Before You Go!

Get new recipes, health-focused articles, and special offers direct to your inbox each week.

  • Prep-time: / Ready In:
  • Makes 8 panna cotta

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.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Chill in the refrigerator 1 to 24 hours before serving. Invert mold and press to release panna cotta. If desired, dust with additional cocoa powder. Serve with fresh raspberries.

Comments (2)

(4.5 from 6 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Shannon2 years ago
Do you want to report this comment as inappropriate?

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!

Lydia2 years ago
Do you want to report this comment as inappropriate?

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.

Try Our Top-RatedMeal Planner Free

Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Try it for free today


Join our best-selling cooking course at the lowest price ever!

Save $200 Now
Headshot of Darshana Thacker
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get delicious recipes, expert health advice, culinary tips and
special offers from Forks Over Knives and our curated partners.

Copy link
Powered by Social Snap