Cacao Pannacotta
Made from whole foods & sweetened to your taste with honey
Ingredients
1 cup Coconut milk (I used the thick canned variety)
1 cup pure cream (thickened kind, not whipped)
3 Tbsp cacao powder
2 Tbsp honey - add more if you like it sweeter
1.5 Tbsp gelatin
Optional extras: cherry jam (I like the St. Dalfours brand), 6 squares of dark chocolate roughly chopped
Add coconut milk, cream, honey & cacao to a small pot and bring to a simmer on medium heat slowly.
Keep stirring gently to help combine.
In the meantime, bloom gelatin by adding it to a bowl of water with 4 Tbsp of water. Stir together and set aside until it is thickened or ‘bloomed’
Once the milk has come together & cacao fully combined add in bloomed gelatin & take off heat.
Stir to evenly combine.
Distribute evenly into 6 small jars & leave to set in the fridge for 3 hours.
Serve with jam & chocolate or whatever you wish!