A creamy egg-free, dairy-free custard. For best results, use homemade almond milk but any milk of choice can be used here.
Yields: 4 servings
Almond Panna Cotta
2 c. homemade almond milk
6 T. organic virgin coconut oil
¼ c. raw honey (or ½ c. Date Paste)
1 T. almond extract
2 t. vanilla extract
1 T. grass-fed gelatin
½ t. sea salt
Directions:
Combine all ingredients in a medium saucepan over medium heat. Whisk frequently until mixture starts to simmer. Remove from heat and portion into 4 glass jars or large ramekins. Move to the refrigerator and chill 1 hour.
Raspberry Rhubarb Jam
6 oz. raspberries
6 oz. rhubarb, diced small (fresh or frozen)
1 lemon, juiced
¼ c. raw honey (or ½ c. Date Paste)
1/8 t. sea salt
Directions:
Combine all ingredients in a medium saucepan over medium heat. Stir well. Cover and bring to a boil, about 5-10 minutes. Remove the lid and cook uncovered until rhubarb breaks down and jam is fairly smooth (stirring occasionally), about 15-20 minutes. Remove from heat and let cool.
To serve: spoon jam on top of chilled panna cotta and enjoy.
