School lunches are back in action and getting your kids to eat healthy snacks and lunches that don’t require heating up and can be prepared in the rush of the morning routine can be a challenge. Kids need to love their lunches since Mom or Dad can’t be there to insist on them eating their veggies.
Here is a healthy, school friendly twist on the classic peanut butter and jelly. My kids also like to dip apple slices in it 
Since 90% of this is chickpeas it’s loaded with protein, iron, potassium, fibre and vitamin B6!
Recipe: In your food processor add
1 can of chickpeas – drained and rinsed
2 ripe bananas (1 avocado – optional)
6 tbsp of cocoa powder
4 tbsp of maple syrup
1 tbsp of vanilla extract
a pinch of salt to taste
add a splash of plant based milk for smoother, creamier texture (I use cashew)
Super easy, delish, packed with nutrients and stores in the fridge for a week!
Plant Based Jenny 