Recipe credit:
Jackie Freeman,
Photo Credit: Anne Watson,
Serves: 4

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.


  • 2 cups nutpods (hazelnut)
  • 3 tablespoons sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 2 tablespoons agar agar flakes
  • Shaved chocolate, for topping (optional)


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.