Coffee Panna Cotta

Recipe by Jana Kastner

Servings

servings

Prep time

minutes

Cooking time

minutes

For the panna cotta
65 g sunflower seeds, soak in water for approx. 4 hours, then rinse and drain
140 g dates, pitted & diced
350 ml plant mylk
1-3 tsp FAIR-TRADE whole coffee beans, depending on how strong you like the coffee flavour
1 ¼ tsp agar agar powder
For the chocolate sauce
1 tsp FAIR-TRADE cocoa powder
1 tsp sweetener of your choice
1 tsp tahini or seed/nut butter of your choice
2 to 3 tsp water

Start by blending the dates, mylk and coffee in a high speed blender until smooth.
Then add the sunflower seeds and agar agar and blend once more until nice and creamy.
Transfer the mixture to a small pot and gently bring to the boil. Let simmer for a few minutes while stirring constantly.
Let cool down a little before pouring it into the moulds. Let set and then store chilled until serving.
For the sauce, stir all ingredients in a small bowl. Add as much water as needed until it reaches the desired consistency.