Anyone else a little more of a salty, than a sweet? I know I know, I keep claiming that I’m more of a salty – and then repeatedly post sweetie dessert type pictures on my social media. Seriously though, anyone else go straight for the salty raisins in trail mix? You know, the ones that the peanuts have rubbed off on, that seriously unhealthy trail mix we all ate as kids? Anybody? Yes, I know you’re out there.
That is why this dessert is incredibly brilliant. Well truthfully, that is why any raw salty chocolaty caramel-y dessert is brilliant. That is why I made this dessert. Not as an ode to crappy rancid oil trail mix, but as a singsong flavor combination and kapow kinda taste bud magic. Yeah, that.
I love making desserts
The thing with dessert for me is that it is so. fun. to. make. Love it.
I love experimenting and creating classic type recipes out of completely non traditional ingredients. Also, for about 6 weeks now I have been completely obsessed with raw chocolate caramel nut butter/sauce. Yeah, that! Making it into all kinds of different things, switching up the variance and using just chocolate and caramel, or just caramel and nut butter. It’s mind blowing, and a bit of a problem.
Or, well, it would be a bit of a problem – if it wasn’t completely raw + refined unnatural crap and sugar free. Since it doesn’t have any chemical ugliness to it, I guess it really isn’t a problem at all. Oh, the beauty of whole foods. The beauty and total brilliance of healthy indulgence.
This gorgeous panna cotta is a variation on the jar of chocolate caramel peanut butter that I have been eating straight from the jar .. with a spoon, and sometimes my finger (I know! I’m guilty! I admit!).
It has a chocolaty component in the raw cookie crumble sprinkled on the top, a caramel component with the raw salty date swirl below and the nutty creamy smooth delight that comes from silky sweet coconut. Are you salivating yet? I had you at salty, didn’t I?
- Allow healthy indulgence. It is all about balance, is it not?
- Get creative with your current favorite flavors, or just copy mine and get scooping some kind of caramel chocolate peanut butter
- Make this for your shining beautiful mother. It is Mother’s Day on Sunday, it doesn’t matter if she is a sweet or a salty – she will love it!
- 1 Can Full Fat Coconut Milk
- ⅓ - ½ Cup Maple Syrup
- 2 Teaspoons Powdered Agar
- Raw Date Caramel
- 5 Dates - soaked
- 1 Tablespoon Mesquite Powder
- 1 Teaspoon Lucuma Powder
- Pinch of Sea Salt
- Cookie Crumble
- ½ Cup Raw Walnuts
- 4 Tablespoons Raw Cacao Powder
- Splash Maple Syrup
- Pinch of Salt
- To make the Panna Cotta - empty the can of coconut milk into a small sauce pan, heat it gently until it begins to steam
- Whisk in the maple syrup
- Continue whisking as you add the agar - it may form lumps at first but with continual whisking they will break
- Allow the mixture to thicken up on the stove, whisking gently on and off for five minutes.
- Transfer to small ramekins if you are wanting to invert them onto a plate like I have, alternatively you can pour into wine or martini glasses and serve like that
- Allow to set in the fridge for at least 30 minutes
- If using ramekins and inverting the panna cotta onto a plate, gently run the edge of a sharp knife around the custard to loosen it
- Invert and give it a little shake, it should pop right out in perfect form
- To make the Date Caramel - add the dates, mesquite, lucuma, salt and about 3-4 tablespoons of the date soaking liquid to a food processor and blitz until smooth
- To make the Cookie Crumble - add the walnuts, cacao powder, maple syrup and salt to a food processor and blitz until it forms a rough but slightly sticky crumb