Bloom bars

Bloom bars

Pana Chocolate, The Recipes
4 bars
10 mins
Armelle Habib, Chris Middleton

Who doesn’t love the combination of fruit and nut? A little bit chewy, a little bit crunchy, and with a delicious sweet hit, especially when it’s covered in Pana Chocolate! This recipe allows you to create two different bars, depending on how you mould the mix. For a free-form look, just dip the bars in chocolate. If you’d prefer a more polished finish, you can line a chocolate mould and use the mix as a filling.


Quantity Ingredient
15g sour cherries, chopped
13 almonds, roughly chopped
3 tablespoons pepitas
2 dried apricots, finely diced
45g bar of pana chocolate raw cacao, broken into pieces


Quantity Ingredient
4 12 × 3 cm moulds


  1. Combine all the ingredients except the chocolate in a small bowl and mix them together with your fingers.
  2. Press the mixture evenly into the moulds (the fruit should help the nuts and seeds to stick together).
  3. Freeze the mixture for 30 minutes to make it easier to pop out of the mould.
  4. Melt the chocolate slowly over a bain-marie.
  5. Remove the bar mixture from the moulds and, using a fork, dip the bars into the melted chocolate.
  6. Tap the fork against the side of the bowl to remove any excess chocolate.
  7. Place the bar on a tray lined with baking paper and refrigerate until the chocolate has set.


  • For a different method of presentation, line the moulds with half the melted chocolate and set in the fridge. Once set, add your seeded nut mix, then pour the remaining chocolate on top and return to the fridge. When the chocolate has set, knock out the bar.
refined sugar-free
dairy free
gluten free
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