An Italian dessert traditionally made with heavy cream and gelatin, this vegan version is easy to make, not too sweet, and sets up within an hour.
Combine nutpods, sugar, cocoa, vanilla, and salt in a saucepan. Bring to a simmer while stirring. Sprinkle agar agar evenly over the top, and then mix in. Bring barely to a boil, while stirring, and then reduce to a simmer. Simmer, stirring often, for 5 minutes, until agar agar is completely dissolved.
Divide among four (4-ounce) ramekins. Refrigerate until set, about 1 hour.
To unmold, run a knife around the edge of the panna cotta to loosen. Set the ramekin in hot water for one minute, then invert onto a plate. Sprinkle with shaved chocolate.
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