Chocolate and Orange Panna Cotta
2 cups cashews, soaked until soft
¼ cup fresh-squeezed orange juice
1 teaspoon ground flax seeds
½ cup chocolate glaze (recipe below)
¼ teaspoon orange zest
1 Blend cashews and flax seeds, gradually add orange juice one tablespoon at a time until cashews are smooth and well blended.
2 Add chocolate glaze and orange zest until smooth.
3 Pour mixture into two chilled 4-inch springform pans. Let set in freezer for 2 hours.
4 Carefully remove molds from panna cottas. Leave it on the saucer plates and put in the refrigerator overnight. Let stand at room temperature 5 minutes to soften slightly. Serve panna cottas with candied oranges.
Kitchen notes
Chocolate Glaze
½ cup cocoa powder
½ cup maple syrup (not a raw product)
2 tablespoons coconut butter
2 tablespoon water
1 In the blender, combine cocoa powder, maple syrup, coconut butter and water until well combined.
Servings: 2
Candied Oranges
½ cup agave nectar
½ cup water
1 small navel orange, sliced
1/8 teaspoon sea salt
1 In a bowl, whisk agave nectar and water to create a simple syrup. Dip orange slices into the simple syrup until well coated. Sprinkle sea salt on slices.
2 Place orange slices on Teflex sheet and dehydrate at 100 degrees for 3 hours.
Please note: I used mason jar lids for the molds instead of the springform pans.