Dairy Free Chocolate Panna Cotta
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recipe by Monique Phipps http://thenourishedpsychologist.com/
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- Total Time
- 2hrs 20mins
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- Serves
- 4
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- Calories
- 542
I make this with coconut cream as it has the best taste and consistency, plus I like the fat that it adds. It is high in Medium-Chain Triglycerides (MCT) which have many health benefits including weight and appetite control. For those of you who can’t eat coconut this also works with almond milk (and likely any other kind of milk) but the taste and consistency is not the same.
Inspired by: http://www.thenourishedpsychologist.com/dairy-free-chocolate-panna-cotta/recipe updated 8 Oct. 2019
Ingredients
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- Coconut cream
- 400 ml
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- Water
- 200 ml
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- Egg
- 2
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- Cacao powder
- 20 g
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- Honey
- 2 tablespoons
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- Vanilla extract
- 1 teaspoon
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- Sea salt
- 1 pinch
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- Ground cinnamon
- ½ teaspoon
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- Gelatine
- 1 teaspoon
Tools
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Whisk
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Stove
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Ramekin
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Saucepan
Step preview
- Add coconut cream, water, egg, cacao powder, honey, vanilla extract, sea salt and ground cinnamon to a clean saucepan
- Whisk until combined
- Heat while whisking - medium heat
- Whisk until thickened and turn off heat - approx 10 min
- Add gelatine to the chocolate mixture gradually while whisking
- Transfer chocolate mixture to 4 ramekins
- Place in fridge until set - approx 2 hr