Name: Strawberry Panna Cotta
Yield: 4
Ingredients: 2 cups frozen strawberries; 2 cups unsweetened soy, hemp or almond milk; 2 medjool or 4 diglet noor dates, pitted; 1 teaspoon pure vanilla bean powder or alcohol-free vanilla extract; 1 tablespoon agar powder (see note); 1 1/2 cups frozen strawberries; 1/2 cup unsweetened soy, hemp or almond milk; 2 medjool or 4 diglet noor dates, pitted; 1/4 cup raw cashews

Serves

Ingredients

For the Panna Cotta:

2 cups frozen strawberries

2 cups unsweetened soy, hemp or almond milk

2 medjool or 4 diglet noor dates, pitted

1 teaspoon pure vanilla bean powder or alcohol-free vanilla extract

1 tablespoon agar powder (see note)

For the Sauce:

1 1/2 cups frozen strawberries

1/2 cup unsweetened soy, hemp or almond milk

2 medjool or 4 diglet noor dates, pitted

1/4 cup raw cashews

Instructions

Blend strawberries, non-dairy milk, dates and vanilla in a high-powered blender until smooth.
Pour blended mixture into a medium saucepan and stir in the agar powder. Cook over medium heat until mixture starts to boil. Reduce heat to low and simmer for 5 minutes, stirring constantly.

Pour into 4 glasses or small bowls. Refrigerate overnight. It should be firm.

To make the sauce, blend frozen strawberries, non-dairy milk, dates and cashews in a high-powered blender until smooth.

To serve, spoon some of the berry sauce on top of each panna cotta.

Note: Agar is a vegetarian gelatin made from seaweed. It can be used as a thickening agent in a variety of recipes. If using agar flakes instead of powder, double the amount.

Nutrition Facts

Calories 170, Protein 3 g, Carbohydrates 30 g, Sugars 16 g, Total Fat 5.5 g, Saturated Fat 0.7 g, Cholesterol 0 mg, Sodium 124 mg, Fiber 4.6 g, Beta-Carotene 54 ug, Vitamin C 65 mg, Calcium 350 mg, Iron 2.7 mg, Folate 44 ug, Magnesium 76 mg, Potassium 510 mg, Zinc 1 mg, Selenium 2.9 ug

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Strawberry Panna Cotta