Coffee Caramel Panna cotta with Carob Sauce
This is a cool dessert with a luscious sauce – a smooth, creamy pudding that contains no caffeine, refined sugar, theobromine or gelatine. It’s vegan, and made with chicory rather than coffee.
Vanilla Pods, x2 Pods (Sussex Wholefoods)
1 vanilla pod
Organic Coconut Sugar 1kg (Sussex Wholefoods)
45g coconut sugar
VegeSet Vegan Setting Agent 25g (Just Wholefoods)
1 large tsp of VegeSet powder
Organic Chicory 100g Jar (Prewetts)
2 tsp chicory powder
Organic Raw Cacao Butter 250g (Sussex Wholefoods)
100g raw cacao butter
![Carob Powder [Unroasted], Organic 100g (Superfoodies)](https://www.healthysupplies.co.uk/blog/wp-content/uploads/2020/05/unroasted-carob-powder-superfoodies-close-up-5.jpg)
Carob Powder [Unroasted], Organic 100g (Superfoodies)
6 tbsp unroasted carob powder
Light Agave Syrup, Organic 250ml (Biona)
3 tbsp of light agave syrup
Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)
A pinch of pink salt
Unsweetened Soya Drink, Organic 1 Litre (Provamel)
165g soya milk for the pudding + 150ml for the sauce
Soya Alternative to Single Dairy Cream 250ml (Provamel)
165g soya cream
Organic Virgin Coconut Oil 500ml (Sussex Wholefoods)
1½ tbsp of coconut oil
Method
1) Make the Panna cotta first. Place clean bowls, such as jelly moulds, ramekins or other small vessels onto a tray that can easily be placed onto a shelf in your fridge.
2) Put the Milk, cream, Vanilla Pod and Coconut Sugar in a saucepan and turn on the heat – low to medium.
3) Then sprinkle on the heaped teaspoon of VegeSet along with the Chicory and whisk well until the mixture becomes thicker and smooth. Do not allow the liquid to bubble.
4) Remove from the heat and keep whisking the mixture vigorously as the liquid will start setting straight away! Gently pour into your chosen dishes.
5) Tap the tray that the bowls are sitting on to allow any bubbles in the puddings to rise to the surface.
6) Place in the fridge for at least 4 hours. You can prepare the chocolate sauce whilst waiting for the puddings to set or start making it just before you are ready to serve.
7) Melt the Cacao Butter in a bain marie (bowl sat over saucepan of boiling water – do not allow the base of the bowl to touch the hot water!). Transfer the melted Cacao Butter into a saucepan.
8) Place the saucepan over a low heat and sift in the Carob Powder. Once the Carob is combined stir in the agave syrup, the milk and butter.
9) Add the pinch of salt and stir all the ingredients swiftly. You may need to bring the heat up a little. The sauce should start to thicken slightly. Once it is smooth and creamy remove from the heat.
10) The sauce is now ready to serve. Turn out each of the Panna cotta and pour a little sauce over them. You can then transfer the rest of the Chocolate Sauce into a serving jug and take to the table.
