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EDITED September 14, 2019: It was brought to my attention that Imperial Sugar does use bone-char in their processing, though they were listed on the PETA website as they don’t. Imperial Sugar is reaching out to PETA to have themselves removed from their website. Imperial Sugar also said that “they are currently in the midst of updating their equipment to not use bone char anymore, but it isn’t an overnight fix with an operation that big”.
If I knew this famous Italian dessert was so easy to make, I would have made it my go-to dessert for all parties! Seriously! It’d always looked so intimidating to me, and one of those ‘served-in-restaurants’ only desserts. Honest-to-Italian-restaurants-god! My younger son said this vegan panna cotta with strawberry sauce was awesome when he was finishing his 4th piece 🙂
I’ve used soy milk for this recipe, but you can use any plan-based milk as well. The other recipe was made with coconut milk and it was great too!
Because of the chocolate butter, this panna cotta (or pannacotta, as some might spell it) is not white. Of course, you can omit it, if you are after a pure white dessert. But it definitely adds chocolate flavour to it!
How to make vegan panna cotta
I used the agar agar powder, as it is what I had. If you are using the flakes, you will need to increase the quantity to probably 2-2.5 tsp.
For the strawberry sauce, I made it both ways: with and without arrowroot powder. Both times it turned into the delicious thick sauce. With the arrowroot powder, it was a bit stickier and jello-like. So, you can try it both ways and see which one you rather prefer.
I used the light brown sugar by Imperial Sugar, as at the moment of writing this post, they were listed on the PETA website as a company which doesn’t use bone-char in the processing. Please see my updated note above.
For the moulds, I used regular cupcakes silicon cups 🙂 If you are lucky to have the ramekins, you can definitely use them.
The advantage of the silicon cups, though, that I could just easily remove them without the whole procedure of dipping the ramekins in hot water to release the panna cotta from the mould.
And, seriously, it may sound complicated, but it is soooo easy to make this mouthwatering recipe at home with minimum ingredients which, I bet, you probably have in your pantry already!
So, please let me know if you make this vegan chocolate butter panna cotta 🙂 I would love to hear how it turned out for you!
Vegan Chocolate Butter Panna Cotta with Strawberry Sauce
- 2 cups soy milk
- 1/4 cup chocolate butter
- 1.5 tsp agar agar powder
- 1 tbsp agave syrup
- 1 cup diced strawberries
- 2 tbsp light brown cane sugar
- 1 tbsp arrowrood powder (optional)
- Add Panna Cotta ingredients to a small saucepan. Bring it to a boil on the medium-high heat constantly stirring. Reduce the heat and cook it for about 2-3 minutes. Remember to stir 😉
- Add the mixture to the molds and cool it down to the room temperature. Chill for at least an hour or two in the fridge.
- In a skillet or a small saucepan, mix strawberies with sugar and arrowrood powder. Bring to a boil and cook for 2-3 minutes. Don't overcook, as you want to keep that beautiful red colour of strawberries.
Cool the sauce before you pour it over the panna cotta 😉
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