Pana Organic Recipes
This chocolate peanut rusk bark is the perfect no-bake treat. Rich, crunchy, and so satisfying. I’d actually never tried rusk before this, and now I’m completely obsessed. It works so well in both sweet and savoury things, but this combo might be my favourite. It’s super easy to make and perfect for snacking, sharing, or…
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These banoffee date cups are a naturally sweet, no-bake treat made with soft Medjool dates, fresh banana, a creamy tahini coconut yoghurt filling, and a rich dark chocolate topping. The base couldn’t be any more simple, just flatten a date and press it into a muffin tray to form a cup. They’re easy to make,…
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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…
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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…
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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.…
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This Cherry Ripe inspired yoghurt chia cup is creamy, chocolatey and packed with feel good fuel. Made with coconut yoghurt, vanilla protein powder and chia seeds, it delivers approximately 25 to 27 grams of protein per serve, making it a satisfying and balanced breakfast or snack. Finished with a dark chocolate crackle layer, it’s the perfect…
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I love making this cherry yoghurt bark when cherries are in season here in Australia! It’s one of my favourite ways to make the most of this delicious summer fruit. Creamy vanilla coconut yoghurt is swirled with maple syrup, vanilla extract and fresh cherries and finished with a crisp layer of vegan dark chocolate for…
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This peppermint mocha ice cream is a festive, dairy-free treat that’s made effortlessly in the Ninja Swirl by CREAMi! It’s a creamy blend of oat milk, cashews, cacao, and instant coffee for that smooth mocha base, lightly sweetened with maple syrup and finished with a refreshing hint of peppermint extract. After freezing, the Ninja Swirl…
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This Choc Marshmallow Fudge is a rich, silky, 5 ingredient treat that couldn’t be simpler to make, combining dark chocolate, creamy coconut milk, maple syrup, vanilla, and fluffy vegan marshmallows for an indulgence that melts in your mouth (and sometimes in warm hands). Perfect for bringing along to festive gatherings and holiday events where it…
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A rich holiday season ready dessert that feels indulgent but couldn’t be simpler. The base is made from almond flour and cacao, no baking and no fuss! Filled with a luscious sour cherry chocolate ganache made from the limited edition Pana Organic Sour Cherry & Madagascan Vanilla Chocolate that only takes 3 minutes to melt…
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