Sweet Bites

Sweet Bites

KEY LIME BITES

1 cup pistachios

20 Medjool dates, pitted

¾ cup oats

½ cup coconut oil, melted

¼ cup unsweetened coconut

3 limes, juiced + zested

 

Combine ingredients in a food processor until puréed. Remove and transfer to a mixing bowl. Shape into 20-24 balls and place on wax or parchment paper. Refrigerate to chill. [Per bite: 145 calories, 20g carbs, 7g fat, 2g protein, 14g sugar].

 

FROZEN BANANA POPS

2 bananas, cut in half

4 tablespoons Justin's Nut Butter (Peanut, Almond, Chocolate Hazelnut)

choice of toppings (oats, coconut, chia, honey)

straws or popsicle sticks

 

Stick a straw or popsicle stick through the center of the base of the banana half, enough to hold the straw/stick in place. Place the banana halves in the freezer in a Ziploc bag for at least 2-4 hours. Remove from the freezer. Spread each half with 1 tablespoon of nut butter, then dip into your choice of toppings. Freeze for another 30 minutes, then remove and enjoy. Makes 4 pops [Per serving: approximately 7g fat, 20g carbs, 3g protein, 12g sugar].

Pictured: Honey Peanut Butter + Honey Drizzle, Chocolate Hazelnut Butter + Shredded Coconut, Maple Almond Butter + Oats + Cinnamon

 

APRICOT POWER BITES

1 squeeze pack (2 tablespoons) Justin's Honey Almond Butter

1/2 cup dried apricots

2 tablespoons goji berries

1/2 cup oats

2 tablespoons chia seeds

2 tablespoons unsweetened coconut

 

Combine ingredients in a food processor until puréed. Shape the mixture into 6 bite-sized balls. Store in an air-tight container. Serves 3.

 

PUMPKIN PIE BITES

1 can pumpkin purée

2 bananas

1/3 cup maple syrup

2 teaspoons pumpkin pie spice

1 teaspoon cinnamon

10 Health Warrior Apple Cinnamon Chia Bars

nonstick coconut oil cooking spray

 

Preheat the oven to 350 degrees. Prepare a mini (or regular) muffin tin by lightly coating each cup with nonstick cooking spray. In a food processor, pulse the Health Warrior Chia Bars until they are broken apart and crumbly. Press the crumbled Chia Bars firmly into the bottom of 12-15 mini muffin cups to form a crust. Set aside. Add the pumpkin purée, bananas, maple syrup, pumpkin pie spice, cinnamon and a dash of sea salt to the food processor and pulse until creamy. Scoop the pumpkin mixture into each muffin cup to top the Chia Bar crust. Bake for 20-25 minutes. Remove from the oven and allow the cups to cool for at least 10-15 minutes. Serves 4-5. Store in the refrigerator in an air-tight container.

 

YOGURT COVERED PRETZELS

1 container plain Siggi's skyr or Greek yogurt

1/4 cup honey or agave

2 tablespoons coconut oil, melted

1 teaspoon vanilla extract

pretzels (regular or gluten free)

 

Preheat the oven to 250 degrees. Prepare the frosting by combining the yogurt, honey, melted coconut oil and vanilla until smooth. Using a spatula, dip each pretzel into the frosting, then place it on a wire rack. Repeat until the yogurt frosting runs out (around 60 mini pretzels). Put the wire rack on top of a baking sheet, in case the excess frosting drips. Turn OFF the oven, then place the rack and pan in the oven, leaving the door slightly open. This will allow the frosting to dry without making the pretzels soggy. Leave in the oven for 3-4 hours until the frosting hardens. Store in an air-tight container in the refrigerator. Serves 4-6.

 

HONEY NUT O'S BARS

2 cups Cheerios or gluten free oat O's

1 cup Justin's almond butter

1/4 cup honey

1/4 cup coconut oil

cinnamon

 

Microwave the honey and coconut oil in a microwave-safe bowl for 30 seconds. Pour into a mixing bowl. Scoop in almond butter and stir with a spatula to combine. Add the cereal and cinnamon then mix with the spatula. Pour the mixture into a 8x8 baking dish, pressing down firmly. Refrigerate for at least an hour then cut into 16 bars.

 

NUT BUTTER COOKIE BITES

1/2 cup oats

20 Medjool dates, pitted

1/3 cup nut butter

2 tablespoons agave

1/2 cup chocolate chips

 

In a food processor, pulse oats until finely ground. Add dates, nut butter, and agave and pulse until fully mixed. Remove the paste from the food processor with a spatula and place in a bowl. Stir in chocolate chips. Then shape into bite sized balls and enjoy chilled.

Nut Butters

Nut Butters

PUMPKIN ALMOND BUTTER

2 tablespoons Justin's almond butter (we like vanilla or maple flavor)

2 tablespoons pumpkin puree

1 teaspoon honey or maple syrup

dash of pumpkin spice

 

Combine all of the ingredients and use as a spread or dip. Serves 1.

 

OATMEAL RAISIN COOKIE BUTTER

1 1/2 cups Justin's maple almond butter

1/2 cup coconut oil

2 tablespoons honey

3 tablespoons oats

1/2 teaspoon cinnamon

1/2 cup raisins (more or less if you want!)

 

Microwave the coconut oil and honey in a microwave-safe bowl for 30 seconds. Pour into a mixing bowl and add in the almond butter, stirring to combine. Add in the oats, cinnamon and raisins and use a spatula to mix. Scoop into a mason jar or air-tight container and store in the refrigerator. Use in smoothies, oatmeal or as a spread.

 

VANILLA COOKIE BUTTER

6 tablespoons Justin's Vanilla Almond Butter

2 tablespoons Slender Seven Cookie Dough

 

Preheat the oven to 400. Spread the Cookie Dough flat and thin on a baking sheet. Bake for 15-18 minutes, until the dough is slightly over-cooked and toasted. Allow the dough to cool, then stir in a large bowl with a container of Justin's Vanilla Almond Butter. Use as a spread. Makes 4 servings.

 

COOKIE BUTTER

1 jar creamy cashew butter

½ teaspoon vanilla extract

5 Midel (Gluten Free) ginger snaps

2 tablespoons mini chocolate chips

dash of sea salt

 

Pour the cashew butter into a food processor and pulse to combine with the vanilla, ginger snaps, chocolate chips and sea salt until creamy. Makes 24 servings [Approximately 1 ½ tablespoons per serving: 120 calories, 10g fat, 7g carbs, 2g sugar, 3g protein].

Savory Bites

Savory Bites

BEET TARTINE

2 Mild Vinegar Beets by Love Beets

1 slice of bread or 2 flatbread crackers (regular or gluten free)

2 tablespoons goat cheese

1 tablespoon fresh squeezed orange

1 tablespoon honey

1 tablespoon walnuts

2 tablespoons golden raisins

 

Mix the goat cheese, orange juice and honey until creamy. Spread on the bread or crackers. Top with the sliced beets, walnuts and raisins. Serves 1. 

 

CHEESE STRAWS

2 cups oat flour

1/2 cup parmesan cheese

1 teaspoon honey or agave

Himalayan sea salt

1/2 cup coconut oil

2 tablespoons unsweetened almond milk

1 ounce goat cheese

 

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a large bowl, mix the oat flour with the parmesan cheese, honey and a dash of sea salt. Fold in the coconut oil and continue to mix until the dough is crumbly. Pour in the almond milk to smooth the dough, then shape it into a ball. Cover the dough with saran wrap and allow it to chill in the refrigerator for 15-20 minutes. Transfer the dough to the parchment paper-lined baking sheet. Use a rolling pin to roll it flat on the pan. Cut the dough into long and narrow rectangles. Bake for 10-12 minutes, until the cheese straws are lightly brown and toasted. Sprinkle with goat cheese and bake 2-3 minutes longer. Remove from the oven and allow the straws to cool completely before using a spatula to separate the pieces.

 

AVOCADO TOAST

1 avocado

4 Natural Nectar Cracklebread crackers (gluten free)

paprika

 

Spread the avocado evenly over the 4 crackers. Top each with a dash of paprika. Makes 4 servings.

Snack Mixes

Snack Mixes

SNICKERDOODLE CEREAL MIX

6 cups gluten-free rice cereal

¾ cup roasted almond butter

1 teaspoon vanilla extract

pink Himalayan sea salt

5 packets Truvia

1 tablespoon cinnamon

nonstick coconut oil spray

 

Preheat the oven to 350 degrees. Pour the cereal into a large mixing bowl. In a smaller bowl, microwave the almond butter, vanilla and sea salt for 2 minutes. Pour over the cereal and stir to coat. Sprinkle the Truvia and cinnamon and mix evenly. Spread flat on a baking sheet lightly coated with the coconut oil spray. Bake for 10 minutes. Remove and allow the snack mix to cool completely. Makes 10 snack servings [Per serving: 170 calories, 10g fat, 17g carbs, 3g fiber, 3g sugar, 5g protein].

 

SWEET & SALTY SNACK MIX

8 cups Angie's Boomchickapop Lightly Sweetened Popcorn

4 cups pretzels, regular or gluten free

1 cup Justin's Chocolate Hazelnut Butter

 

Combine the popcorn and pretzels in a large mixing bowl. Microwave the hazelnut butter in a mug for 1 minute. Pour over the popcorn and pretzel mixture and toss to coat. Allow the mix to cool completely, then store in the refrigerator in an air-tight container. 

 

AUTUMN SPICED SEED & NUT MIX

1 cup pecans, chopped

2 cups pumpkin seeds

1/4 cup maple syrup

1 tablespoon coconut oil

1 tablespoon pumpkin pie spice

1 tablespoon cinnamon

2 pouches Dang coconut chips

 

Preheat the oven to 350 degrees. Heat the maple syrup and coconut oil in the microwave for about 1 minute. Remove and stir in the pumpkin pie spice and cinnamon. In a large bowl, toss the pecans and pumpkin seeds with the maple syrup mixture to coat. Spread the nuts and seeds flat on a foil-lined baking sheet lightly greased with nonstick cooking spray. Bake for 20-25 minutes, until the nuts and seeds are toasted and caramelized. Allow the mixture to cool completely, then toss in the coconut chips. Store in an air tight container.

 

COPYCAT CHEX MIX

8 cups plain crispy rice or oat cereal 

4 cups Snyder's pretzel sticks (gluten free)

1/4 cup coconut oil

3 tablespoons worcestershire sauce

2 teaspoons garlic powder

2 teaspoons onion power

2 teaspoons ground mustard

 

Preheat the oven to 250 degrees. Add cereal and pretzels to a large mixing bowl. Microwave coconut oil, worcestershire sauce, and spices for 1 minute, or until coconut oil is melted. Immediately pour over the cereal and pretzels and toss to coat. Lay mixture flat on 2 baking sheets. Bake for 1 hour, stirring occasionally. Remove from the oven and lay flat to cool completely. Makes 12 servings.

 

SKINNY CHOCOLATE SNACK MIX

1 cup Justin's Chocolate Almond Butter

1/4 cup agave

5 cups plain cereal (we like gluten free Multigrain Puffins or Rice Chex)

1 cup dried bananas (we like Barnana)

3 cups Skinny Pop popcorn

1 3-ounce bag coconut chips (we like Dang)

1 cup The Good Bean Chocolate roasted chickpeas

 

Pour cereal and bananas in a large mixing bowl then set aside. Mix chocolate almond butter and agave in a microwave-safe bowl and heat for 45-60, stirring halfway through. Pour over the cereal mixture and stir with a spatula until lightly coated. Refrigerate for 10 minutes to cool off, then remove and add popcorn, coconut, and chocolate chickpeas. Toss to combine. Enjoy as a snack mix, yogurt topping, or cereal! Makes 12 servings.