See the recipes below for some of the luxurious chocolate creations you can make with Pana Organic.
Chocolate Queen of Tarts
Makes: 6 tarts
=R1=
Date & Nut Butter
Makes: ½-1 cup nut butter
=R2=
Choc-Brekkie Granola
Makes: 250g
=R3=
Chocolate Shards
Makes: 1 shard chocolate
=R4=
Chia Pudding with a Kick
Makes: 4 puddings
=R5=
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
-
- 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
-
- 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.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
