Low Carb Chocolate Pistachio Panna Cotta

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

  1. Mix the gelatine and water together in a cup
  2. Now in a pan, melt all the other ingredients (except the gelatine and water) on low heat, till well combined. Stir constantly.
  3. Stir in the gelatine/water until everything is well combined
  4. Blend with a stick blender on high – check for taste
  5. 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
  6. Delicious with some organic blueberries on top if you don’t like pistachios, chocolate shavings and a spoon of cold coconut cream

Products used in recipe


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