This classy dessert is guaranteed to impress guests, especially when you tell them it's gluten-free and vegan.
2 cups unsweetened almond milk
½ teaspoon vanilla extract
¼ cup cocoa powder
¼ cup coconut oil
¼ cup agave nectar
4 teaspoons agar agar powder*
Directions: In a saucepan, add almond milk and agar agar, and let it sit for 5 minutes to allow agar agar to soften. In a medium bowl, add cocoa powder, coconut oil, and agave nectar; stir to combine ingredients thoroughly and set aside. Bring almond milk, agar and agar, and vanilla to a simmer then reduce and cook for 8 minutes. Add chocolate mixture and stir to combine for 30 seconds. Remove from heat. Pour into 4 ramekins or small glasses (use ramekins if you want to serve on plates, glasses if you intend to serve panna cottas in their own containers). Refrigerate for at least 2 hours and serve (top with chopped almonds and flaked coconut for extra flair).
Tip: To release panna cotta from ramekins, run a knife around edges of panna cotta and place individual ramekin into warm water for approximately 30 seconds. Put a plate on top of the ramekin and turn over to release the panna cotta.