Vegan Chocolate Panna Cotta

• Baking & Spices

  • 3 tbsp Cocoa
  • 1 pinch Salt
  • 3 tbsp Sweetener
  • 1/4 tsp Vanilla

• Dairy

  • 2 cups Cashew milk, homemade

• Liquids

  • 2 tbsp Water, HOT

• Other

  • 1 packet (1.5 tsp granulated kanten (agar-agar**

Found on theblenderist.com

Ingredients

• 2 cups homemade cashew milk
• 3 tbsp sweetener of choice*
• 3 tbsp cocoa
• ¼ tsp vanilla
• pinch of salt
• 1 packet (1.5 tsp) granulated kanten (agar-agar)**
• 2 tbsp hot water
• * Use the sweetener that suits your dietary needs. It should be the equivalent of 3 tbsp of sugar. You can taste the mixture to see if it is sweet enough before letting it set.
• ** If you buy agar agar flakes, increase the amount to 1.5 TBSP

Directions

• Mix the cashew milk, sweetener, cocoa, vanilla and salt in a pot over medium heat stirring frequently.
• Mix the kanten with 2 tbsp of hot water to dissolve.
• Pour the kanten mixture in to the cashew milk mixture and stir continuously for about 5 minutes.
• The mixture will thicken slightly but will still be pourable.
• Pour in to 2 to 4 ramekins, bowls or cups.
• Refrigerate for 3 hours or overnight before serving.