We’ve been eating a little differently around here lately. I was on a detox/cleanse for 21 days. It wasn’t one of those weird water deals though, this one actually had real food as part of it. I like food way too much to give it up. But I am always willing to try new foods and recipes. So I’ve actually had a lot of fun coming up with new recipes to enjoy while I’ve been on the cleanse. If you want to see more of those recipes, you can find them here.)
While Craig was not partaking in the cleansing process, he was eating the same foods as I have been…and he really liked them. This panna cotta dessert, for instance just showed up on his plate one night after dinner. I didn’t tell him anything about it, other than it was chocolate. If I had told him there was no dairy in it and it was really good for him, he wouldn’t have touched it. After taking a bite, he asked me if it was good for him? When I told him that it was, he didn’t believe me and continued eating.
Words of Wisdom
If you are changing your diet around, eating healthier…vegetarian…gluten free…dairy free, and you have a guy in your life you have a big decision to make. Do you tell him or not? If I change my eating habits, I generally don’t say anything to Craig about it and just go about making food as usual. Mostly because I don’t want to deal with his rhetoric. I have generally found that he really likes the “new” food. At some later point I will tell him what I have been doing, and I have found that the changes go much smoother.
I call this dessert, chocolate panna cotta – notta because true panna cotta has heavy cream and whole milk and this one does not. But it has all of the rich flavors and cool creamy silkiness of a dairy filled panna cotta.
- 2 Cups Unsweetened Almond Milk
- 1/2 Teaspoon Vanilla Extract*
- 1/4 Cup Cocoa Powder
- 1/4 Cup Coconut Oil
- 1/4 Cup Agave Nectar
- 4 Teaspoons Agar Agar Powder
In a saucepan add almond milk and agar agar, let it sit for 5 minutes to allow agar agar to soften.
In a medium bowl add cocoa powder, coconut oil, and agave nectar – stir to combine ingredients thoroughly and set aside.
Bring almond milk and agar and agar and vanilla to a simmer then reduce and cook for 8 minutes. Add chocolate mixture and stir to combine for 30 seconds. Remove from heat.
Pour into 4 ramekins or small glasses. (Use ramekins if you plan to turn out onto plates. Use glasses if you intend to serve panna cotta’s in their own containers.)
Refrigerate for at least 2 hours.
To release panna cotta from ramekins – run a knife around edges of panna cotta and place individual ramekin into warm water for approximately 30 seconds. Put plate on top of ramekin and turn over to release panna cotta from ramekin.
Top with chopped almonds and flaked coconut for extra flair.
*You can also use a vanilla bean, instead of vanilla extract in this recipe. Split the vanilla bean and scrape the seeds. Place the pod and seeds in the almond milk and agar agar mixture just before you start to simmer the mixture. Remove the pods before adding in the chocolate.