NUT BUTTER: who doesn’t love this stuff?!

We are beyond excited to announce our partnership with Big Spoon Roasters! This Durham-based company creates handcrafted nut butters from scratch, and their ingredients are sourced from local and like-minded producers. We love that the awesome folks at Big Spoon can run a kick ass company and feel just as strongly about nut butter and supporting our local community as we do. They make wholesome products for consumers to enjoy time and time again. By listening to the community and producing a fabulous product based on customer feedback, Big Spoon has been able to create a variety of flavors for every taste to enjoy!


I personally love that I can eat nut butter at every meal: Mission Almond Butter on my breakfast bagel, Almond Ginger Butter in my post workout protein shake, Peanut Cashew Butter with jam for my lunch sandwich, Maple Cinnamon Nut Butter in my oatmeal bowls for snack time, AND the Almond Cocoa Butter with my soy ice cream. I even eat nut butter before races--but this is coming from a girl who runs 2 miles, eats a dozen doughnuts, and then runs back 2 miles for my tummy might be made of iron at this point…so let’s take that with the grain of salt!--Wait a minute, I could add the Tigerwalk Espresso Nut Butter to my doughnuts next year!!


It’s kind of unbelievable the amount of “nut”rients you get from “nuts” (pun definitely intended). As a vegan, I’m trying to find ways to maximize my protein intake. Big spoon offers the versatility that my body needs to keep my meals flavorful and nutritious! Check out the other athletes this awesome company supports HERE!


I recently made these bars with Big Spoon’s Mission Almond nut butter, and they turned out absolutely delicious:

Recipe from: The Nutty Scoop

No Bake Granola Bars Recipe {Gluten-Free, Vegan}

Total Time: 15 minutes

Yield: 8-10 servings



  1. Line an 8x8-inch baking pan with unbleached parchment paper and set aside.

  2. In a large mixing bowl, or a stand mixer, add all the ingredients. Mix thoroughly until combined.

  3. Press the mixture firmly into the prepared baking pan. Place in the fridge until the mixture sets, about 3-4 hours. Cut into bars and serve. Cover leftovers and store them in the fridge for up to 1 week.


If you’d like, drizzle 2 tablespoons of melted (vegan) dark chocolate over the bars before you place them in the fridge.