A smooth and silly white chocolate panna cotta with easy no-bake rolled oat hazelnut crust. It’s healthy, very light, delicious and irresistible.
This white chocolate panna cotta filling made with just 3 ingredients, full fat coconut milk, vegan white chocolate and agar-agar powder. If you’re using sugar-free white chocolate, add a 2 or 3 tablespoons of maple syrup and adjust to taste.
I love love love this silky smooth texture with the flavours of white chocolate and coconut together. It’s my favourite! I hope you like it too. Let me know what you think and do tag me on instagram @nm_meiyee if you’re making it 🙂
*I garnished the tart with kiwi, strawberry, blackberry, blueberry, seed-less grapes and pomegranates. You can use any fruits you have on hand to garnish it.
White chocolate panna cotta tart (vegan & gluten free)
silly smooth white chocolate panna cotta with no-bake rolled oat hazelnut crust. It’s healthy, very light, delicious and irresistible.
- 1 1/2 cup gluten free rolled oats
- 1/2 cup hazelnut meal
- 12 dates, pitted
- 4 tbsp coconut oil
- 400ml full fat coconut milk
- 50g non-dairy white chocolate
- 2 tsp agar-agar powder
Grease a 9-inch pan with a removable bottom with coconut oil.
In a food processor combine oats, hazelnut meal until coarsely ground. Add dates, coconut oil, pulse until mixture looks like wet sand.
Firmly press the mixture into the bottom and sides of the prepared tart pan. Place in the freezer to set while you work with your filling.
Combine white chocolate and coconut cream in a saucepan over low heat, simmer it reaches a low boil. Sprinkle agar agar, bring the mixture to a gentle simmer, stirring constantly, and heat for about 5 minutes, until the agar is dissolved.
Pour mixture into tart and refrigerate at least 4 hrs to set. Garnish with fruits and enjoy.