Vegan Beet Panna Cotta
This Vegan Beet Panna Cotta is a creamy, dairy-free dessert that looks stunning and takes just minutes to prep. Made with full-fat coconut milk, dates, cooked beets, vanilla, and agar agar (no gelatin!), it sets into a silky, spoonable treat that’s perfect for holiday hosting. Top with dairy-free whipped cream and lemon zest for the prettiest, easiest dessert of the season that will turn every head at the table!
Servings 4 servings
Calories 305kcal
Equipment
- stove
Ingredients
- 1 package Organic cooked Love Beets
- 13.5 oz canned full-fat coconut milk
- 5-6 Natural Delights Medjool Dates pitted
- 2 tsp pure vanilla extract
- 1½ tsp agar agar powder
- pinch of salt
Instructions
- Add the cooked beets, coconut milk, dates, maple syrup, vanilla, agar agar and salt to a blender. Blend until perfectly smooth and creamy. The color should be scandalously pink—don’t panic, that’s the magic working.
- Pour the mixture into a saucepan. Bring to a simmer over medium heat. Once it bubbles lightly, cook for 2 minutes, whisking constantly. Agar needs heat to activate—think of this as the “don’t skip this step” step.
- Immediately pour into lightly oiled ramekins, glasses, or whatever fancy vessels you want to impress people with. Let them cool for 10–15 minutes, then transfer to the fridge for at least 2 hours until set.
- Pop them out or serve in the chilled cups. Add toppings if you like, but honestly? This panna cotta is so gorgeous it doesn’t need accessories—though dairy-free whipped cream is the icing on the cake.
Nutrition
Serving: 1serving | Calories: 305kcal | Carbohydrates: 31g | Protein: 4g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 68mg | Potassium: 645mg | Fiber: 3g | Sugar: 24g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 3mg
