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A bite sized look at our life on social.

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Jul 6

Somedays you just need a little bit of Pana. Today is one of those days

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Jul 5

Cute as a button, they even suffice as a little snack in a pinch.⁠
Don't tell mum! ⁠
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Baking buttons - available in Woolworths and independent grocers

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Jul 4

How decadent is your breakfast? 😍🍫

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Jul 1

If you like iced coffee, then you affogato try this irresistibly easy espresso-based dessert, courtesy of @Gabriel Coffee. ⁠
⁠
WHAT YOU'LL NEED⁠
- 2 scoops Pana Organic Vanilla Bean Frozen Dessert (alternatively you could use Pana Organic Salted Caramel Frozen Dessert)⁠
- Gabriel Easy Tiger Espresso Blend⁠
- Pana Organic Seventy % Dark Chocolate⁠
⁠
HOW TO MAKE IT⁠
1. Brew the coffee and have ready to pour⁠
2. Select a low tumbler glass and add the Frozen Dessert⁠
3. Sprinkle over grated chocolate⁠
4. Serve with biscotti (head to our Journal for a seriously epic vegan biscotti recipe).⁠

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Jun 28

Sugar and spice and all things nice. That pretty much sums up our new Chilli and Blood Orange block. It's dark and zesty with just a hint of chilli. ⁠
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The perfect way to warm up from the inside this winter.⁠
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[Image description: block of Pana Organic Chilli & Blood Orange dark chocolate with fresh chillies and blood orange slices]

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Jun 27

So vegan chocolate biscotti are a thing now and we are definitely here for it. #IYKYN ⁠
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Plus, you'll never guess the secret ingredient (pssst, it's chickpeas). ⁠
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Recipe live on the journal now. Link in bio.⁠
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[Image description: open jar of Pana Organic Hazelnut Chocolate spread with hazelnut biscotti]

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Jun 26

A gooey, oozy chocolate cake with a molten chocolate centre and a hint of espresso? Don't mind if we do. ⁠
⁠
These gluten-free, plant-based Lava Cakes - made with our delicious new Tasman Sea Salt Mylk Chocolate - will be your new winter go-to. ⁠
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Best served with a generous scoop of Hazelnut Ripple and a couple of squares of our seriously dreamy new salted chocolate. ⁠
⁠
Head to our Journal for the recipe. Link in bio.⁠
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[Image description: single serve chocolate lava cake on a plate with a scoop of frozen dessert]

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Jun 24

Fresh cacao. Farmed without the use of manufactured chemical fertilisers and pesticides. Sourced from responsible, ethical growers. That's what sets our chocolates apart from the rest. When you choose Pana Organic, you're choosing to love the planet, your insides and the earth.⁠
⁠
Go you. ⁠
⁠
To learn more about how we're trying to minimise our environmental impact, head to our sustainability page. Link in bio.

[Image description: Fresh cacao pods growing on tree.]

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Jun 23

You dough-not want to miss out on these delicious dip sticks. Say hello to perfectly crispy, crunchy, fluffy, vegan and gluten free churros with a decadent Tasman Sea Salt Mylk Chocolate dipping sauce. Head to our Journal for the recipe. Link in bio.

[Image description: Crispy golden churros doughnuts on stone plate next to chocolate dipping sauce.]

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Jun 22

These glorious mini choc banana loaves are meant to be devoured solo. That's a serving size we can get around. ⁠
⁠
Head to our journal for the recipe. Link in bio.

[Image description: Chocolate banana bread loaves fresh out of the oven with chocolate baking chips in foreground.]

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Jun 21

Today is National Smoothie Day, and we're all about this choc-banana number with a seriously generous lathering of our Hazelnut Chocolate spread. What's your go-to smoothie recipe?

[Image description: Woman drinking chocolate smoothie from jar with crushed nuts on the rim.]

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Jun 20

The weather might be gloomy, but your brekky doesn't have to be. This cosy bowl of porridge, swirled with our Cashew Caramel spread and topped with warmed blueberries and dried pear, is sure to warm the coldest of mornings. ⁠
⁠
Ingredients:⁠
-1 cup raw buckwheat, soaked overnight⁠
-1/2 cup nut milk⁠
-1 ripe banana⁠
-1 tbsp cashew caramel butter⁠
-2 medjool dates⁠
-Pinch cinnamon⁠
-Pinch Tasman Sea Salt ⁠
-Coconut yoghurt, frozen berries and fresh pear, to serve⁠
⁠
How to make it:⁠
1. Strain and rinse buckwheat then add to a blender a pulse to break up.⁠
2. Add all remaining ingredients and pulse until smooth and creamy.⁠
3. Top with a dollop of coconut yoghurt, berries, pear and an extra drizzle of our Cashew Caramel spread.

[Image description: Bowl of warming porridge topped with berries.]

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Jun 19

ICYMI: Meet our sexy new lineup...⁠
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🍫Tasman sea salt mylk. ⁠
🍫Hazelnut Mylk. ⁠
🍫Chilli & blood orange. ⁠
⁠
Find us a better trio. Go on, we’ll wait.

[Image description: 80g bars of the new Pana Organic Tasman Sea Salt Mylk, Chilli and Blood Orange and Hazelnut chocolate flavours.]

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Jun 16

NEW CHOCOLATE ALERT || 🍫⁠
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You might have noticed a little something extra in your 80g Mylk chocolate bars... We've teamed up with the legends at @tasmanseasalt and added a sprinkling of pure sea salt flakes harvested from the pristine Tasmanian sea. Tasman Sea Salt is rich in potassium and has lower levels of sodium than many other salts. It's the same chocolate you love, with a little extra kick. Available now from you local Independent grocer.

[Image description: Pana Organic new 80g Tasman Sea Salt Mylk chocolate block.]

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Jun 15

NEW CHOCOLATE ALERT || 🍫⁠
⁠
PSA: Get ready to drop it like it’s hot with our new Chilli & Blood Orange chocolate. Dark chocolate with hints of citrus and a subtle spicy kick to finish. We can’t wait to make chilli chocolate mousse out of this bad boy. Available now from you local Independent grocer.

[Image description: Pana Organic new 80g Chilli and Blood Orange chocolate block.]

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Jun 14

NEW CHOCOLATE ALERT || 🍫⁠
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We don’t mean to alarm you but we’ve just launched a new Hazelnut Mylk chocolate block and, we’re not going to lie, it’s pretty epic. ⁠
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Say hello to smooth mylk chocolate blended with rich hazelnut paste, studded with crunchy roasted hazelnut pieces. ⁠
⁠
Available now from Independent grocers. ⁠

[Image description: Pana Organic new 80g Hazelnut Mylk chocolate block.]

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Jun 13

High impact, low effort dessert? Yes please. This dreamy choc mint ‘Pana’ Cotta (see what we’ve done there?) is light, creamy and oh so delicious!⁠ This recipe serves four so hit save and try it at your next dinner party.⁠
⁠
INGREDIENTS⁠
- 200ml organic coconut cream⁠
- 200ml organic coconut milk⁠
- 2 tbsp coconut sugar⁠
- 2 x 45g Pana Organic Mint, finely chopped (plus extra to decorate)⁠
- 2 tsp agar agar⁠
- Mint leaves, to serve⁠
⁠
METHOD:⁠
1. Combine coconut cream, coconut milk and sugar in a small saucepan, stir then bring to the boil then add Pana Organic 2. Mint chocolate and stir until melted. Whisk in the agar agar then gently simmer for 3 mins or until the agar agar dissolves.⁠
3. Pour the mixture evenly between 4 small glasses and refrigerate overnight to set.⁠
4. Serve each with an extra square of chocolate and mint leaves to garnish.⁠
⁠
Head to our Journal for more vegan recipe inspo. Link in bio.⁠
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[Image description: Glass filled with chocolate panna cotta and topped with fresh mint.]

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Jun 12

Remember the chocolate crackles from your sixth birthday? These crunchy, bite-size treats are a healthier alternative, perfect for lunchboxes or with a cup of tea.⁠
⁠
2 cups puffed millet⁠
¼ cup coconut sugar⁠
¼ Pana Organic 100% Cacao Powder⁠
½ cup melted coconut oil⁠
80g Pana Organic Mylk or Seventy % Chocolate⁠
⁠
1. Combine puffed millet, sugar and cacao powder in a large bowl. Add coconut oil and mix until well combined. ⁠
2. Line a tray with baking paper. Roll the mixture into tablespoon size balls and place on the tray. (Stir the mixture occasionally to stop it setting in the bowl.)⁠
3. Place tray in the fridge for 30 minutes to set. ⁠
4. Gently melt the chocolate in a bowl over simmering water. Remove the crackles from the fridge. Using two forks, gently dip into the chocolate and place back on the tray. ⁠
5.Return to the fridge to set for another 30 minutes. ⁠
6. Store in an airtight container in the fridge for 3 days (trust us, they won’t last that long!)⁠

[Image description: Close up of homemade vegan chocolate crackles on pink pastel backdrop.]

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Jun 9

Choc. Chickpea. Cookie. 🍰. If you've been searching for a healthy cookie recipe that ticks all the boxes, this is it. Not only is it gluten free, vegan and packed with nutrients - it tastes so good you'd never even know it. ⁠
⁠
What you'll need⁠
2 cans chickpeas, rinsed⁠
1 cup almond flour⁠
1/4 cup applesauce ⁠
1/4 cup Pana Organic Cashew Caramel spread⁠
2 tsp pure vanilla extract⁠
2 tsp baking powder⁠
1/2 tsp baking soda⁠
1/2 tsp salt⁠
1 1/2 cup coconut sugar⁠
1 cup Pana Organic Dark baking chips⁠
⁠
Method:⁠
1. Preheat oven to 180C.⁠
2. Throw all the ingredients except for the choc chips into a high-speed blender or food processor and blend until smooth. ⁠
3. Stir through chocolate chips. ⁠
4. Pour into round cake tin (we've used a 9" springform). ⁠
5. Bake for 40-45 minutes, or until golden at the edges. ⁠6. Allow to cool before removing from tin. ⁠
7. Serve with a scoop of your favourite Pana Organic frozen dessert because it's always a good idea. ⁠
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[Image description: Cookie cake on round plate cut into wedges.]

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Jun 8

We give a flying fig about our chocolates. That's why all of our 45g bars are still handmade, with love, right here in Melbourne... Like our classic Fig & Wild Organic Dark Chocolate bars. Pair them with your arvo coffee for a decadent 3pm cravings hit. ⁠
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[Image description: Chef cutting dried figs on wooden chopping board.]

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