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All our products are 100% plant based, certified organic and endorsed by Coeliac Australia.
Discover delicious with our lovingly crafted, carefully curated, and award winning in-house recipes.
@pana_organic | #panaorganic
COCONUT CHOC SLICE 🍫🥥 with @glide.health
Dessert like snacks that are actually good for the gut. A bite of goodness. This slice is the best flavour combo using some of my favourite, organic and nourishing ingredients from @pana_organic. I love having these on the go throughout my day to hit the craving or boost my energy in between clients or classes. Full of hormone and gut loving ingredients!
Ingredients
[base]
- 1 cup rolled oats
- 1/4 cup almonds
- 1/4 cup pistachios
- 1 tbsp @pana_organic cacao powder
- 1/2 cup desiccated coconut
- 2 tbsp maple syrup
- 1 tbsp olive oil
- 1 tsp sea salt
[filling]
- 1 cup @pana_organic smooth hazelnut chocolate spread
- 2 tbsp peanut butter
- 1/2 cup maple syrup
- 2 tsp vanilla
- 1/4 cup hot water
[topping] @pana_organic dark baking chocolate and coconut
Method
1. Combine all base in ingredients in a food processor until combined - spread evenly in lined baking tin - set in freezer for 1 hour
2. Combine filling ingredients in food processor until smooth - pour over base - pop back into freezer until set
3. Evenly spread melted dark chocolate over the slice - sprinkle desiccated coconut over the top
4. Set in freezer for 1-2 hours until chocolate has hardened
5. Cut into slices and enjoy!
Aug 15
GIVEAWAY CLOSED With the Olympics in full swing and the excitement high, we’re celebrating with an incredible giveaway! 🎉 Teaming up with @sabaorganics and @july, we’re giving away two July suitcases brimming with Pana Organic and Saba Organics products worth over $500 each. Dive into the spirit of the games and seize this golden chance to indulge in organic goodies! 🌟💚🏅
Here’s what’s up for grabs per case:
July Luggage:
X1 July Carry On 42L
Pana Organic:
X6 Pana Organic Mint 45g Chocolate
X6 Pana Organic Golden Comb 45g Chocolate
X2 200g crunchy and smooth
X12 snack bars – 4 of each flavour
Saba Organic:
X2 Body wash
X2 Moisturiser
X2 Hand wash
X2 Biodegradable Bamboo multi wipes
X2Hand sanitiser
X2 Room spray
Simply follow the below steps:
1. Like this post
2. Follow both @pana_organic & @sabaorganics
3. Tag a friend! (More comments/tags = more entries)
4. Share this giveaway post to your stories & tag both accounts for extra entries!
This giveaway is open to AUS residents only and is in no way affiliated with Facebook or Instagram or July Luggage.
This giveaway CLOSES 9am on the 12th of August 2024 AEDT.
GOOD LUCK!
Aug 8
Happy Lamington Day! The perfect way to celebrate is trying @laurenfullick delicious lamington recipe!
Sponge:
300ml almond milk
360g white sugar
3 T lemon zest (zest of 1 lemon)
225g vegan butter (melted and cooled)
240g coconut yoghurt
2 T vanilla paste
300g gluten-free flour
150g coconut flour
1 T corn starch
3 tsp baking powder
¼ tsp baking soda
½ t salt
Middle:
200g Pana Organic Crunchy Hazelnut Chocolate Spread
Coating:
480g desiccated coconut
22g cocoa powder
150ml water
1 T coconut oil
2 T Pana Organic Crunchy Hazelnut Chocolate Spread
Bake at 180C for 28-30mins.
Method:
In a large bowl, rub the sugar and lemon zest together. Then add in the melted vegan butter, coconut yoghurt, vanilla, and salt. Whisk until combined. Then add in the cornstarch, baking powder, and baking soda, and whisk again.
Finally, add in the flour and almond milk and whisk until just combined. Spread batter into a square cake pan. Place cake pan into the oven and bake for 28-30 mins or until skewer comes out clean. Let the cake cool before cutting the cake in half horizontally, carefully remove the top layer of the cake. Evenly spread the Pana Organic Crunchy Hazelnut Chocolate Spread all over the bottom layer of the cake. Place the top layer of cake back onto the bottom layer. Wrap the cake up in clingfilm or plastic wrap and put it in the freezer for 2 hours.
To make the chocolate icing, whisk together the cocoa powder, icing sugar, coconut oil, Pana Organic Crunchy Hazelnut Chocolate Spread and boiling water in a large bowl. Whisk together until all melted and smooth, and set aside until cool. Place desiccated coconut in a shallow dish.
Get the cake out of the freezer and carefully cut into even squares. Carefully push a fork into the square, making sure to get both layers of cake with the fork. One at a time dip each frozen square into the chocolate mixture, making sure it is completely coated. Allow to drip off any access before sprinkling the square with desiccated coconut and putting it onto the rack to allow any access to fall off. Place into the fridge to firm up slightly for 30 minutes before enjoying them with a cuppa!
Jul 21
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