Mini sneakers

Mini sneakers

Pana Chocolate, The Recipes
14 small chocolates
20 mins
Armelle Habib, Chris Middleton

Yes, that’s ‘sneakers’, not … you know. A much-loved staple at the Pana Chocolate shops, our sneakers bar is a twist on the commercial favourite. This dreamy pairing of nuts, caramel and cacao is chock full of crunch and sweetness. We’ve used tahini to create a yummy, firm caramel and added some activated almonds for a textural crunch. The caramel is piped into individual chocolate moulds here, but you can also use it for the topping of any raw dessert.


Quantity Ingredient
50g tahini
4 medjool dates, pitted
1 tablespoon filtered water
1 tablespoon coconut nectar
50g coconut butter
1/2 lemon, juiced
pinch himalayan pink salt
42 activated almond halves
3 x 45g bars of pana chocolate raw cacao, broken into pieces


Quantity Ingredient
high-speed blender


  1. Blend all ingredients except the nuts and chocolate in a highspeed blender until smooth.
  2. Transfer the mixture to a bowl or tray and refrigerate to firm up a little.
  3. Once firm, remove the mixture from the fridge and weigh out 50 g portions.
  4. Roll each portion into a 20 cm sausage.
  5. Place 3 almond halves on top of the end of one sausage, then cut a slice at the end of the last almond placed. Repeat until all mixture and almonds have been used, then place the bars on a tray in the freezer to firm up a little.
  6. Melt the chocolate over a bain-marie.
  7. Using a fork, dip each bar into the chocolate, turning to completely coat, then tap off the excess chocolate and place onto a tray lined with baking paper. Repeat with all the bars, then transfer to the fridge for at least 2 hours to set further. Keep refrigerated until serving.
refined sugar-free
dairy free
gluten free
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