This classy dessert is guaranteed to impress guests, especially when you tell them it's gluten-free and vegan.
2 cups unsweetened almond milk
4 teaspoons agar agar powder*
1/4 cup cocoa powder
1/4 cup coconut oil
1/4 cup agave nectar
1/2 teaspoon vanilla extract
Chopped almonds, for garnish (optional)
Coconut flakes, for garnish (optional)
1. Combine almond milk and agar agar in a saucepan, and let sit for 5 minutes to allow agar agar to soften.
2. In a medium bowl, stir together cocoa powder, coconut oil, and agave nectar until thoroughly combined. Set aside.
3. Bring almond milk, agar 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 and pour into four ramekins** or small glasses. Refrigerate for at least 2 hours and serve topped with almonds and coconut, if desired.
*Agar agar powder is a natural thickener/gelling agent made from seaweed. It's available in most grocery stores in the Asian food aisle.
**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 panna cotta
Nutrition score per serving (without topping): 211 calories, 15.8g fat (12.3g saturated), 20.1g carbs, 116.2g sugar, .5g protein, 2.1g fiber, 91mg sodium
Recipe provided by Pamela Braun of MyMansBelly.com