Cashew free. Sugar-free.
Mint Pana Cotta with choc chip biscuit
Because there are so many places to post content these days I have been forgetting to include my recipes on this website lately. My personal and Shoku Iku Instagram or Facebook page, Podcast, YouTube, newsletter, contributing to other people’s websites… It used to be so simple just to have my good old BlogSpot for all my content to go out on!
This recipe is the perfect one to bring it all back here.
These may take a few steps to make but I am so glad I wrote the recipe down. So many people loved it when I was serving it at the shop. (one even said it was one of the best sugar-free desserts I made!)
Biscuit base
3/4 cup
buckwheat, soaked, rinsed and drained well
1/2 cup almond, soaked rinsed and drained well
1/8 cup lakanto, powdered
1/8 cup cacao nibs
1 tbs lucuma
Food process all the ingredients together in a food processor
roll the mixture out on a reflex sheet and cut out a circle using a round cookie cutter that fits a bottom of pana cotta mould.
Dehydrate till crunchy
Pana cotta
1 cup hemp seeds
100g coconut meat
2 tbs Irish moss gel
1 cup almond milk
1/8 cup lakanto
Mint extract (I used medicine flower extract)
1/4 cup cacao butter, melted
1/2 cup coconut oil, melted
Blend all the ingredients together till completely smooth in a blender.
Add the coconut oil and cacao butter and blend briefly.
Pour the mixture into moulds and chill for an hour or so.
before it is completely set place each biscuit on top of the pana cotta and put them back into the fridge.
When it is set-top with extra mint cream
If you are on the newsletter and reading this as this came out, I will be sending out some information about different sweeteners that are available so keep an eye out in your inbox
enjoy x
