- Prep-time: / Ready In:
- Makes 8 panna cotta
- Serving size: 1 panna cotta
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Panna cotta is usually made with gelatin, but this vegan version uses agar powder, a seaweed-derived alternative. Look for it in the baking aisle near the gelatin or at Asian markets. We love the combo of raspberries and chocolate, but any fresh berries you have on hand will work for this recipe. This chocolate panna cotta makes a fabulous finale for a homemade Italian meal, but it's also a delightful anytime treat for when you're craving something sweet that won't weigh you down.
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Ingredients
- 1½ cups pitted dates
- ½ cup almond flour
- 1 teaspoon agar powder (or 2 teaspoons agar flakes)
- 1 tablespoon + 1½ teaspoons arrowroot powder
- 1 teaspoon pure vanilla extract
- ¼ cup unsweetened cocoa powder
- 1 cup fresh raspberries
Instructions
- In a blender combine dates, almond flour, agar powder, and 3 cups water. Cover and blend until creamy. Strain through a fine-mesh sieve; transfer strained mixture to a saucepan. Bring to a simmer over medium. Simmer 10 minutes, stirring frequently.
- In a small bowl whisk together arrowroot powder, vanilla, and ¼ cup water. Stir into almond flour mixture in the saucepan; cook 5 minutes or until mixture thickens, stirring constantly.
- Place a silicone muffin pan with at least eight molds on a baking sheet. Spoon 2 tablespoons of the panna cotta mixture into each of eight molds. (There will be some left in the saucepan.) Transfer baking sheet to the freezer; chill 10 to 15 minutes or until slightly set.
- Meanwhile, whisk cocoa powder into the remaining panna cotta mixture in saucepan until well blended. Remove baking sheet from freezer. Top evenly with chocolate mixture.
- Chill in the refrigerator 1 to 24 hours before serving. Invert mold and press to release panna cotta. If desired, dust chocolate panna cotta with additional cocoa powder. Serve with fresh raspberries.
Nutritional Information:
Per serving (1 panna cotta): 139 calories, 26 g carbohydrates, 2.9 g protein, 4 g total fat, 0.3 g saturated fat, 0 g cholesterol, 1 mg sodium, 4.6 g fiber, 19 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (2)
(5 from 6 votes)Loved this! I used my vitamix and after putting the first batch through the strainer, I ran the leftovers from the mesh strainer back through the vitamix so that I ended up with the correct proportions for 8 cups and a little extra as well. I also added a bit more cocoa powder and re-heated the chocolate part before use because it will set up while waiting for the bottom in the freezer. It turned out GREAT! Love it!
This one was disappointing to me. The proportions at the end were totally off - not enough leftover panna cotta mixture for the cocoa, and then the cocoa was way too thick to set on top of the panna cotta. I added water after the fact but it just couldn't turn out. The taste was okay but didn't seem to me to be worth trying again.