Coffee Panna Cotta With Cacao Nibs – a delicious recipe with milk, cashew cream, natural cane sugar, agar powder, vanilla, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
To make cashew cream: grind 1 cup raw cashews with 1 cup water in a high speed blender until smooth and creamy-save extra to stir into oatmeal or soup.
2
Brush 4 to 6 ramekins or shallow cups with canola or other neutral-flavored oil. Place the milk, cashew cream, sugar, agar powder, vanilla, sea salt, and coffee in a medium pan. Whisk the ingredients together then allow mixture to rest for 10 minutes for the agar powder to dissolve.
3
Bring the mixture to a gentle simmer and continue to simmer for about 5 to 7 minutes, stirring occasionally, until the agar is incorporated. Remove from heat and stir in the cacao nibs. Pour into the prepared ramekins and chill uncovered for 2 hours. Serve inside the cups or unmold onto plates.
552
kcal
Calories
45
g
Fat
32
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup organic whole milk (soy or dairy), 2 cups cashew cream (see below), 1/2 cup natural cane sugar, 2 teaspoons agar powder, and more.
Yes, Coffee Panna Cotta With Cacao Nibs falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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