More to share. More to enjoy.

More is more with Pana Organic Frozen Desserts

We are creators of delicious, vegan, organic food that’s full of nourishing goodness for both you and the earth.

All our products are 100% plant based, certified organic and endorsed by Coeliac Australia.

Love your insides. Love the earth.

Discover delicious with our lovingly crafted, carefully curated, and award winning in-house recipes.

@pana_organic | #panaorganic

2, 3, 4 or more… How many spoons of Hot Chocolate is too many?
Roses are red, Violets are blue⁠
Pana Organic is perfect for you
Make every recipe better with our decadent, rich dark baking chocolate.
Dive into delicious with our four distinctive Pana Organic handmade chocolate bases – White, Salted Caramel, Mylk, and Dark. Each option promises a delightful experience with every bite.
CLOSED winner @globalfoodreviewer - We have teamed up with @hunter.lab to give away the perfect pamper pack to spoil you and your partner.⁠
Pack includes:⁠
🖤 Selection of Pana Organic 45g and 80g Chocolate⁠
🖤 Hunter Lab Charcoal Mud Mask, Pinot Body Scrub and Lipid Vitamin Body Oil⁠
To enter, simply:  ⁠
🖤 Make sure you’re following @pana_organic⁠ and @hunter.lab ⁠
🖤 Like this post ⁠
🖤 Tag that special someone⁠
*For bonus entries, share this post to your stories and tag us!*⁠
Enter as many times as you like, open to AUS residents only and is in no way affiliated with Facebook or Instagram. The giveaway closes 12:00pm 12.02.2024, the winner will be notified on 13.02.2024 via direct message. This giveaway is in no way sponsored or endorsed by Instagram. ⁠
We love a More-ish Mint Slice! Using @geneschesser Mint Choc Frozen Dessert recipe, our night-time treat couldn’t get any better! ⁠
Ingredients for the base:⁠
- 1 & 1/4 cup desiccated coconut⁠
- 1/4 cup cocoa powder⁠
- 6 medjool dates⁠
- 1/4 cup ground flax meal⁠
- 3 tbsp rice malt syrup⁠
Ingredients for the ice cream & chocolate ganache layers:⁠
- Approx. 4 scoops of Pana Organic Vanilla Bean Frozen Dessert⁠
- Approx. 4 scoops of Pana Organic Double Chocolate Frozen Dessert⁠
- Approx. 4 scoops of Pana Organic Mint Chocolate Chip Frozen Dessert⁠
- ¼ cup of Pana Organic Dark Baking Chocolate⁠
- 2 tbsp organic almond milk⁠
- Using a high-speed blender or food processor, add all the base ingredients and blend until a sticky dough-like consistency forms.⁠
- Line a loaf tin with baking paper and press down the base mixture evenly. Set aside in the freezer for at least 10 minutes.⁠
- Once the base is set, add alternating scoops of the frozen desserts onto the base. Slightly flatten and spread with the back of an ice cream scoop or spoon to slightly mix the flavours together (ensuring not to over-mix).⁠
- Place in the freezer for at least 2 hours or until set.⁠
- Just before the ice creams are set, prepare the ganache by placing the chocolate in a small bowl, either melting in a double boiler or microwave. Add in the almond milk and stir until thick and creamy.⁠
- Once set, remove from the freezer and pour the ganache on top, moving quickly to prevent an uneven layer.⁠
- Set in the freezer for a further 10 minutes, slice into 12 even squares. Dig in and enjoy immediately.⁠
- If the base mixture is not coming together, keep adding tablespoons of rice malt syrup as needed.⁠
- The bars can be a little tricky to cut through. Running your knife under hot water for a couple of seconds before slicing can help!
Velvety smoothness meets a delightful crunch with our Mylk Coconut Rough.
A basket of Frozen Dessert dreams! ⁠
From Mint Choc Chip, to Salted Caramel, there's a flavour for everyone. ⁠
Which one will your spoon be diving into first?
We can't resist our Salted Caramel 45g chocolate bars. The perfect combination of sweet and salty.
Picnic perfection: soaking up the sunshine, with Dark Strawberry & Pistachio chocolate and a good book ☀️📖🍫
Craving a sweet treat? @geneschesser has us covered with a White Choc Macadamia & Raspberry Cookie recipe. Let yourself indulge while baking. ⁠
-	2 cups almond meal ⁠
-	⅓ cup softened coconut oil: Softened vegan butter can be used as a substitute⁠
-	½ cup coconut sugar ⁠
-	2 tbsp maple syrup⁠
-	1 flax egg (1 tbsp flax meal with 3 tbsp of water mixed and set aside to thicken)⁠
-	2 tsp vanilla extract ⁠
-	¼ tsp salt⁠
-	1 tsp baking soda⁠
-	1 45g block of Pana Organic’s Macadamia White Chocolate ⁠
-	¼ cup frozen raspberries ⁠
Method: ⁠
1.	Preheat your oven to 180 degrees Celsius and line a baking tray with baking paper.⁠
2.	In a medium bowl, whisk together the flax egg, coconut oil, vanilla and sugar until it’s a slightly runny consistency.⁠
3.	Add in the almond meal, baking soda and salt. Mix to combine.⁠
4.	Fold through chopped chocolate and frozen raspberry (ensuring not to over-mix). Set in the fridge for approx. 30minutes.⁠
5.	Using a cookie scoop or spoon, shape cookies onto the baking tray (around 10-12) and slightly flatten. Ensure there’s a 2cm gap between each cookie as they slightly spread.⁠
6.	Bake for 18 - 20 minutes or until golden on top. Cool for 5 - 10 minutes (important as they’ll be super gooey when you first take them out!)⁠
7.	Dig in and enjoy!⁠
-	These are best enjoyed fresh, however last great in an airtight container for up to 5 days.⁠
Don’t let warmer days stop you from baking something delicious. This Choc Chunk Cookie Sandwich recipe is perfect for a warm day and to share with loved ones. ⁠
- 230g vegan butter (we use Nuttelex Buttery)⁠
- 110g caster sugar⁠
- 60g raw caster sugar⁠
- 1 tsp vanilla bean paste⁠
- 340g plain flour⁠
- 2 x 80g blocks Pana Organic Seventy% Dark Chocolate, chopped into small chunks⁠
- Sea salt flakes⁠
- Pana Organic Double Chocolate Frozen Dessert⁠
- Beat vegan butter, both sugars and vanilla bean paste for about 5 mins until pale in colour and fluffy.⁠
- Scrape down the sides of the bowl.  Mixing on low speed, slowly add the flour, followed by the chocolate, beating just to blend.⁠
- Divide the dough in half, then roll each into a log about 5cm in diameter (if you roll the dough in plastic wrap it makes this a lot easier!). Freeze the dough logs for 2 hours (the dough can also be frozen longer until you’re ready to bake).⁠
Feel good while you indulge in our irresistible Dark Choc Hazelnut pocket-sized perfection snack bar
Treat yourself to the velvety decadence of our 33% cacao Hot Chocolate. Enjoy hot or with a refreshing chill. Your preference, your pleasure.
Dive into delicious with our 45g Dark Fig and Wild Orange. The perfect picnic date.
@panaorganic_pedla team is getting out for some sunny rides. Give it a go, change up your daily commute and love your insides, love the earth.

Recently viewed

Recently viewed products will show here.

Recently viewed

Recently viewed products will show here.