Lunchbox Inspo

Delish Recipes

Take your snack making (and packing) skills to the next level

What’s that we hear? Rumbly tummies! When hunger strikes and your kids come calling, these moreish bites will definitely hit the spot.

Stepping into the seemlingly mystical world of kids’ lunchbox packing doesn’t need to be daunting. We’ve uncovered some simple ways to find your lunchbox mojo!

Green Pea Dip

You’ll need:

2 cups (220g) frozen peas (or shell fresh peas) Large handful (1 cup) mint leaves ½ cup (70g) pine nuts or blanched almonds Finely grated zest of 1 lemon (adjust to taste) 2 tbsp lemon juice 1–2 tbsps olive or coconut oil Sea salt & ground black pepper

Method:

1. Bring a medium saucepan of water to the boil over high heat. Add the peas and cook for 3 minutes or until just tender – you don’t want them super-mushy. Drain.

2. Put peas into a food processor with mint, pine nuts, lemon zest and juice, and 1 tablespoon of the oil and process until smooth-ish. It’s best when it’s a little chunky. If you want a smooth consistency, add a little more oil or water. Season to taste with salt and pepper.

3. Serve with crackers, breadsticks, toasted pita or flatbread, or vegetable crudités.

LUNCHBOTS Stainless Steel Lunchbox

Yumbox Original

Boc ‘n’ roll by Roll’Eat

Api Wraps

Delicious Venus Bars

(makes 30–36 bars)

You’ll need: Caramel layer

1½ cups (285g) buckwheat 1½ cups (270g) pitted medjool dates (about 13) 1–2 tbsps mesquite powder (optional)

Choc-malt nougat layer

3 cups (450g) raw unsalted cashews 1/3 cup (75g) coconut oil melted ½ cup (50g) cacao powder 1 tbsp rice malt syrup

Chocolate layer

½ cup (125ml) canned coconut milk ¼ cup (60g) coconut oil, melted 1 tbsp cacao powder 1 tbsp maple syrup 1 tsp vanilla extract

Method:

1. To make the caramel layer, put the buckwheat into a food processor and process until ground, but still with texture.

2. Add the dates and mesquite powder (if using) and process again until well combined and the mixture comes together.

3. Line a 16cm × 26cm (base measurement) roasting tin with baking paper. Press the buckwheat mixture into the lined tin, pushing it into all the corners to make an even layer.

4. To make the choc-malt nougat layer, put the cashews, coconut oil, cacao powder and rice malt syrup into the food processor and process until well combined. (Don’t worry about cleaning the food processor between these steps.) Press this mixture on top of your ‘caramel’ layer. Again, try and get it as evenly spread as possible – don’t be afraid to use your fingers!

5. For the third and final chocolate layer, put the coconut milk, coconut oil, cacao powder, maple syrup and vanilla into a clean food processor or blender and process until well combined. Pour over the top of the other layers to evenly cover. Chill in the fridge or freezer for 1 hour or until set. This layer will have a lovely mousse-like consistency so it will be soft to the touch even after refrigeration. Cut into pieces to serve.

Tip: Venus Bars will keep for up to 3–5 days in an airtight container in the fridge.