Low-Calorie Vegan Almond Panna Cotta

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Panna cotta is a northern Italian dessert typically containing cream, gelatin, sugar, and vanilla. However, I decided we deserve a delicious vegan almond panna cotta with no saturated fat and no cholesterol.

An easy-to-prepare, delicious dessert for under 200 calories!

Just a note: this isn't an overly sweet dessert; it has a moderate level of sweetness but is still very indulgent and tasty.

• A bit about vegan almond panna cotta
• The thickening agent for the panna cotta in this recipe is agar agar. This is a vegan substitute for gelatin made from seaweed and is tasteless. Its European food additive code is E406.
• It can be found in health food stores and specialty shops. Besides its excellent gelling properties, it is highly useful in vegan baking.
• In this recipe, I used 1.5 tablespoons of agar agar flakes. If you have powder, the conversion ratio is 1 tablespoon of flakes = 1 teaspoon of powder.
• To give it a wonderful almond flavor, I used natural almond butter with no added sugar. You can substitute it with coconut cream, peanut butter, or even tahini.
• The reason I added almond butter is to add a bit of fat and "body" to the dessert. Let's be honest, there's a limit to how "light" a dessert can be—we need to enjoy it too!
• The base of the panna cotta is unsweetened soy milk. You can, of course, replace it with any plant-based milk you desire. Almond milk would work perfectly here in terms of flavor.
• I sweetened the almond panna cotta with silan (date syrup). There's really no need to sweeten it further. You can replace the silan with the same amount of maple syrup or any other sugar substitute you prefer.

Nutritional Values for Vegan Almond Panna Cotta

One serving of panna cotta (out of 4) contains:

• 160 calories
• 20g carbohydrates
• 1g protein
• 8g fat

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Vegan Almond Panna Cotta

Serving size 4 servings

Calories 160 kcal

Ingredients

• 2 cups soy milk 450 ml
• 4 tbsp silan (date syrup) 60g
• 4 tbsp natural almond butter 40g
• 1 tbsp agar agar flakes
• 1 tsp vanilla extract

Instructions

1. Transfer the soy milk, 3 tbsp of silan, almond butter, vanilla extract, and agar agar to a small pot.

2. Bring to a boil and cook for about 5 minutes over low heat.

3. The agar agar will only begin to activate after boiling and cooking.

4. Heat the remaining silan in the microwave until it reaches a liquid state.

5. Pour a teaspoon of the liquid silan into the bottom of a small cup or ramekin.

6. Pour the soy milk and agar agar mixture into the cup.

7. Place in the refrigerator for at least one hour.

8. Before serving, gently loosen the panna cotta with a knife or spoon.

9. The edges should release easily.

10. Flip the cup over onto a plate and lift.

11. Serve cold.