If you’re after a simple, quick and delicious healthy, portable breakfast then this is it! This Choc Coffee Panna Cotta can be made a head of time and taken with you to have on the go. OK… who are we kidding? This recipe is actually too good to keep just as a breakfast idea! Enjoy it anytime of the day, whether it is a snack between meals, your afternoon pick me up or an after dinner treat.
With no added sugar, loaded full of good fats and protein this will keep you going, along with combating any cravings and can be enjoyed any time of the day.
Make sure you hit the share button on this recipe, it is too good to keep it here locked up on its own. Everyone needs this in their life.
Choc Coffee Panncotta
In a saucepan combine the gelatin and water and set aside to "Bloom" (gelatin will absorb all the water and be quite thick). Do not place on heat at this stage
In a food processor or high-speed blender, add cashews and blitz on high for 1 minute to make a paste (you may need to scrape down sides halfway through).
Add remaining ingredients (except gelatin) and blitz on high for 1 minute.
Return to the gelatin. Place saucepan on the stove top over a low-medium heat. Stir continuously until gelatin turns to liquid and is slightly sticky. This will only take approx 2-3 minutes.
Return to the panna cotta mix in the food processor/blender. Turn it on to a low speed and pour in the liquid gelatin while mixing. Was all incorporated, finally blend again on high for 30 seconds.
Pour the mixture evenly between 6 jars (6 small-med jars or 4 medium-big). Place in the fridge and allow to set. This will take approx 30 minutes. You will know when it's set, when it's firm to touch.
Once the panna cotta is set it is ready to enjoy. You can serve as is or with a little espresso shot poured over the top for an extra coffee hit!