Mini sneakers

By: Pana Barbounis
From: Pana Chocolate, The Recipes
Makes: 14 small chocolates
Prep: 20 mins
Photographer: 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.

Ingredients

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

Equipment

Quantity	Ingredient
	high-speed blender
	bain-marie
	tray

Method

Blend all ingredients except the nuts and chocolate in a highspeed blender until smooth.
Transfer the mixture to a bowl or tray and refrigerate to firm up a little.
Once firm, remove the mixture from the fridge and weigh out 50 g portions.
Roll each portion into a 20 cm sausage.
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.
Melt the chocolate over a bain-marie.
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.

Tags:: Chocolate; sweets; vegan; raw; organic; refined sugar-free; dairy free; gluten free

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