Dairy Free Chocolate Panna Cotta

Well I don't know where the last week has gone! The kids went back to school on Monday and we've been easing ourselves back into normal routine. Early starts in the morning, less time to cook, homework to do - I'm sure you all know about that!

If you've been following me on Facebook you will have seen my whoops moment today. You see there was a blackout a few nights ago and the next morning our oven wouldn't turn on. Which is a pretty much a complete disaster for someone who bakes as often as I do! Anyway after stressing for a few days about whether we could replace it now or survive without one for a while, I realised I hadn't reset the clock on the oven after the blackout and as soon as I did, voila! It worked! Whew.

Today though I'm sharing a recipe which doesn't require an oven and was so delicious my kids haven't stopped talking about it!

While panna cotta is traditionally a dairy-laden dessert, this version gives you the same ultra creamy result with coconut cream. This is essentially the richest, creamiest most luscious custard you will ever eat, with the gelatine allowing it to set enough to be turned out while still having a bit of a wobble. Just gorgeous.

Enjoy!

Dairy Free Chocolate Panna Cotta
Adapted from The Nourished Psychologist

400g coconut cream
200g non-dairy milk (rice or coconut work well)
2 eggs
20g coconut oil
1/4 cup raw cacao
1/4 cup coconut sugar
1 ts vanilla extract
pinch salt
2 ts Great Lakes gelatine

Place all ingredients into the Thermomix and cook for 7.5 minutes / 80 degrees / SP 4.

Pour mixture into 4 cups or ramekins and place in the fridge to chill for at least 4 hours or overnight.

Serve topped with berries.

No thermomix? No worries. You can make this on the stove top by following the link above to the original method (I did make a few changes to the recipe).

Makes 4