Low Carb Chocolate Pistachio Panna Cotta

Serves: 1

Prep Time: 5min

Cook Time: 10min

in Recipes

I think pistachios must be one of the headiest nuts that exist. Buy them in their shells, half the fun is the anticipation of getting that nifty little green nut out of it’s shell, and then crunching it, savouring it, while working on the next one. Don’t buy them already shelled – they are often soft and old. I love this with some of my gorgeous, pure shaved chocolate on top, chopped sprinkled pistachios and with a dollop of coconut cream if I’m feeling really wild.

What you need

1 can Organic Coconut Cream or Coconut Milk
30g Xylitol or erythritol (or a spoon of raw Honey)
Pinch of Himalayan Salt
2 tablespoons Coconut Oil
Scraped out seeds from a vanilla pod or some organic vanilla powder
60g Sugar Free Plain Dark Chocolate
1 tablespoon Gelatine
¼ cup water

Let's Cook

Mix the gelatine and water together in a cup
Now in a pan, melt all the other ingredients (except the gelatine and water) on low heat, till well combined. Stir constantly.
Stir in the gelatine/water until everything is well combined
Blend with a stick blender on high – check for taste
Place into little cups (or one big cup), baby muffin trays – whatever you like - and place into the fridge or leave out for a few hours to firm up
Delicious with some organic blueberries on top if you don’t like pistachios, chocolate shavings and a spoon of cold coconut cream