Peanut Panna Cotta with Chocolate Sauce

Peanut Panna Cotta with Chocolate Sauce

Peanut Panna Cotta with Chocolate Sauce

5 from 1 vote
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Diet Vegan, Vegetarian
Servings 4
Calories 405 kcal


  • 2 cups almond milk
  • 4 tablespoons peanut butter
  • ¼ cup agave syrup
  • ½ teaspoon agar-agar powder
  • 1 vanilla bean
  • ¾ cup vegan dark couverture chocolate chopped
  • 3 teaspoons cocoa powder
  • 1 tablespoon cane sugar


  • Heat the milk in a saucepan over medium heat. Add the peanut butter, agave syrup, and agar-agar. Mix well.
  • Cut vanilla bean lengthwise, scrape the seeds and add the pod and seeds to the saucepan. Simmer for 1 minute to dissolve the agar-agar and set the mixture.
  • Soak individual molds in cold water, dry well. Remove the vanilla bean pod from the mixture and pour evenly into the molds. Cover and refrigerate for 4 hours to cool.

For the chocolate sauce:

  • Bring ¼ cup of water to a boil, add the cocoa powder and sugar, and continue to boil.
  • Add the chopped chocolate, let it melt, and then cool a bit.
  • Spoon the chocolate sauce onto small serving plates, de-mold the panna cotta and place them in the center of the sauce. Drizzle with remaining sauce and garnish with chopped chocolate if desired.


Calories: 405kcalCarbohydrates: 40gProtein: 8gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gSodium: 239mgPotassium: 116mgFiber: 6gSugar: 29gCalcium: 158mgIron: 1mg
Food Group Dairy
Keyword Easy
Cooking Method Simmering
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