Cinnamon Kiss - Recipe by Pana Barbounis
Cinnamon Kiss - Recipe by Pana Barbounis

Cinnamon Kiss - Recipe by Pana Barbounis


"Our cinnamon kiss filling is sweet and woody, smooth and delicious, and the perfect accompaniment to a coffee on a chilly day. It’s simple to make and is also a great topping for raw desserts and choc-brekkie granola." ~ Pana Barbounis.

230 g (8 oz) maple syrup
130 g (4 1/2 oz) cashews, soaked
1 vanilla bean, split lengthways and seeds scraped
100 g (3 1/2 oz) cacao butter
4 Tbs ground cinnamon
2–3 45 g (1 1/2 oz) bars of Pana Chocolate Raw Cacao

Note: you will need a chocolate mould recipe, available in Pana Chocolate on page 25-26.


Blend all ingredients in a high-speed blender until smooth.

Refrigerate the mixture in a covered container until it is firm enough to pipe into each lined chocolate mould.

Transfer the mixture into a piping bag and pipe a small amount into each lined chocolate mould.

Close the moulds with chocolate and set in the fridge for at least 2 hours. Once set, knock the chocolates out of the moulds.


High-speed blender, piping bag, chocolate moulds (or similar).

Credits: This is an edited extract from Pana Chocolate, The Recipes by Pana Barbounis published by Hardie Grant Books RRP $36 and is available in stores nationally.

Photo Credits: Armelle Habib.

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