Re-design your sweets!! If you have ever tried panna cotta, you know how rich and, - ...well - ‘fatty’ this dessert tastes. My plant based version preserves all the richness of this Italian classic while replacing the bad ingredients with healthy fats and fresh fruit. Why give up desserts when you can just re-design it?! TIP: Figs aren’t in season? Try replace them with some ripe papaya! Its buttery texture is perfect for creating layers of deliciousness. And its delicate ﬂavor ﬁnds a perfect enhancement with the pungent hint of Limoncello! —Ambra Torelli
For the Cream:
(145 g) raw Cashew nuts, soaked
Pulp of a Thai Young Coconut
For the Crust:
1/2 cup cups
(70 g) raw Almonds
In This Recipe
Create the crust by coarsely blending dates and almonds together. Add the limoncello, mix well and press this mixture at the base of 4 glass cups.
Slice 1 and 1/2 ﬁgs and create a ﬁrst layer over the crust
. Prepare the cream by blending cashews, dates, vanilla, coconut pulp and water in a high speed blender until smooth and creamy. Lastly, add in the limoncello.
Spread a ﬁrst layer of cream over the ﬁgs, cover it with more fruit, another layer of cream and then some more ﬁgs
To decorate your cups, ﬁll a pastry bag with the remaining cream and add tufts of panna cotta and sprinkle them with some crushed almonds and more pieces of ﬁgs.
Store in the freezer for at least 2 hours before serving.