Peanut Butter Cup Panna Cotta (Vegan)

Recipe by: Jerry James Stone | Written October 30, 2015

If you love peanut butter cups then this dessert was invented for you! It’s vegan but you can make it many different ways. I showcased this recipe during my last free online cooking class. You should check out the next one.

Ingredients

1 ½ cashew cream
1 ounce chocolate (100% cacao)
6 tablespoons sugar
1 ½ teaspoons vanilla extract
⅛ teaspoon salt
1 ½ teaspoons xanthan gum
½ cup peanut butter
1 tablespoon crushed peanuts

Total Time:

1 hour, 10 minutes

PREP
5 minutes
INACTIVE
1 hour
COOK
5 minutes
Servings:
2 servings 
Recipe Type:
 
Diet:
Vegan
  1. Add 1 cup of the cashew cream to a small sauce pan along with 1/4 cup of sugar and half of the salt. Warm the mixture over a medium-low heat until combined. If you don't have cashew cream on hand, you can use any nut milk, coconut milk, or even whole milk (if you aren't vegan). 

     
  2. Take the chocolate (100% cacao), and if it isn't already chopped up, chop it into tiny bits and pieces, and add it to the cream. Increase the heat to medium and as the chocolate begins to melt, whisk the mixture. 

    NOTE: NOTE: If you are wondering what the difference is between cocoa (the powdery substance you stir into milk) or cacao, it’s… complicated. Sorta. Cocoa, which is widely regarded as the misspelling of cacao, is made from roasted cacao beans and is heavily processed.  Cacao is typically unprocessed and raw, making it very high in antioxidants. Often the two can be used interchangeably in recipes, but if you have a choice, buy cacao.
     
  3. Add 1 teaspoon of the vanilla extract and mix well. 

     
  4. Remove the pan from the heat, and while vigorously whisking the mixture, add in 1 teaspoon of the xanthan gum. The gum is going to do a few things. First, it is an emulsifier so you'll probably notice the color and texture of the mixture is more uniform. Secondly, it will add viscosity, creating a custard-like heft. 

     
  5. Quickly divide the chocolate custard between two 8-ounce mason jars. Place the jars in the fridge and let them cool. This allows the custard to thicken up so you can top it off with peanut butter. 

     
  6. In a small bowl, combine the remaining cashew cream, sugar, salt, vanilla extract, and 1/2 cup of peanut butter. Whisk the mixture together until everything is combined. You should be able to do this without the need of heat but if you want to play it safe, combine everything in a small sauce pan over a low heat. 

     
  7. While whisking vigorously, add in the remaining xanthan gum and whisk until it is combined and the mixture firms up. 

     
  8. Making sure the chocolate part has firmed up, scoop in the peanut butter custard on top of it. 

     
  9. Cover the jars with plastic and place them in the fridge for at least an hour to chill. 

     
  10. When you are ready to serve them, remove the plastic and top them off with chopped up peanuts. 

     
  11.  

     

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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.

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