Lunch box snacks

For the Seaweed Wasabi Marcona Almonds

1. Preheat oven to 180C.
2. Place the oven onto a tray, then roast for 10 minutes or until roasted and golden.
3. Remove from the oven, then drizzle with olive oil.
4. Crush the seaweed snack, then scatter over the nuts along with the sesame seeds and toss well.
5. Leave to cool completely before storing in an airtight container

For the crunchy peanut butter seed cups

1. Line a mini-muffin tin with mini paper liners.
2. Place a teaspoon of the melted chocolate into each cup, then place in the fridge to set.
3. Place the seed crackers into a food processor and pulse until crumbled.
4. Add the peanut butter dips and honey, then pulse until well combined.
5. Spoon spoonfulls of mixture onto the set chocolate bases, then press down well until level.
6. Top with a teaspoonful of chocolate, then refrigerate again to set the chocolate.