Is there anything better than starting your day off with a dessert-like breakfast? Not if you have a sweet tooth. Unless, of course, that breakfast recipe also happens to be healthy. Then you're getting the best of both worlds. As such, Pana Chocolate, The Recipes: Raw, Organic, Homemade, Vegan is about to make some chocoholics very happy, especially those who also prioritize healthy living since they always use the highest quality ingredients.
To give you a taste of this cookbook, we chose the four most mouthwatering recipes to make for breakfast. From energising chocolate-covered matcha bites to decadent homemade donuts, easy no-nut breakfast bars, and fibre-rich sweet oats, your mornings are about to look and taste a whole lot better. Find the full recipe details for each dish below, and don't forget to shop the cookbook at the end for to make all of your chocolate dreams come true.
Chocolate Matcha Bites: For the Matcha
Matcha—or powdered Japanese tea leaf—is loaded with antioxidants and has a spectacular green colour and a delicate taste. You can find it in any good health food store. Blending matcha with lime for a fresh hit of citrus, our green goodness filling balances our rich, full-bodied chocolate for a taste sensation.
Note: Makes approximately 34 small chocolates and takes five minutes in preparation, plus a two-hour setting time.
Chocolate molds (or similar)
8 1/2 fl oz. plus 1 cup light agave nectar
115 g cashews, soaked
100 g cacao butter
1 vanilla bean, split lengthways and seeds scraped
4 drops lime essential oil
2 tbsp. matcha powder
42 g bars of Pana Chocolate Raw Cacao
Blend the light agave nectar, cashews, cacao butter and vanilla seeds in a high-speed blender until smooth.
Add the lime essential oil and matcha powder to the mixture and blend until combined.
Refrigerate the mixture until it is firm enough to pipe into each lined chocolate mould.
Chocolate Matcha Bites: For the Chocolate
Directions for molding the individual chocolates:
Ensure your chocolate mould is completely dry. Any little drops of water will leave watermarks on the finished chocolate. Melt chocolate slowly in a bain-marie. If the chocolate is not melting to a smooth consistency, you can add one teaspoon of coconut oil.
Hold the chocolate mould on a slight angle. With a ladle, spoon the chocolate over each mould to fill. Tap the edge of the mould with your ladle handle to release any air bubbles. This is especially important if your mould has lots of detail.
Tip the mould upside down over the bowl of chocolate and let the excess drip out, tapping gently with a metal spatula. Run your spatula over the top and sides of the mold to remove all excess chocolate – this will ensure a clean and professional finish. Set in the fridge for 30 minutes.
Run your spatula over the top and sides of the mold to remove all excess chocolate—this will ensure a clean and professional finish. Set in the fridge for 30 minutes.
To fill the mold, place your filling in a piping bag. Squeeze some filling into each chocolate mould, leaving a gap of approximately 2 mm (1/10 in) at the top of each mould. Ladle more melted chocolate over the mold to completely cover the filling and fill the mold.
Using a metal spatula, scrape off excess chocolate. Keep your hand and spatula flat to ensure you don’t puncture your beautiful chocolates! Set in the fridge for at least two hours. Once the chocolates are set, twist the mould slightly as you would an ice tray, then turn the mould upside down and tip the chocolates out.
Sweet Porridge: The Oat Base
Who says porridge is only for chilly days? Using buckwheat (don't be misled by the name—buckwheat is entirely gluten-free!), our porridge is perfect for every season. Make it special with mixed fruits, candied nuts, and coconut yoghurt.
Note: Serves three and takes about six hours soaking time, plus five to 10 minutes preparation.
Food processor or high-speed blender
1 cup raw buckwheat
1/2 cup nut milk (can use an unsweetened store-bought version)
1 ripe banana
1 tbsp. nut butter
2 Medjool dates, pitted
Pinch of ground cinnamon and Himalayan pink salt
Coconut yoghurt, to serve
Soak the raw buckwheat in filtered water for a minimum of six hours (it can be overnight).
Strain and thoroughly wash the buckwheat, then pulse in a food processor or high-speed blender to break it up.
Add all remaining ingredients and pulse the mixture together until nice and creamy.
Sweet Porridge: The Berry and Yoghurt Toppings
Ingredients for berry compote:
1/2 cup mixed berries, either fresh or frozen
Peel of 1/2 lemon
1/2 vanilla bean, split lengthways and seeds scraped
1 tsp. coconut sugar
Directions for berry compote:
Combine all the ingredients in a bowl and marinate at room temperature for 1 hour. This should be sufficient time for the coconut sugar to dissolve and the fruit to take on hints of citrus and vanilla.
Remove the lemon peel when serving. This compote can be stored in an airtight container in the fridge for three to four days.
1 small pear
Juice of 1 lemon
Ingredients for pear chip:
1 small pear
Juice of 1 lemon
Directions for pear chip:
Cut the pear into slices approximately 1/4 inch thick using a mandolin or a knife.
Coat the sliced pear with a little lemon juice to stop the fruit from oxidizing, then place on a dehydrator tray and dehydrate at 40 C overnight or at least eight hours.
Ingredients for candy nut shard:
2/3 cup almonds (finely chopped)
100 g coconut nectar
Directions for candy nut shard:
Place the nuts in a fine sieve and shake off excess nut meal, leaving nicely clean chopped nuts.
Combine the chopped nuts in a bowl with coconut nectar and water and stir to coat.
Cover and allow to sit for a couple of hours, then pour the mixture into a sieve and drain the liquid.
No-Nuts Breakfast Bar
When you’re busy, it’s easy to turn to sugar-laden convenience foods, or skip breakfast altogether. These nut-free breakfast bars tick all the boxes—they’re rich in vitamins and minerals, and simple to make. They’re perfect for school lunches, and you can make large batches and freeze them.
Note: Make at least one day in advance to allow 24 hours for dehydrating; makes eight bars.
Dehydrator with mesh tray
1/3 cup fine desiccated coconut
42 g golden flax seeds (linseeds)
1 tbsp. black and white sesame seeds
1 tsp. chia seeds
2 squares of Pana Chocolate Raw Cacao, chopped
Pinch of Himalayan pink salt and pinch of ground cinnamon
4 Medjool dates, pitted
113 g coconut nectar
49 g tahini
7 g coconut butter
40 g bar of Pana Chocolate of your choice
Blitz the desiccated coconut in a food processor until very fine. Transfer the coconut to a bowl along with the golden flax seeds (linseeds), sesame seeds, chia seeds, squares of chocolate, salt and cinnamon. Combine, then set aside.
Blitz the dates, coconut nectar, tahini and coconut butter in the food processor until smooth.
Add the butter mixture to the dry ingredients and massage together using your fingertips.
Divide the mixture into eight portions. Shape each portion into a bar and place on a mesh dehydrator tray. Dehydrate at 40 C for 24 hours.
Sweatheart Donuts: The Dough
Donut worry, be happy. See what we did there? These stunning raw vegan donuts are one of a kind, delightful in flavour with a shimmery glaze. Perfect to share with that special someone (or not, we don’t judge).
Note: Makes 12 and takes 25 minutes preparation, plus 12 hours dehydrating time. Or, if you prefer, you can also eat this donut mixture without dehydrating it—just set it in the fridge for 15 minutes.
Food processor, mini donut mould/tin (or similar), dehydrator, bain-marie
Ingredients for the dough:
77 g cashew meal
2/3 cup desiccated coconut
Dehydrated rose petals, to garnish
42 g activated buckwheat flour
42 g Brazil nut flour
Pinch of Himalayan pink salt
Juice and zest of 1/2 lemon
42 g coconut nectar
1 drop of lemon essential oil
Directions for doughnut dough:
Blitz the cashew meal, desiccated coconut, buckwheat flour and Brazil nut flour in a food processor until fine.
Transfer the mixture to a bowl, then add salt, lemon zest and juice, coconut nectar and lemon essential oil. Massage the mixture with your hands to combine.
If you own a donut mould tin, divide the dough into heaped tablespoon-sized portions and roll each portion into a ball. Push each portion down into the tin to ensure it takes the donut shape, then tap out onto the bench. If you don’t have a donut mould, roll the dough out between two sheets of baking paper until it is 3/4 inch thick, then cut out using a 1 1/2 inch cookie cutter. Cut a hole approximately 1/2 inch in the middle of each donut.
Sweetheart Donuts: Chocolate Glaze
Ingredients for chocolate glaze:
1 1/4 tbsp. coconut oil
2 tbsp. cacao butter
100 g chocolate syrup
Directions for chocolate glaze:
Melt the coconut oil and cacao butter together over a bain-marie. Add the melted oil and butter mixture with the chocolate syrup and stir thoroughly.
Make sure the syrup is at room temperature (or warm over a bain-marie) before combining, or the mixture may seize.
Ingredients for chocolate syrup:
3/4 cup cacao powder
127 g coconut nectar
Directions for chocolate syrup:
Place all the ingredients into a bowl and whisk together until smooth and shiny.
Which recipe are you most excited to try? Let us know how it goes and which one you enjoy the most in the comment section below.
Excerpted from Pana Chocolate, The Recipes by Pana Barbounis. Copyright © 2017 by Hardie Grant. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.