Recipes

(Recipe) Vegan Chocolate & Mangosteen Panna Cotta

15
aug

A luscious plant-based dessert with Anima Mundi’s Heirloom Cacao

If you love the idea of a dessert that feels indulgent but also nourishes your body, this Vegan Chocolate & Mangosteen Panna Cotta is pure magic. Creamy, decadent, and infused with the rich notes of Anima Mundi’s Heirloom Cacao, it’s perfectly balanced by the tangy brightness of Mangosteen Hibiscus powder. This dreamy layered treat is a feast for both the senses and your wellbeing.

(Recipe) Vegan Chocolate & Mangosteen Panna Cotta

Prep Time: 5 minutes
Cook Time: 20 minutes
Cooling Time: 4 hours
Method: Stovetop
Category: Dessert
Yield: 4 servings
Recipe inspired by: The Banana Diaries

Ingredients

Chocolate Layer:

1 × 400 ml can coconut cream
60 ml (¼ cup) maple syrup
1 tsp Vanilla Powder
½ tsp agar agar powder
85 g vegan chocolate, chopped
2 Tbsp Anima Mundi Heirloom Cacao

Mangosteen Layer:

1 × 400 ml can coconut cream
60 ml (¼ cup) maple syrup
1 tsp Anima Mundi Vanilla Powder
¼ tsp agar agar powder
2 Tbsp Anima Mundi Mangosteen Hibiscus

Instructions

Prepare your molds
Use 4 ramekins or 4 large silicone cupcake molds.
Make the chocolate layer
- In a small saucepan, whisk together the coconut cream, maple syrup, vanilla powder, and agar agar.
- Bring to a gentle boil while stirring.
- Add the vegan chocolate and Heirloom Cacao, stirring until the chocolate melts completely and the mixture thickens.
- Divide evenly between the molds and let cool slightly.
Make the mangosteen layer
- In a clean saucepan, whisk together the coconut cream, maple syrup, vanilla powder, agar agar, and Mangosteen Hibiscus.
- Bring to a boil, stirring constantly, until it thickens.
- Pour gently over the chocolate layer.
Chill & serve
- Refrigerate for 4 hours, or until fully set.
- To serve, run a knife around the edge and carefully invert onto a plate.
- Dust with extra Heirloom Cacao powder and enjoy!