Cooking with pana chocolate

Working with Pana Chocolate was always going to be an awful job….. said no-one ever!

This tart is deliciously decadent, not too sweet & perfect for any special occasion.

Pana Chocolate Tart

Base Ingredients:

2 cups nuts cashews, walnuts or almonds

1 cup coconut flakes

½ cup dates pitted

2 tablespoons cacao powder

1 tablespoon coconut oil, melted

2 teaspoons ginger powder

2 pinches coarse sea salt

Base Method:

Place nuts in food processor and blend till they become a fine meal.

Add coconut flakes and blend till fine.

Add cacao, ginger, salt and coconut oil, blend to combine.

Add dates last one by one as motor runs, blend till well combined.

Transfer base mixture and press into tin. Use your fingers to press the mixture right into the grooves, take time to get into the scalloped edges for the best end result. Set in freezer.

Pana Chocolate Filling:

1 cup raw cashews, soaked a minimum of one hour, longer great!

½ cup coconut oil

⅓ cup full fat canned coconut milk or homemade thick and creamy nut milk.

90g Pana 80% Chocolate, melted

¼ cup rice malt syrup

2 teaspoons vanilla

¼ teaspoon salt

Filling Method:

Process all ingredients until silky smooth.

Taste and add more sweetener if you prefer,

Spread/Pour into the awaiting crust, and refrigerate or freeze until it firms up!! Heaven!

Serve with a dollop of whipped coconut cream or greek yoghurt.