Sponsor Recipes: Pana Organic share 5 healthy vegan chocolate recipes
Discover some of the delicious gluten-free vegan recipes you can make with Pana Organic.
Servings
6
Prep time
Cook time
Recipe
Ingredients
- Basic Tart Shell
- 120g desiccated coconut
- 125g nut flour
- 50–75mL coconut nectar
- 2 pinches Himalayan pink salt
- Coconut oil, for greasing
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- Choc-Mint Filling
- 45g bar Pana Chocolate Mint
- 3 tsp coconut oil
- 50g coconut butter, melted
- 120mL coconut cream
- 1 tbsp coconut nectar
- Pinch Himalayan pink salt
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- Pana Chocolate bar shavings, to garnish
Method
- Blend together all tart shell ingredients except coconut oil.
- Grease tart tins with coconut oil and place baking paper on base. Press an even amount of mixture into each tin.
- Press mixture firmly to compact it, only allowing shell to come about 1cm up sides of tin. While you are compacting mixture, you will notice the oils releasing — this is a great thing!
- Freeze to firm up a little, then pop shells out. Keep tart shells refrigerated until needed.
- To make filling, melt chocolate and coconut oil over bain-marie. Pour melted chocolate and oil into bowl along with all other ingredients and fold gently to combine.
- Pour equal amounts of filling into each tart shell, then return tarts to fridge to set for 30 mins.
- Garnish with chocolate shavings.
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