café mocha panna cotta

Sounds decadent, right? Well, yes, but it is also delicious, downright effortless,  healthy, low-fat, low glycemic index, and gluten free — and, it doesn’t taste like cardboard. YES!!

1 envelope unflavored gelatin
2-3 ounces espresso, cooled
4 tablespoons unsweetened cocoa powder
2 cups almond milk
Xylitol/Stevia/Truvia (your sweetener choice)
      (you will need to adjust this to taste)
½ teaspoon vanilla extract
 

In small bowl, sprinkle gelatin over cooled espresso. Let stand to bloom, 2-3 minutes. Meanwhile, put cocoa powder into a medium saucepan. Add two or three tablespoons of the almond milk, and stir to blend into a smooth mixture. Stir in the remaining almond milk. Place the pan over medium heat, until seam begins to rise and small bubbles appear around the edges.  Remove the mixture from the heat; stir in the softened gelatin and your sweetener of choice, then add the vanilla. Pour into small serving bowls, and chill until set, about 45 minutes. 


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