Indulge in a velvety, plant-powered delight with our Vegan Chocolate Panna Cotta, crafted to nourish both body and soul. Rich coconut cream and our exquisite Vanilla powder blend with the deep flavors of Heirloom Cacao and the vibrant tartness of our Mangosteen Hibiscus powder. The result is a perfect balance of rich decadence and a refreshing burst.
Beyond its decadent flavor, this dessert offers a wealth of benefits. Coconut is rich in healthy fats that nourish the skin and support a healthy heart, while raw Cacao contains antioxidants, promoting an uplifted mood and mental clarity. Mangosteen, known as the "queen of fruits," and Hibiscus are packed with vitamin C to enhance your natural glow. Vanilla not only elevates the flavor but also supports a calm mind.
Each spoonful is a celebration of earth’s finest, designed to satisfy your cravings while honoring the wisdom of nature.
RECIPE
- Prep time: 5 minutes
- Cook Time: 20 minutes
- Cooling Time: 4 hours
- Method: stovetop
- Category: dessert
- Yield: 4
- Recipe by: The Banana Diaries
INGREDIENTS
Chocolate Layer:
- 1 14-oz can coconut cream
- ¼ cup maple syrup
- 1 tsp Vanilla powder
- ½ tsp agar agar powder
- 3 ounces vegan chocolate
- 2 Tbsp Cacao
Mangosteen Layer:
- 1 14-oz can coconut cream
- ¼ cup maple syrup
- 1 tsp Vanilla powder
- ¼ tsp agar agar powder
- 2 Tbsp Mangosteen Hibiscus
Directions:
- You can use either 4 ramekins or 4 large silicone cupcake molds for the panna cotta. Either will work.
- Make the chocolate layer first by whisking together the coconut cream, maple syrup, Vanilla, and agar agar. Then bring the mixture to a boil, stirring, and add in the vegan chocolate and Cacao. Continue stirring until the chocolate is completely melted and integrated into the mixture and the mixture has thickened.
- Pour the chocolate mixture divided evenly into the 4 ramekins. Set aside to cool.
- Then make the mangosteen layer by whisking together the coconut cream, maple syrup, Vanilla, agar agar, and Mangosteen Hibiscus. Bring the mixture to a boil, stirring constantly, until it starts to thicken.
- Once thickened, pour the mangosteen layer on top.
- Chill the ramekins in the fridge for 4 hours until set.
- When ready to serve, run a butter knife along the rim of the ramekins and gently flip them onto small plates. Dust with more Cacao, and enjoy!
