Dessert

Vegan chocolate panna cotta with cinnamon rhum pineapple relish is for Dessert.

Vegan chocolate panna cotta with cinnamon rhum pineapple relish takes 30 minutes to prepare.

Vegan chocolate panna cotta with cinnamon rhum pineapple relish takes 20 minutes to cook.

Vegan chocolate panna cotta with cinnamon rhum pineapple relish makes 8 servings.

The ingredients for Vegan chocolate panna cotta with cinnamon rhum pineapple relish are:

3 tablespoon corn starch
1/3 cup splenda
1 teaspoon agar powder
1/4 cup dutch processed cocoa powder
1 1/2 cup soy milk
1 cup light coconut milk
1 vanilla bean, scraped
1 pinch salt

1 pineapple fruit, cut into the smallest possible dices
1 tablespoon splenda
1 jigger of dark spiced rum
1 tablespoon ground cinnamon

Here is how you make Vegan chocolate panna cotta with cinnamon rhum pineapple relish:

Makes 8 0.5 cup portionsFirst of all, make the pineapple relish. In a small pot, warm the rum with the splenda and the cinnamon. Add to the pineapple in a salad bowl and put in the fridge to let all the flavors blend together.In a medium sized pot mix the corn starch, the cocoa and the agar.Slowly add in the milks, the seeds from the vanilla bean (save the outer layer to put in a jar with some splenda or sugar to infuse it with the wonderful flavor!) and the splenda. Let it come to a boil and cook it for 2 minutes, constantly whisking. Put the mixture in separate cups. Let it in the fridge for at least 2 hours.To serve, unmold the panna-cotta on a plate. Top with the relish (that you will probably have to drain a bit)Ta-duh.Number of Servings: 8Recipe submitted by SparkPeople user MARYNOODLE.

The nutritional information for Vegan chocolate panna cotta with cinnamon rhum pineapple relish is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 120.8

• Total Fat: 7.2 g
• Cholesterol: 0.0 mg
• Sodium: 22.0 mg
• Total Carbs: 14.1 g
• Dietary Fiber: 2.0 g
• Protein: 2.7 g

The dietary needs meet for Vegan chocolate panna cotta with cinnamon rhum pineapple relish is Vegan