Chocolate Panna Cotta
2 X 270ml tins full fat coconut milk
1.5 heaped teaspoon grass-fed gelatin
1 teas vanilla extract
¼ cup cacao or cocoa
¼ cup maple syrup – or to taste
In a small saucepan, whisk together the coconut milk with the gelatin.
Allow to sit 5-10 mins to bloom.
Add the vanilla.
Stir in the cacao or cocoa.
Gently heat on med-low heat, whisking.
DO NOT LET BOIL
Remove from heat, stir in the maple syrup.
Pour into small dishes/containers or one large one and set for at least 4 hours b4 serving.
You can add some raspberries to the panna cotta before putting in the fridge or add fruit after it has set.
Liza Twohill has been a naturopath for 22 years and has specialised in Functional Medicine for around 12 years. Her speciality is in fatigue, anxiety and gut microbiome. In addition to working as a clinician, her business also offers online wholefood workshops and in 2020 she released her ‘Çurb the Chaos’ online health programs. “What I’m most passionate about is helping people reclaim joy in their life.”
Websites: www.lizatwohill.com www.macquairenaturalhealth.com.au