Panna cotta (Italian for “cooked cream”), is traditionally made with heavy cream blended with sugar and thickened with gelatin. This completely plant-based version tastes just as decadent, and makes a delightful holiday dessert.
Recipe developed by the Naked Food Chefs
Combine the coconut milk with 2 of the dates in a food processor and blend until creamy. Transfer to a saucepan and gently heat over medium-low heat.
Pour a few tablespoons of the warm coconut-date milk into a small container, add the agar agar powder and whisk until the agar is dissolved. Pour back into the saucepan, add the coconut flakes and stir together. Bring to a boil over medium-low heat, and boil for about 3-4 minutes.
Pour the mixture into 4 or 6 silicone medium-size molds. Let them cool for 30 minutes and then refrigerate for a couple of hours.
To make the berry sauce, place the berries, vanilla, water, and remaining dates in a food processor and blend until smooth. Pour the sauce through a fine mesh strainer to remove any seeds. Spoon the sauce over the panna cotta and serve.