Paleo Chocolate Almond Butter Pannacotta

Dairy free thick rich positively dreamy chocolate almond butter pannacotta…I just really just give you the recipe but I feel the need to sing it’s praises some more…

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Chocolate  coconut chocolate mousse is delicious, smooth chocolate chia protein pudding is mighty…

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Chocolate almond butter pannacotta provides a whole new level of crazy chocolate goodness!

Of all the nut butters in the world almond butter is the one I continually come back too. Silky smooth, drippy with a rich roasted flavour; having a big ass 1kg tub on hand is a must at the rate I go through it between snacks and alternative sweet treat making. My almond butter pie is one of my favs!

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I’ve made so many pannacotta’s over the last say 12 months and although they were all pretty darn delicious none were quite worthy of a dedicated blog post. I never quite managed to get the texture I was after, most were a little too jelly like, not chocolaty enough or both. As a coconut (Coyo) yogurt fan, it’s hard to rival the super clean sugar free coconut milk three ingredient totally paleo treat. It’s a daily staple.

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This pannacotta has just a mighty a texture and provides the perfect homemade alternative indulgence when I fancy a bit more of a treat. It would be ideal for Easter, but pretty much a delight for the chocolate lover in your life any day of the year.

I topped each with a mighty scoop of vanilla coconut cream. So thick that it held it’s shape perfectly. A little sprinkling of bee pollen and cacao nibs to finish them off for just a pop of natural texture and of course to fancy them up a little.

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What’s your favourite chocolate dessert? I know it’s so hard to pick just one!!! I like brownies for snacks, but a chocolate pannacotta is by far my favourite dessert…ice cream aside of course!

Chocolate Almond Butter Pannacotta

by Michelle Hunt

Prep Time: 5 minutes

Cook Time: 10 minutes

Keywords: blender breakfast dessert gluten-free grain free low-carb paleo sugar-free almond butter coconut milk

Ingredients (4 servings)

  • 1 can full fat coconut milk
  • 60ml (1/4 cup) cool water
  • 1.5 tbsp (10g) grassfed gelatin
  • 1/2 tsp vanilla powder
  • 1/4 cup (60g) smooth almond butter
  • 1/2 cup (60g) raw cacao powder
  • 2 tbsp (40g) raw honey or 1/4 cup (60g) powdered stevia or 1/4 (60g) pitted Medjool dates…approx. 3-4 large dates!

To Serves

  • Cream from a can of refridgerated coconut milk
  • Sweetened to taste with powdered stevia or raw honey
  • 1/2 tsp vanilla powder (to own taste)
  • A little bee pollen to garnish


Mix together cool water and gelatin and set to one side for 5 minutes.

Meanwhile gently heat coconut oil in a pot over a medium heat. Blend with cacao powder, stevia or honey, vanilla and almond butter. If using Medjool dates it’s best to blend them first or blend the entire mixture in a high speed blender.

Once hot add in gelatin mixture, whisk to combine and leave to simmer for 5 minutes. Ensure it’s completely dissolved. Sieve mixture in to a large jug and pour in to four 250ml jars or ramekins or in to vessels of choice!!!

Cover with clingfilm/saran wrap pierced with a few holes. This will prevent a skin from forming once the saran wrap touches the surface. Place in the fridge to firm up overnight serve.

Top with sweetened coconut cream and bee pollen or toppings of choice. Serve at room temperature. These will keep in the fridge for up to three days.

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