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].



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



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.



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.



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.



2 cups Cheerios or gluten free oat O's

1 cup Justin's almond butter

1/4 cup honey

1/4 cup coconut oil



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.



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.