Print Options:

Chocolate Coffee Panna Cotta

Yields1 ServingCook Time20 mins

There are so many people intolerant to dairy, nuts, coconut (as its now being used in almost everything as an alternative), eggs and more, that sometimes you have to get a little creative in the kitchen and try something new. The base of this panna cotta is made from soaked pepitas which have been blended to resemble a smooth peptia ‘cream’ . While its not the traditional light and soft dairy version, this version of panna cotta is a wonderfully nourishing alternative for not only those with allergies or intolerance but for those wanting to try something delicious and new. The richness from the cacao and coffee pairs so well with fresh seasonal sweet berries.

GF, DF, GrF, EF, NF, Paleo
Serves 4
 2 cups organic pepita seeds, soaked in filtered water with a pinch of Changing Habits Seaweed Salt overnight and a dash of ACV
 2 cups filtered water
 A pinch of Changing Habits Seaweed Salt
 20 Changing Habits Cacao Melts
 Raw honey to taste
 1 cup very strong coffee (preferably organic)
 20-30g of Changing Habits Gelatin (start with 20g less if you like your panna cotta softer)
Thermomix Recipe

Drain the pepita seeds.


Add the gelatin to a small cup or bowl and add 1/3-1/2 cup of water and stir to combine, set aside to allow it to thicken and bloom.


Add the seeds, water and coffee to the thermomix bowl and close the lid. Blitz on Speed 10 at 60C for 1-2 minutes or until the mixture resembles a smooth, creamy texture. If it needs longer continue to blitz until its like this.


Add the melts and salt in and blend on Speed 3 for 3-4 minutes or until the melts have melted through and the mixture has combined evenly.


Add the gelatin now. Heat to 60C and blitz on Speed 6 or 7 for 1-2 minutes.


Add the honey to taste and blitz for 20-30 seconds on Speed 6-7.


Taste the mixture and adjust if needed.


Pour into ramekins, glass containers or jars and place in the fridge to set.


Suggested Serving: Serve with fresh seasonal fruit.