PLANT BASED. GLUTEN FREE. DELICIOUS.

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

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!
It’s World Ice Cream Day! ⁠
Dive into delicious with our organic, plant-based, gluten-free Frozen Dessert tubs! From Mint Chocolate Chip to Salted Caramel, Pana Organic has a flavour for everyone! What’s your go-to?
Go back to basics with the classic flavour of Fruit & Nut, mixed with smooth Mylk chocolate.
Double Choc Crackle Slice by @nourishwithliv is a MUST try!⁠
⁠
Ingredients:⁠
2 C rice puffs⁠
2 tbsp cacao or cocoa powder⁠
2 tbsp desiccated coconut⁠
1 tbsp raw sugar⁠
½ C peanut butter⁠
½ C coconut oil⁠
¼ C honey⁠
⁠
150g dark chocolate, melted⁠
1 tsp extra virgin olive oil⁠
Your favourite Easter chocolate, chopped, to sprinkle on top (I used @pana_organic Golden Comb!)⁠
⁠
Method:⁠
1. In a small bowl, whisk together peanut butter, coconut oil and honey.⁠
2. In a larger bowl, combine rice puffs with cacao and raw sugar.⁠
3. Combine the wet mixture to the dry and then press down firmly into a lined tray approximately 8x12cm in size.⁠
4. Melt dark chocolate with olive oil and then pour on top of the base.⁠
5. Sprinkle with your favourite Easter chocolate and then place in the freezer to set for at least 30 minutes.⁠
6. Once set, slice, and enjoy! Store in the fridge.
We are nuts for our Dark Choc Peanut & Caramel Snack Bars. Chewy caramel with crunchy roasted peanuts. ⁠
⁠
Time to indulge.
Our Hot Chocolate drink blend is the perfect companion on a chilly evening. Whether you prefer your hot chocolate light and sweet or dark and rich, there's something for everyone.
GIVEAWAY CLOSED 

Happy World Chocolate Day! There's no better way to celebrate than offer you the chance to win a box filled with every single chocolate flavour we have! ⁠
⁠
To enter:⁠
1. Like this post⁠
2. Be following @Pana_Organic⁠
3. Tag a friend ⁠
4. Extra entry for sharing this post to your story and tagging us! ⁠
⁠
⁠
This giveaway is open to AUS residents only and is in no way affiliated with Facebook or Instagram.⁠
⁠
This giveaway CLOSES 11am on the 8th of July 2024 AEDT.⁠
⁠
GOOD LUCK🍫
Homemade Blondies with @geneschesser ⁠
⁠
INGREDIENTS⁠
2 cups organic canned chickpeas: Rinsed, drained and with the skins removed.⁠
⅓ cup creamy almond butter⁠
1 flax egg (1 tbsp flax meal mixed with 3 tbsp of water and set aside to thicken)⁠
½ cup maple syrup⁠
2 tsp vanilla extract⁠
1 tsp baking soda⁠
1 cup rolled oats⁠
2 tbsp almond meal⁠
1 packet of Pana Organic’s Mylk Choc Chips⁠
⁠
METHOD⁠
- Preheat your oven to 180 degrees Celsius and line a brownie tin with baking paper. Set aside.⁠
- Using a high-speed blender or food processor, add chickpeas, almond butter, maple syrup, vanilla extract, and baking soda and blend until smooth. Next add the flax egg, almond meal and rolled oats and pulse to combine. At this point, you can give your batter a taste to check that sweetness is to your liking.⁠
- Stir in ¾ of the Pana Organic Mylk Choc Chips and transfer the batter to the brownie tin. Use the back of a spatula to evenly flatten out the batter, and smooth the top of your blondies. Sprinkle the remaining choc chips on top.⁠
- Bake for roughly 20 minutes, or until edges are golden brown and use a toothpick to test whether the inside is cooked through. Bake for an additional 5-10 minutes as needed.⁠
Let cool before cutting, dig in and enjoy!
Dive on in. Everything tastes good with our Smooth Hazelnut Chocolate spread.
Experience a sweet crunch with every bite from the chunky pieces of Golden Comb, lovingly sprinkled throughout its mylk chocolate base.
You're in for a treat with our Almond frozen dessert - we love it, and we're sure you will too! Get ready to savour the deliciousness of almond pieces coated in creamy mylk chocolate and coconut frozen dessert.
Elevate your baking with our baking blocks.
Decisions, decisions: Hazelnut or Coconut Rough? Take your pick!
Happy World Environment Day!⁠
⁠
At Pana Organic, we care deeply about the origins of our products and the impact we have on our planet. That’s why we plant trees yearly as part of our company give-back program – 55,000 and counting.⁠
⁠
Today, we are planting an additional 500 trees on the Mornington Peninsula to Cultivate Community and Nurture Nature.
Three decadent flavours. Three snacks a day. Makes perfect sense.⁠
This is your reminder to bake something and share it with someone you love. ⁠
⁠⁠
Head to our link in bio for the Pana-A Smore recipe.
Dive into delicious with our Crunchy Hazelnut Chocolate spread.
You asked, and we answered. Here's how we make our crowd-favourite Golden Comb.
Everyone has different pantry staples. Ours are plant-based, organic treats for every occasion.
Our Dark Hazelnut is a chocolate lover's dream, using our original recipe to create unparalleled rich fudginess.
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