:
2 cups oats
1.5 cups + 2 tbsp almond milk
1 tsp. baking powder
1 tbsp. coconut oil, melted & cooled
1/2 cup + 1 tbsp almond butter (or any nut butter of choice) 
1 tbsp vanilla
1 tsp of EACH: ginger, turmeric, maca powder
1/4 tsp. sea salt
2 tbsp. cacao powder
2 scoops marine collagen
1tbsp ground flaxseed or chia seeds
3 tsp. cinnamon
fresh berries for topping 

*Note: you can omit the ginger + turmeric if you wish or add less of each! 

Cashew Cream:
Prep time: 4 hours (soaking of cashews)
Total time: Soaking time + 5 minutes to blend together
Yields: 1.5-2 cups

1.5 cups soak cashews (for at least 4 hours or more)
1-2 tbsp maple syrup
pinch of sea salt
3/4 cup fresh water
1 tbsp. vanilla
dash of cinnamon
1 scoop vital proteins marine collagen 

What you need to do: 

First prepare the cashew cream by soaking the cashews for at least 4 hours or overnight. 

  1. Drain and rinse them with clean water after they have soaked.
  2. Add them to a food processor with water, maple syrup (start with 1 tbsp first), sea salt, vanilla, and cinnamon. 
  3. Pulse for 1-2 mins, until well mixed. 
  4. The spread should be very creamy and smooth in texture. If not, add more water (start with 1 tbsp at a time). Taste test at this point and adjust to preference with either more sweetener, cinnamon, sea salt, vanilla etc! 
  5. Place in an air tight container while you prepare the oatmeal bake so the spread thickens

Oatmeal Bake:

  1. Preheat the oven at 350 degrees and grease your cast iron pan with coconut oil. If you do not have a cast iron use a 9x13 oven safe pan and either grease with oil or line with parchment paper.
  2. In a large mixing bowl combine the wet ingredients (almond butter, coconut oil, almond milk, vanilla). Mix completely until well combined
  3. Add the dry ingredients. 
  4. Mix until well incorporated
  5. Pour into your pan and bake at 350 degrees for 30 minutes. The edges will be crispy and the middle with be soft to touch. 


I did not add any sweetener into the oatmeal bake because of the cashew cream spread on top, which contains maple syrup. This had more a rich chocolate taste. Note, that most of my recipes contain no sweeteners, therefore if you are used to things on the sweeter side or added in maple syrup etc, I would add in 1-2 tbsp. of liquid sweetener of choice. 

You can sub any nut butter you prefer 

The first time I baked it for 35 minutes and then the second time I baked it for 30 minutes. I preferred it cooked less because oatmeal tends to become a little on the drier side when you bake it. Therefore, I would either bake it LESS OR add more liquid. 

Cashew Cream:

It will last up to 5 days in the fridge.

You can make this the day before.

Any leftovers can be used on cupcakes, other desserts, breads, toast, mousse, cakes, dipped in fruit, etc! 

You can also top this bake with peanut butter or almond butter etc! It still tastes so good, but I love it with the cashew cream because it is just something different! Plus the cashew cream stays fresh for about 5 days!

Almond Pulp Repurpose: 3 ways to use leftover almond pulp

For the last few years I've been making my own almond milk or cashew milk, but have recently the last few months have taken it up a notch and have been making it consistently every single week, sometimes twice a week. Before, I would go through phases of making it and then and buy it from the store out of convenience. (side note; you aren't lazy if you buy it from the store, simply encouraging you to make it on your own AND it bothers my stomach ALOT) 

Over time I realized that the gums and the added necessary ingredients in the nut milks were contributing to many of the stomach problems that I have. I soon realized that everything just tasted WAY better using homemade nut milks; the milk was thicker, creamier, smoother and didn't taste watered down. Also, the idea of making it might seem daunting or intimidating but it's quite simple considering all you need to do is soak the nuts over night, rinse them, add them to your blender with fresh clean water & anything else you want to flavor it, then blend away. The nice thing about cashew milk, is you do not have to strain it, but with almond milk you need to. 

Making almond milk a few times a week left me with bags of almond pulp left over and I didn't want to throw any of it away. I decided to test out a few recipes using the leftover pulp and I have been making them each time; you can almost get two recipes out of the almond pulp each time! Almond pulp should last about 5 days in the fridge, so you should make your recipes sooner rather than later so you can enjoy them for the full 5 days! Or freeze! 

Ps. I have a recipe for cashew milk, along with different flavors, here!

So, here are three recipes you can make using leftover almond pulp:
1. Almond Pulp Lemon Hummus (made with no chickpeas!)
2. Almond pulp almond joy bites
3. Almond flour "cheesy crackers" aka "cheez its"

Note: I didn't dry the almond pulp before using it. I stored it in the fridge overnight in a container before using it for these recipes. You can dry it in the oven on a low temperature & turn it into flour, but I haven't tested it that way for these recipes. 

First up: Lemon Hummus! 

After browsing the internet for ways to use the leftover pulp I saw a few things in which others had used the almond pulp to make a raw hummus, a few had added chickpeas and other ingredients that tend to bother my stomach (garlic, onions etc) so I decided to do a rendition of a light lemony raw hummus! It has the texture and the look of hummus, and I think tastes just like it since I decided to add tahini into the mix. It takes about 10 minutes to make and makes the perfect spread for crackers, veggies, sandwiches, or on top of a salad. It will last up to 5 days in the fridge. 

1 cup leftover almond pulp
1/3 cup tahini
juice of 1 lemon
few dashes of sea salt
few dashes of pepper
1 tbsp nutritional yeast
4 tbsp. olive oil + 1 tbsp olive oil for the top drizzle
1/3 cup water

Add all of the ingredients to your food processor and blend. Taste test and add in extras or more of any above ingredient. The consistency should be similar to hummus, if its too wet, add more almond pulp and if it is too dry, either add more liquid (tahini, water, olive oil). Store in fridge in an air tight container for up to 5 days. 

Almond pulp; almond joy energy bites! 

Each week I make of energy bites and pray that they last me the entire week, but honestly I go through them in a few days. I used the leftover almond pulp as the base with shredded coconut, making these bites taste like almond joys! Filled with protein and fiber, these bites are perfect for on the go, before/after workouts, or even after dinner because they were straight up fudge when I took a bite of them. 


1 cup leftover almond pulp
1 cup shredded unsweetened coconut flakes
3 tbsp coconut oil
1/3 almond butter or coconut butter* coconut butter will give it more the coconut taste you need
3 tbsp. hemp seeds
2 tbsp. ground flaxseed
3 heaping tbsp. cacao powder
dash cinnamon
1 tbsp. vanilla
3 tbsp. chocolate chips or cacao nibs
Sweetener if needed (4-5 dates, 2 tbsp. maple syrup)

Roll in: shredded coconut, cacao powder, or drizzle melted chocolate on top. 

Add all the ingredients to your food processor and blend. The consistency of these bites were more fudge like than the other bites that are on my blog. I think this is because of the almond pulp vs using crushed almonds. I didn't add sweetener to mine, but I would suggest adding if you like things on the sweeter side. I would probably use dates or maple syrup. The dates will change the texture to more chewy and if you are using a liquid sweetener you may need more dry ingredients. Mix all the ingredients together, and taste test as you go along according to your preference. 

Lastly! "Cheesy" almond flour crackers "Cheez-its"

These crackers are so simple to make and seriously addicting. I make them each week and finish them that same day. They are just the right amount of cheese flavor, hint of sea salt, and super crunchy. The inspiration came from when Katie over at @twist_of_lemons when she made turmeric ones and Brittany from @eatingbirdfood had made plain ones as well! 

Makes about 15-20 crackers depending on how thin/thick your dough is
Prep time: 5 minutes
cook time: less than 30 minutes

1 cup leftover almond pulp
few dashes of sea salt
1-2 tbsp nutritional yeast
3 tbsp. water 

1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

2. Mix together the above ingredients to form the dough into a ball. 

3. Flatten on parchment paper with hands. If the dough is sticky, lightly spread coconut oil on the parchment paper and a little on your hands to make it easier. 

4. Spread the almond flour cracker dough out evenly, the thinner you spread the crispier the cracker. 

5. Cut evenly length and width wise and sprinkle with more sea salt and nutritional yeast.

6. Bake in the oven for 20 minutes. Flip bake for another 5-8 minutes. 


If you have a thin dough on the parchment paper, you might not have to bake them as long. 

I store mine in the fridge for up to a week, but can be left on counter. 

Hope you enjoy!