Have you been looking for the perfect Vegan panna cotta? This magic little treat has another tick in the box for us, it’s a great sea moss recipe too!
If you’ve followed us for a while now, you would be forgiven for thinking that all we add Irish Moss Seaweed to is sweet recipes, but that’s not the case; stay tuned for some yummy savory meals too.
Are you trying to avoid sugar and cashews? This is a great recipe for diabetics, nut allergies, and it’s keto-friendly too (just control the portion size due to the almonds).
You can cut the sizes back in this recipe if you don’t want to make a batch where you can freeze a few portions for later. I like to cook slightly larger portions. My wife would say I’m cooking for the army though, a healthy army.
For a slight twist, you can add your own chocolate to the biscuit base. This is a nice little touch that will set your Panna Cotta apart from the crowd.
How do I Make this Amazing Sea Moss Recipe?
Ok, so we are going to break with tradition (if you want to call it that) as this recipe calls for a few things you might not have on hand, in particular:
10 to 12 portions
Preparation – 25 minutes
Setting Panna Cotta – 5 hours
Setting Biscuit Base – 4 hours
- 2 cups of Hemp Seeds
- 1 Tablespoon of Spirulina
- 200g of Coconut Meat
- 1/4 of a cup of Lakanto
- 4 tablespoons of Sea Moss Gel
- 1 1/3 cups of Almond Milk
- Mint extract to taste
- 1/2 a cup of melted Cacao Butter
- 1 cup of melted Coconut Oil
- 1 1/2 cups of soaked Buckwheat
- 1 1/4 cups of soaked Almonds
- 1/3 of a cup of Cacao Nibs
- 1/4 of a cup of Lakanto powder
- 2 tablespoons of Lucuma
You will also need
- A food processor
- Measuring cups and spoons
- A medium sides glass mixing bowl
- A balloon whisk
- A wooden spoon or spatula
- A blender
- A saucepan
- Baking paper
- Add the Help Seeds, Spirulina, Coconut Meat, Lakanto, Sea Moss Gel, Almond Milk and Mint Extract to the blender and allow to blend until mixed through thoroughly.
- Gently melt your Coconut Oil and Cacao Butter in a double boiler over a very low heat. If you can let the sun melt these for you it is better than cooking them.
- Add the blended mix to the melted Coconut Oil and Cacao Butter in a mixing bowl and whisk through evenly.
- Make sure that you scrape down any of the ingredients that build up on the edges of the mixing bowl and mix these through.
- Pour the mixture into the setting molds and allow to rest for 15 to 30 minutes before refrigerating. This will help to reduce the amount of cracking or splitting you may get from the Coconut Oil and Cacao Butter contacting in the cold of the refrigerator.
- Refrigerate for 30 minutes and them place the biscuit bases on to the panna cotta molds. This will help with the ease of presentation and turning them out of the molds. The refrigeration will allow the sea moss gel to thicken in this amazing sea moss recipe.
- If freezing, wrap individually before freezing. Allow these to rest in the refrigerator for at least 4 hours before freezing for longer storage. When serving from the freezer, return these to the refrigerator the day before and allow them to thaw slowly to avoid splitting.
- Soak your Buckwheat until it begins to swell and is no longer hard, but able to be squashed when you push down on it with a spoon on the bench. You don’t want to have any powder when you crush it. Make sure that you wash your buckwheat well once you have soaked it, and let it sit in a strainer to drip off any excess water. Draining your Buckwheat well is going to be an important part of this process, so give it the time it needs to feel dry, but not dehydrate to the previous crunchy state.
- Like with the Buckwheat, soak and wash your almonds, and allow these to drain off properly too.
- Add all of the ingredients for the biscuit base to your food processor and allow to mix through evenly. You want this to have a slightly chunky look and not to be a paste, so stop when this takes on the texture and look you are happy with.
- Once you have the blend to the texture you want, roll it out on a sheet of baking paper and cut to your desired size. For this recipe, I normally go for about a coffee cup size of approximately 9 cm (or 3 inches). If you have a cookie-cutter around this size that will be perfect, otherwise a coffee cup can do the job just as well.
- Once you have the cookie bases cut and formed to the shape and thickness you want, allow the bases to dehydrate until they become crunchy.
Now that all of the hard work has been done it ts time to serve your delicious sea moss recipe and enjoy. I like to top these with a scoop of homemade coconut mint ice cream which also includes sea moss. Check out our other recipes for some more ideas on how you can use sea moss in your cooking.
Last Updated on 2 months by D&C Editorial Team