Remember those Maxibon challenges? How fast can you eat the crunchy end before attempting the biscuit end? We’ve taken that old sugary favourite and recreated it as a raw, vegan alternative. A silky ice cream with a nice nutty flavour, using activated quinoa (remember we made some of this as part of the ‘rejuvelac’ component for last week’s nut cheese?) and delicious biscuit shell. So who dares wins?
Today we’re sad to say goodbye to Pana Chocolate, and head chef Amber Roche who has wowed us with her inspired raw, vegan recipes this month!
We’re closing the series with a particularly decadent sweet treat – the ‘Pana-Bon’ Appetit, which is Pana’s version of the insanely indulgent Maxibon ice cream! These delicious ice cream sandwiches are created using a coconut-based ice cream and a nut-flour biscuit base, before being dipped in melted Pana Chocolate (of course!).
HUGE thanks to Amber and the Pana team for joining us this month!