Vegan Chocolate and Raspberry Panna Cotta

Directions

1. Pour 1.5 cups of oat milk into a medium saucepan. Add one tablespoon of agar agar to the saucepan and whisk lightly to incorporate. Let stand for five minutes.
2. During this time, add the raspberries to a food processor and blend until smooth. Remove the raspberry puree from the food processor and push through a fine mesh sieve to remove seeds, yielding approximately 0.5 cups of liquid.
3. Bring the oat milk mixture to a simmer over medium low heat and add 2 tablespoons of sugar, stirring occasionally. Bring the mixture to a low boil over medium heat for one minute then remove from heat and stir in the raspberry puree.
4. Let the mixture cool at room temperature for 10 minutes before pouring into six lightly-oiled ramekins, filling to the halfway point. Chill in the refrigerator for 30 minutes.
5. While the raspberry mixture is cooling, rinse out and dry your saucepan. Repeating the process from step one, add 1.5 cups of oat milk to the pan and lightly whisk in 1 tablespoon of agar agar, letting the mixture again stand for five minutes.
6. Bring to a simmer over medium low heat and add 2 tablespoons of sugar, ¼ teaspoon of vanilla extract, and a small pinch of sea salt. Add 4 ounces of finely chopped vegan dark chocolate to the mixture then increase heat to medium to boil, whisking actively to incorporate.
7. Once the mixture reaches a boil, remove from heat and let cool at room temperature for 10 minutes, stirring occasionally. Once cooled, pour into the ramekins and chill for an additional 30 minutes in the refrigerator.
8. When chilled, remove from refrigerator and, using a small paring knife, cut around the edge of each panna cotta to loosen from the ramekin. Place a plate on top of each ramekin and invert to remove the panna cotta.
9. Refrigerate until ready to serve.