Time Out says
An alternative dessert bar sets up shop in Alexandria
The latest addition to the Fountain Street gaggle of cafés, bakeries and restaurants is Pana Chocolate, a vegan dessert bar where all of the cakes, individual chocolates, chocolate bars and treats are free from gluten, dairy products, eggs and cane sugars. All that health and nutrition can be confusing when you just want a sweetie for the road, so here are Time Out's picks of the Pana range.
A crunchy base supports a creamy cashew cheesecake layer and the ‘caramel’ topping is actually made from the South American fruit lacuma, which has a vaguely toffee-like flavour. Definitely one of the favourites in the office.
Inspired by everyone’s favourite childhood confectionery, the Wagon Wheel, the Vespa Wheel Cake contains a crispy buckwheat sandwich of coconut marshmallow and raspberry-chia jam enclosed by chocolate and cashew "cheesecake layers". Creamy, chocolately, and faintly reminiscent of Black Forest Gateau, this was the Time Out team’s pick of the bunch.
It looks like a cross between a Magnum and a Gaytime, and is in fact dark chocolate-coated chocolate non-dairy-cheesecake dipped in crisp, chopped nuts. The nuts are even activated (soaked) which makes them even more nutritious, so we hear. More reason to have another.
If you didn’t grow up in Israel, where they practically drink the stuff, then tahini might not be your bag. But if you hold fond memories of those toffee sesame snaps you'd get in your lunchbox, this choc is for you – dark chocolate encasing an explosive filling of sesame caramel.
Definitely the most un-vegan-like chocolate we tried, lemon myrtle infused cocoa butter melts on the tongue (and on the hands) swiftly, and tiny pieces of freeze-dried raspberry add sourness. More please.
21 Fountain Street
|Opening hours:||Mon-Fri 10am-5pm; Sat 9am-4pm; Sun 10am-4pm|