Dairy Free Pumpkin Spice Panna Cotta Recipe By Tasty

PALEO PUMPKIN COCONUT PANNA COTTA WITH CINNAMON COOKIE CRUMBLE AND CARAMEL DRIZZLE

Steps:

• ) Sprinkle the gelatin over the coconut milk in a small bowl. Set aside.
• ) In a medium-sized heavy saucepan over medium heat, add coconut cream, pumpkin puree, honey (or maple syrup), pumpkin pie spice and sea salt. Whisk until the honey or maple syrup is dissolved.
• Heat the mixture for 8-10 minutes, but do not allow to come to a boil.
• Add the coconut milk and gelatin mixture, whisking very well, until fully combined. Again do not allow to boil.
• Remove from the heat and whisk in the vanilla.
• Pour evenly into individual serving glasses. Allow to sit on the counter slightly cool.
• Refrigerate until fully set, 6 to 8 hours or overnight.
• Serve topped with crumbled Simple Mills Ready-to-Eat Cinnamon Crunchy Cookies and a drizzle of caramel
• In a medium-sized, heavy bottom pan over medium-high heat, add the coconut milk, honey, sea salt and vanilla extract. Bring to an active simmer and then promptly reduce the heat to medium-low and allow to barely simmer untouched for about 55-60 minutes.
• The color should darken to a rich dark amber color and it should reduce by about half. Near the end, be sure to stir the caramel often, so it doesn't burn too much, a little sticking and browning is good, it enhances the rich caramel flavor.
• Once it has reduced and it's thick and luscious, remove from the pan and place in a glass bowl to cool down and thicken.

DAIRY-FREE PUMPKIN SPICE PANNA COTTA RECIPE BY TASTY

Steps:

• Add the cashews to a medium bowl. Pour in enough warm water to completely cover the cashews, then soak for at least 2 hours, or overnight. Drain.
• Grease 4 4-ounce ramekins with coconut oil and set aside.
• Add the cashews to a blender with the water and a pinch of salt. Blend on high speed for 2 minutes, or until very creamy.
• In a medium saucepan over medium-low heat, combine the cashew cream, maple syrup, pumpkin puree, and pumpkin spice. Warm slowly, stirring occasionally, until the sugar is dissolved and the mixture is simmering.
• Add the agar agar to hot water and stir until there are no lumps and the agar agar is fully dissolved.
• Pour the agar mixture into the warm cashew cream and whisk to combine. Increase the heat to medium, bring to a gentle boil, and whisk continuously for 3 minutes, until thickened. Remove from the heat and immediately divide between the greased ramekins. Smooth the tops.
• Refrigerate for at least 30 minutes. (The agar will set at room temperature, but chilling the panna cotta in the fridge will expedite the process.)
• When ready to serve, use an offset spatula or butter knife to carefully work around the edges of the ramekins to loosen the panna cotta. Invert onto serving plates and garnish with ground cinnamon and cinnamon sticks.
• Enjoy!