15-17 November 2024
Melbourne Convention & Exhibition Centre

This raw, organic, vegan, gluten-free and fructose-friendly dessert from Pana Chocolate head chefs Maria Barbounis and Amber Roche is a flavoursome adaptation of the traditional Greek dessert, made with ‘good for your insides’ Pana Raw Chocolate.

Makes: 2-3 serves
Time Taken: 60 minutes
Level: Some effort

★ 1 cup white organic sesame seeds (hulled or unhulled is fine)
★ 2 tbsp organic coconut nectar
★ 2 Pana Chocolate Fig & Wild Orange bars
★ 1 tsp organic coconut oil
★ 2 tbsp chopped dried organic figs
★ 2 tbsp chopped activated organic walnuts
★ 3 drops of orange essential oil or zest of 1 organic orange

★ 1 fresh organic fig, cut in to quarters
★ ½ organic orange, segmented and diced
★ 1 small sprig of organic rosemary
★ 1 tbsp coconut nectar


  1. Melt Pana Chocolate bars and coconut oil in a bowl over hot water. Keep stirring until melted and place aside. To ensure the recipe remains “raw” use a thermometer to monitor that the ingredients do not heat above 42 degrees.
  2. Place sesame seeds in a food processor and process until a fine powder. Add the coconut nectar and blend until it forms a paste.
  3. Now pour in your melted Pana Chocolate and blend until combined.
  4. Transfer to a large bowl and add figs, walnuts and orange essential oil (or orange zest) and massage in with hands until evenly combined.
  5. Place mixture in to desired moulds, roll in to balls or a long sausage-shape and chill in the refrigerator until firm.
  6. Once firm, pop out of moulds or cut to desired shape.
  7. Serve with garnish. Place fig and orange on top of Halva and drizzle with coconut nectar. Finish with little rosemary.