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February, 2014

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January, 2014

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A chocolatey breakfast in bed? Yes, you can.

Casey Warrener
09 February, 2017

Get your Valentine’s Day off to a sweet start with this chocolate-chia pudding from the Pana Chocolate cookbook.

Want to surprise your one-and-only with breakfast in bed? This chocolate-chia number would make for a sweet start. Impressive presentation and a cayenne pepper kick are guaranteed to spice up your V-Day. (As a bonus, the hit of chilli is a metabolism booster, so you can eat chocolate for breakfast and feel good about it too.)

Good to know

This recipe calls for a dehydrator to prepare dried orange slices, but if you don’t have one, don’t stress – you can simply use your oven instead. Turn your oven on to a low temperature (we set ours at around 100°C), cut your orange into thin circles, spread the slices onto a baking-paper-lined tray and cook for around two-and-a-half hours.

Getting ahead

There are a few steps you’ll need to take to pull off this pudding with ease. The chocolate shard and chia need to be prepared in advance – ideally a day ahead.

Firstly, prep your dried orange slices. While your orange slices are in the oven, mix together your chia seeds and coconut milk. The recipe says to let the chia soak for two hours, but it will be fine if you leave it in the fridge overnight. 

Now for the coup de grace – the chocolate shard. This part may seem daunting, but it’s actually a cinch to achieve. Melt two bars of *Pana chocolate (the orange, raw cacao and cinnamon varieties are good options) with two teaspoons of coconut oil. To melt the chocolate but keep the recipe raw, all you need to do is boil a saucepan of water, take it off the heat and sit a bowl with your chocolate and oil on top. The boiled water will heat the bowl up enough to melt the chocolate so that you can mix it with the oil. 

*If you can’t find Pana bars, there is an alternative. You can make a similar style of chocolate with these three ingredients: coconut oil, cacao or cocoa, and a natural liquid sweetener such as coconut nectar or agave. Stir together a ¼ of a cup of cacao, a ¼ of a cup of coconut oil and three tablespoons of liquid sweetener, and you’ll have your own raw, refined-sugar-free chocolate.

Once your chocolate is runny and glossy, spoon it onto a baking-paper-lined tray and spread it out to the desired thickness and shape. Just remember, it doesn’t need to be perfect! We cut ours (above) into more of a triangular shape at the end. To finish, sprinkle with chopped pieces of dried orange and fig, and then place into the fridge.

It’s V-Day

The hard part is behind you and it’s time to present. Take your pre-prepared chia from the fridge and pour it into the food processor with the pitted dates, cacao and spices (if you’re catering to someone who can’t stand the heat, substitute cayenne pepper for ground or fresh ginger, or simply leave it out – it will still be delicious). Now blend, blend, blend until you have a smooth, chocolatey mix. Finally, get out your fanciest glassware (we chose to use some vintage Champagne coupes), divide the mixture among them, top with a shard of chocolate and a semi-circle of dried orange, and prepare for your partner to swoon. Voila.

Breakfast is sorted, but what about the rest of the day? Try these tarts for a tea-time treat or wow-worthy dessert. 

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