Baked Desserts
These vegan blondies are proof that dessert can do double duty. Built on a base of chickpeas and banana instead of flour and butter, they bake up dense, chewy, and packed with gooey chocolate in every bite. No one will guess what’s actually in them! One bowl, one tray, minimal cleanup.
Read More
A healthier, plant-based and gluten-free take on two viral dessert trends: the “dot cake” and rich Dubai chocolate. This version features a fudgy almond chocolate base, a toasted coconut salted pistachio centre, and a silky coconut yoghurt frosting. Toasting the coconut adds a deep, nutty caramel flavour that makes the filling taste closer to a praline-kunafa…
Read More
These Butter Bean Marshmallow Cake Cookies are soft, fluffy, and naturally sweetened with banana and maple syrup. Made with simple ingredients like butter beans, almond meal, and peanut butter, they’re a wholesome twist on a classic cookie. Studded with vegan marshmallows and chunks of chocolate, these cookies have a delicious cake-like texture and make the…
Read More
A gentle reminder that dates are more than just date bark, because this sticky date traybake exists and it’s about to become your new obsession. Packed with warming spices, sweetened with Medjool dates and maple syrup, and finished with a pourable date white chocolate sauce that sets into the most incredible creamy topping. On the…
Read More
These raspberry coconut cream puff pastry tarts are a light, elegant dessert made entirely plant based and refined sugar free. Golden, flaky puff pastry is baked until crisp, then gently pressed to create a hollow centre, ready to be filled with a smooth coconut yoghurt and raspberry compote. The filling is naturally sweet, slightly tart,…
Read More
This granola bowl is a layered, texture filled breakfast or dessert moment made with homemade peanut butter granola clusters, glossy strawberry compote and thick vanilla coconut yoghurt. The granola is baked until golden, drizzled with Pana Organic Peanut Butter and Strawberry Mylk Chocolate and broken into chunky clusters. Finished with a sweet strawberry compote, drizzle…
Read More
These fudgy chickpea banana cake cookies are the ultimate soft baked treat and a brilliant way to use up overripe bananas sitting on your counter. Naturally sweetened with maple syrup and made with almond meal, they are completely gluten free and packed with melty chocolate. They bake up thick, soft, and almost cake like in…
Read More
Stop throwing out stale bread and instead turn it into this plant-based Hot Cross Bun Bread and Butter Pudding, the perfect Easter project. I used Pana Organic Limited Edition Hot Cross Bun Chocolate, but it would also be delicious with one of their permanent chocolate bars like Tasmanian Sea Salt Mylk Chocolate or Salted Caramel.…
Read More
These simple and wholesome banana blueberry mini muffins are naturally sweetened and bursting with fresh flavour. Made with two ripe mashed bananas, sifted all-purpose flour, maple syrup, and a touch of baking powder, it comes together effortlessly for a soft, moist texture. Fold in a full cup of juicy fresh blueberries for bright pops of…
Read More
These Golden Comb Bean Brownies are next-level! I made them with Pana Barbounis (the founder of Pana Organic) and FOUR Pana Organic goodies, including the new Golden Comb Chocolate Snaps from their Artisan Collection. Handmade crunchy golden comb and rich single origin dark choc makes for perfection in every bite! They are the perfect topping…
Read More