Pana chocolate cereal

Pana chocolate cereal

Pana Chocolate, The Recipes
Armelle Habib, Chris Middleton

Say farewell to boring cereal! A few dehydrator techniques come together in this recipe for a tasty, textural breakfast cereal. After all, who doesn’t want chocolate for breakfast? You can alternate the fruits to your taste, and make a big batch – the cereal keeps well in an airtight container. If you love it as much as we do, you’ll probably find yourself snacking on it throughout the day, too! Keep it in a jar on your desk, pack a container for a post-gym pick-me-up or store in the pantry for a midnight treat.


Quantity Ingredient
see method for ingredients, broken into pieces
see method for ingredients
dehydrated fruit
see method for ingredients, to serve (or use store-bought)

Chia crisp

Quantity Ingredient
6 tablespoons chia seeds
280ml filtered water
4 tablespoons cacao powder
4 tablespoons coconut sugar


Quantity Ingredient
non-stick sheet
food processor


  1. To make the chia crisps, combine all the ingredients in a bowl and stir to coat the dry ingredients in the filtered water.
  2. Cover the bowl and set aside for 2 hours, until the chia seeds swell and soak up the water.
  3. Spread the mixture onto a non-stick sheet and dehydrate at 40°C overnight.
  4. Allow the mixture to cool, then break into shards.
  5. Assembly:

    Toss together the candy nut shard, coconut crumble, dehydrated fruit and chia crisp. Store in an airtight container in a cool, dark place. To serve, add nut milk.
refined sugar-free
dairy free
gluten free
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