Peanut butter panna cotta with lime, cashew topping and shaved chocolate.

A simple, rich, no-bake dessert with a brightly flavored lime topping and a little chocolate.


For the panna cotta
1 1/2 cups of unsweetened soy milk
1/2 cup of sugar (1)
1T heaping of agar-agar
1/2 cup of unsweetened peanut butter
A pinch of sea salt
2T of shaved chocolate for garnish (2)

For the topping
50g of extra firm tofu
2T cup of cashew butter
2T cup of unsweetened soy milk
2% cup of sugar (1)
1T of lime juice
A pinch of sea salt


Puree the soy milk, sugar, agar-gar, peanut butter and sea salt until smooth.
Bring the mixture to a simmer and simmer on medium low for 15 minutes.
Pour into two ramekins and chill uncovered for 20 minutes.
Cover with saran wrap and chill further for 2 hours.
Puree the ingredients for the topping.
Let chill 2 to 3 hours to setup.
When you’re ready to serve, turn the panna cotta out carefully onto a plate.
Spoon the lime cashew sauce over the top.
Garnish with shaved chocolate

(1) Production methods are changing, but some white cane sugars are still bleached using animal bone charcoal. Beet sugar, organic sugar and other unbleached sugars are typically fine.

(2) I use a nice fairly traded chocolate bar with organic beans and organic sugar.