At Pana Chocolate we are passionate about creating the best tasting chocolate and raw desserts. Everything at Pana Chocolate is raw, organic, handmade and free from dairy, soy, gluten and refined sugar. As they say, it’s as nutritious as it is delicious!
I’m a trained pastry chef, so when I first started working at Pana I had to unlearn everything I knew about using sugar and butter, and find new ways to do the same things with nuts, natural sweeteners, and coconut. As Head Chef at Pana Chocolate it is my job to challenge people’s perception of what a raw or vegan dessert is, tastes and looks like. There are no traditional pastry ingredients (like butter, eggs, sugar) but who needs them when you can create sweets that tastes amazing and are actually good for you?!
Over this month I will show you four recipes designed to give you a taste of the raw food lifestyle, all with a hint of cacao of course! You will notice that some of the method carries an ingredient across more than one recipe, so that ingredients can be used wholly with minimal waste.
To start things off we have a Chocolate cinnamon mousse with cacao chia crisps, date crisps, candied nut shards and pear chips. This smooth and rich mousse is made using the warming spice blend from the Pana Chocolate Cinnamon bar, and complimented with crispy, crunchy and chewy thanks to four different dehydrated ‘crisps’ created using chia seeds, dates and, dried pear and nuts. This is an easy but impressive looking dessert that’s perfect for autumn and winter. And you don’t even need a spoon – the novelty of this dessert is using the shards and crisps to get close to your mousse!