6 Nut Free Lunchbox treats

1. Chocolate and Orange Blackbean Bliss balls

To make:

Whizz til smooth:
1 tin of drained blackbeans
2 cups raisins
2 cups sunflower seeds
2 tbsp cocoa powder
Rind of 1 orange
Juice of 1 orange

Roll into balls. Cover with desiccated coconut.
Time in the kitchen: 15 minutes

Store in the fridge or freezer

Makes 45 balls

2. Peach and Oat Bliss Balls

Nut and dried fruit free!

Simply whizz till smoothish:
1 ½ cups of oats
1 ½ cups of stewed peaches (or similar, I’ve made this with fresh feijoas and want to try it with tamarillos next!) with the juice drained off
1 cup of desiccated coconut
3 tbsp chia seeds
1 tsp of cinnamon (optional)
3 tbsps of runny honey (optional)

Allow to set for about ten minutes, so easy to handle. Add extra chia seeds if needed.
Roll into balls.
Smother in coconut

Makes 25 balls.
Store in the fridge or freezer ☺️

3. Boysenberry Tongues or Fingers!These are a variation of the feijoa Bliss balls I made yesterday, but a bit yummier!

Nut free and seed free, dairy free and no dried fruit!

To make:
3/4 cup of defrosted boysenberries
2 cups rolled oats
3 tbsp chia seeds.

Whizz and allow to set for 10 minutes.

Bring to the boil:
2 heaped tbsps of coconut oil
1 tbsp of honey

Pour into the berry and oats mixture. Whizz briefly or until combined

Spoon onto a tray.
Leave in the fridge to set.

Time in the kitchen: 10 minutes 😊

4. Feijoa Bliss Balls

Nut, seed, dairy and dried fruit free!

In a pot bring to a boil:
2 heaped tbsps of coconut oil
1 tbsp honey

1 cup oats
1 cup feijoas (peeled)
1/2 cup desicated coconut

Add coconut oil and honey.
Mix so combined
Roll into balls.
Put in fridge to set.

Eat within 3 days or store in freezer.

Time in the kitchen: under 10 minutes 😊

5. Black Bean Brownie

How to make:

In the food processor put:

1 tin of black beans drained,

3 eggs,

3 heaped tbsp’s of cocoa powder,

1/4 cup strong coffee (optional)

1 tsp of vanilla essence

2 tbsp of brown sugar or honey.


Add 2 tbsp of flour (we used a gluten free mix,).

1/2 tsp baking powder and

60 grams of dark chocolate.


Put mixture in silicone slice tin. Bake in oven on 180 degrees for 30 minutes.

Time in the kitchen: 10 minutes plus cook time 😋

6. Nut Free Popcorn Muesli bar

Whizz till roughly chopped:

3/4 cup buckwheat groats

3/4 cup oats

4 cups of plain popped popcorn

3/4 cup pumpkin seeds

2 cups raisins

In a pot heat:

130 grams of butter or coconut oil

1/4 cup dark brown sugar or similar

1 tsp of vanilla essence

2 tbsp of cocoa powder

Stir well, while butter melts.

Allow mixture to bubble for 5 minutes, stirring occasionally to prevent burning.

Add caramel mixture to the food processor and whizz briefly so all the muesli is covered with caramel.

Place in a silicone slicce tin and press down firmly. If your hands get sticky, wet them with cold water and press down again.

Leave in fridge to set for 1 to 2 hours or until firm. Cut into slices and keep in fridge.

Time in the kitchen: 15 minutes