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  • 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.

Date-Sweetened Chocolate Vegan panna Cotta - Light caramel colored panna cotta drizzled with fresh raspberries, sitting on a gray plate, with a bowl of raspberries on the side

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

  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.
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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project 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 DarshanasKitchen.com for more.

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