Blueberry Brainy Stacks: A Quick & Healthy Kids Snack

These cute little blueberry stacks make a quick and easy snack that your children are bound to devour. With protein-rich almond butter, little bursts of blueberry and finished off with a few dark chocolate chips, this is a true super-snack packed full of brainy polyphenols as well as lots of flavour!

Whip these up for Valentine’s Day. They make a great post-sport or after-school snack. They also make fantastic homework fuel or a winning exam revision snack with all those polyphenols in the blueberries and dark chocolate. I’ve gone with a heart-shaped cutter here, but you can simply stack everything onto a slice of bread or toast if you are in a rush.

Find the gluten-free, dairy-free and nut-free switches in the cook’s tips below.

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Blueberry Brainy Stack

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Prep Time 5

Total Time 5

Course Snacks & Treats

Servings

Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Low-sugar, Nut-free, Sensory, Vegan, Vegetarian

Ingredients

1 slice Bread (wholemeal or sourdough is my preference)
1 tsp Almond Butter
6 Blueberries (halved)
12 Dark Chocolate (chips/drops)

Instructions

Using your favourite cookie cutter, carefully cut the slice of bread into two heart shapes. This step is optional and it is ok to just slice a piece of bread or toast in half.
Spread each piece evenly with the almond butter.
Top with the halved blueberries and sprinkle over the dark chocolate chips. Press these down a little to help everything to stick.
Serve straight away.

Notes

To make it easier for younger children to eat this snack, you can finely chop or slightly squish the blueberries, so they stick better to the almond butter. You can use more almond butter if they like it slathered on really thickly.

This recipe will work well with other soft fruit, such as raspberries or finely sliced strawberries as well as other nut butters like peanut, cashew, pistachio or hazelnut butter. You can also toast the bread if you want a warm snack.

Dairy-free: Use dairy-free dark chocolate chips.

Gluten-free: Swap the bread for gluten-free bread or try a gluten-free crispbread or rice cakes.

Nut-free: Switch the almond butter to tahini (sesame paste), sunflower seed butter or cream cheese.

Storage: These stacks are best enjoyed fresh or packed into a little snack box which will last up to 4 hours.

Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.

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