I am SO proud of this recipe. The Cherry Heartbeet Bars are sooo good. All of the flavors compliment each other so well. I got inspiration for this recipe from that limited edition flavor that Van Leeuwen had last year called Cherry Heartbeet. It’s also the flavor that inspired the name of my blog. I remember going to get icecream and I was having such a great day and then I tried that icecream and I was like wow, this is amazing. And then I was like oh my god, I’m the heartbeet! So, the cherry heartbeet bars are special to me because it brings me back to that epiphany moment. It reminds me to always follow my heart.
The icecream flavor doesn’t exist anymore, but these bars capture what I remember from it and the best part is that you don’t have to bake them! Once the beet is ready you just blend and freeze, it’s that simple! 🙂
Why is each ingredient special?
Beets – This give the bar a subtle earthy flavor and a vibrant magenta color. Beets help reduce inflammation and regulate blood pressure.
Cherries – Antioxidant rich and help add more sweet and tartiness to the recipe.
Milk of choice – softens the color of the beets and cherries and gives a nice texture to the top layer.
Flax meal – hello fiber!
Coconut sugar – has a lower glycemic index than cane sugar.
Orange juice – Vitamin C!
Oil – helps the crust stick together to press into the dish.
Almond Meal – Zero food waste technique if you’re using your almond meal from making your own almond milk!
Almond extract – gives it those dreamy marzipan undertones.
Oat flour – thickens the mixture and lightens the color.Print
Cherry Heartbeet Bars
A sweet treat you can let cook in your freezer. Gluten-free, Dairy-free + Vegan.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 6–8 bars 1x
- Category: Dessert, Side Dish, Snack
- 1/4 cup almond meal or flour
- 1/4 cup flax meal
- 1 tsp coconut sugar
- 2 tbsps canola or coconut oil
- 1 small beet (roasted + peeled)
- 1 cup sweet dark + tart cherries (frozen)
- 1/4 cup rice milk or almond milk
- 1 tbsp flaxmeal
- 1/3 cup coconut sugar
- 1 tbsp squeezed orange juice
- 1 tsp almond extract
- 1 cup oat flour
- Roast beet wrapped in tin foil at 400 degrees for 40 minutes.
- Remove from oven and remove skins by rubbing a towel or paper towel over it. Set aside.
- Blend the crust ingredients into the blender until you can shape it with your hands.
- Then put it into the bottom of a dish and press it down with the top of a spoon until it’s evenly spread through the dish.
- Put the dish in the freezer.
- Clean out the blender and then add the cherries, beet, milk, and coconut sugar.
- Blend on high and add the rest of the ingredients and continue.
- Take the dish out of the freezer.
- Pour the top layer above the crust and spread it out with the top of a spoon.
- Keep in the freezer for about an hour minimum.
- Let sit for a couple minutes if you can’t cut into it right away.
- Then serve!
After taking it out of the freezer let it cool for a bit. It tastes the best when it’s cold but not too tough to chew. This can take anywhere from a couple minutes to 10 minutes depending on how frozen it is. I used cookie cutter for the hearts which you can also do instead of cutting it with a knife and I used a 9.5 x 6.5 x 2 in. (1.5 qt) oval baking dish.
If you want to make this recipe, make some creamy almond milk! The meal you get from making it can be used for the cherry heartbeet bars 🙂