We asked what you could come up with 5x bars of Pana Chocolate 80% and we are blown away by the response, boy have you guys delivered!
Any recipe that ends with the sentence “Slice with a hot knife then enjoy the chocolatey goodness!” is good in our books, this is definitely a make over the weekend and impress all your friends kind of deal. Make sure you send us a picture if you do!
Raw Pana Chocolate Snickers slice
- 1 cup buckwheat
- ½ cup almonds
- 2 tablespoons peanut butter
- 5 pitted Medjool dates
- 1 cup pitted Medjool dates (soaked in hot water for 10 minutes or so)
- 1 tablespoon peanut butter
- 1 teaspoon maple syrup
- ½ teaspoon vanilla powder, paste or extract
- 2 tablespoons plant mylk (almond or coconut work well)
- 1 ½ blocks Pana 80% dark chocolate
- ¼ cup cacao butter
- Pana 80% chocolate
- Chopped peanuts or almonds
- Cacao nibs
- Peanut butter
To make the base, add the buckwheat and almonds to a high speed blender or food processor and blend until they resemble fine breadcrumbs.
Add the dates and peanut butter and blend until all combined.
Press the base mixture into a tray lined with baking paper and place in the freezer.
To make the caramel, drain the dates which have been soaking and add them to the blender along with the peanut butter, maple, vanilla and mylk.
Blend until smooth and creamy then pour on top of the base.
Return this to the freezer for at least 30 minutes.
Bring abound 5cm of water to a simmer in a sauce pan and place a heat proof bowl on top of the saucepan.
Melt the Pana Chocolate and cacao butter in the bowl until combined.
Pour this layer on top of the caramel layer and scatter on the toppings.
Place in the freezer until the chocolate is set.
Slice with a hot knife then enjoy the Pana chocolatey goodness!
Images and Recipe by @thecuriousavocado