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4 vegan dessert recipes you HAVE to try

We’ve picked out four amazing vegan dessert recipes to bring you a mouth-watering Easter weekend – part three of our Healthy Indulgence Fortnight

If you’ve behaved yourself all the way through Lent (and even if you haven’t) and if you’re looking to unleash your inner chocolate monster, then we have the recipes to help. We’ve picked out four delicious recipes from brand new Pana Chocolate, the Recipes: Raw, Organic, Handmade, Vegan cookbook. The best bit? All of these recipes are raw and vegan – enjoy!

MORE healthy indulgence: 7 best nut butters that will change your life

Sticky date brownie

This raw sticky date brownie is full of crunchy walnuts and smothered in a thick butterscotch sauce. The refreshing coconut ice cream provides a little lightness and balance to this sweet and lavish dessert.

date brownie, 4 pana chocolate recipes you have to try this easter weekend by healthista

Serves: 4–6


25 minutes preparation, plus 12 hours dehydrating time

Equipment needed

food processor, 20 cm × 20 cm (8 in × 8 in) brownie or cake tin, dehydrator with mesh tray


50 g (13⁄4 oz/1⁄2 cup) desiccated coconut 61⁄2

desiccated coconut

6 1⁄2 medjool dates, pitted

50 ml (13⁄4 fl oz) filtered water

1 tablespoon lacuma powder

pinch of Himalayan pink salt

4 tablespoons nut flour

2 teaspoons cacao powder

25 g (1 oz/1⁄4 cup) activated walnuts, roughly chopped

To make

Line your cake or brownie tin with baking paper.
Blitz the desiccated coconut in a food processer until very fine and then set aside.

Pulse the dates, water, lacuma powder and salt in a food processor or high-speed blender, leaving the mixture slightly chunky.

Transfer the mixture to a bowl and add the blitzed coconut, along with the nut our and cacao powder. Massage together with your hands until all ingredients have been incorporated, then fold through the chopped nuts.

Press the mixture into the tin to mould it into shape. Pop the mixture out of the tin and place it on a mesh dehydrator tray. Dehydrate overnight at 40°C (104°F).
Cut the brownie into four to six portions and serve with coconut ice cream and butterscotch sauce.

MORE: 3 healthy chocolate recipes that could help your SKIN

Chocolate Queen of Tarts

You can’t go wrong with a classic chocolate tart, and our version hits all the right notes. This recipe makes rich, individual tarts, perfect for a glamorous afternoon tea or an impressive evening dessert. For an extra hit of flavour, incorporate your favourite Pana Chocolate bar to make the soft mousse centre even more delicious.

chocolate tarts, 4 Pana Chocolate recipes you have to make this easter weekend by healthista

Makes: 5


50 minutes preparation, plus 1 hour setting time

Equipment needed

food processor, five 11–12 cm (41⁄4–43⁄4 in) round tart tins, bain-marie


120 g (41⁄2 oz/11⁄3 cups)

desiccated coconut 125 g (41⁄2 oz)

nut flour
 50–75 ml (13⁄4–21⁄2 fl oz)

coconut nectar

2 pinches of Himalayan pink salt

coconut oil, for greasing

To make

Blend all the ingredients except the coconut oil until the mixture comes together.
Grease the tart tins with the coconut oil, and place baking paper on the base. Press an even amount of the mixture into each tin.

Press the mixture firmly to compact it, only allowing the shell to come about 1 cm (1⁄2 in) up the sides of the tin. While you are compacting the mixture, you will notice the oils releasing – this is a great thing!
Freeze to firm up a little, then pop the shells out.
Keep the tart shells refrigerated until needed.


45 g (11⁄2 oz) bar of Pana Chocolate Mint

3 teaspoons coconut oil

50 g (13⁄4 oz) coconut butter, melted

120 ml (4 fl oz/1⁄2 cup) coconut cream

1 tablespoon coconut nectar

pinch of Himalayan pink salt

To make

Melt the chocolate and coconut oil over a bain-marie.
Pour the melted chocolate and oil into a bowl along with all other ingredients and fold gently to combine.
Pour equal amounts of the filling into each tart shell, then return the tarts to the fridge to set for 30 minutes.
Garnish with chocolate shavings.

MORE healthy indulgence: 10 protein ball recipes to stop your 4pm chocolate cravings 

Ice cream pops

Is there anything more tantalising on a hot summer’s day than the cool, sticky hit of ice cream? We love it too, so we’ve created our own mini ice cream pops. You can make these using our coconut ice cream recipe (page 184), our orange ice cream recipe (page 101), or a store-bought alternative. Make them special with a crisp Pana Chocolate coating, and stud them with nuts, berries or coconut to give them extra wow factor.

ice cream pops, 4 pana chocolate recipes you have to try this Easter by healthista

Makes: 20–25


10 minutes preparation, plus 2 hours setting time Equipment: tray, toothpicks, bain-marie


coconut ice cream or another flavour of your choice

45 g (11⁄2 oz) bar of Pana Chocolate Raw Cacao, broken into pieces (or use an essential oil chocolate for a hit of flavour – try Orange, Mint, Rose or Cinnamon)

garnish of your choice – nuts, berries and/or coconut

To make 

Before you start, place your tray in the freezer to chill.
Scoop small portions of ice cream with a tablespoon, or use a mini ice cream scoop to help!
Working quickly, roll the ice cream portions into balls using your hands.
Place the ice cream balls on the cold tray and insert a toothpick inside each ball. Freeze until very hard.
Melt the chocolate slowly over a bain-marie, then dip each ice cream ball into the melted chocolate.
Roll the balls in your chosen garnish, then refreeze.

Mini Lamos

Pana Chocolate’s mini lamos use components of the traditional lamington – think a raspberry mousse,
a layer of chocolate and a dousing of desiccated coconut. For this perfect bite-size treat, we use coconut and cacao to create a delicious mousse texture. You can top with fresh raspberries for extra zing.

pana chocolate dessert, by healthista

Makes: approximately 15


25 minutes preparation, plus 4 hours setting and
 20 minutes assembly time

Equipment: food processor or high-speed blender, bain-marie, 13 × 9 cm (5 × 31⁄2 in) brownie or cake tin, chopstick (or similar)

raspberry jam

dessicated coconut

1 teaspoon coconut oil

3 × 45 g (11⁄2 oz) bars of Pana Chocolate Raw Cacao, optional

To make 

Return the raspberry purée to the blender along with the cashew butter and all remaining ingredients except the coconut oil.
Blend the mixture until smooth, then add the melted coconut oil and blend the mixture again.

Pour the ganache into the cake or brownie tin. For perfectly square bites, the mixture should reach approximately 2.5 cm (1 in) up the side.

Set in the freezer, then turn the ganache out onto a cutting board and portion it into 2.5 × 2.5 cm (1 × 1 in) pieces.

Use a chopstick to make a hole in the centre of each piece, being careful not to poke through the bottom. Twist the chopstick gently to make the hole a little larger.
Place the ganache onto a tray and into the fridge until you are ready to assemble your mini lamos.

To assemble 

Pipe raspberry jam into the hole in each ganache square until full. Fill a bowl with desiccated coconut. Melt
the chocolate over a bain-marie. Add a little coconut oil (approximately 1 teaspoon) to the chocolate to give it an extra smooth consistency. Using a fork, dip each ganache square into the chocolate.

Tap the fork against the bowl to remove the excess chocolate, then drop the ganache square into the coconut. Shake the bowl to cover the square completely in coconut. Repeat for all squares, then refrigerate until needed.


170 g (6 oz) fresh or frozen raspberries

60 ml (2 fl oz) coconut oil

150 g (51⁄4/1 cup) cashews, soaked

90 ml (3 fl oz) coconut nectar


4 tablespoons cacao powder

1 vanilla bean, split lengthways and seeds scraped

pinch of Himalayan pink salt

To make 

Blend the raspberries in a high-speed blender until smooth, then strain to remove the seeds and set aside.
Melt the coconut oil over a bain-marie.
Blend the cashews in a food processor, scraping down the sides regularly, until the oils are released and the mixture has achieved a butter-like consistency.

pana chocolate recipe cover, easter by healthista vegan recipes

Pana Chocolate, the Recipes: Raw, Organic, Handmade, Vegan (Hardie Grant) includes over 70 indulgent recipes that cover the spectrum – from breakfast Chia Pudding with a Kick and No-Nuts Breakfast Bars, to kids’ party treats of Cacao Crackles and traditional desserts such as Raspberry Ginger Trifle, Royal Raw Gateaux and Butterscotch Apple Crumble. This book redefines the boundaries for vegan desserts and offers the ultimate raw chocolate experience for home cooks without the guilt of modern additives.

Pana Chocolate, the Recipes: Raw, Organic, Handmade, Vegan (Hardie Grant) is available to buy here, £16.99 



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