Vegan White Chocolate Panna Cotta (Easy Pudding Cake)

Ingredients

• 120 g iChoc White Nougat Crisp
• 500 ml plant milk (e.g. almond, hazelnut, cashew or soy milk)
• 1 tsp agar powder
• 2 tbsp agave syrup (or other sweetener to taste if the milk is unsweetened)
• cinnamon
• hazelnut brittle
• raspberries
• mint

Instructions

1. 1

   --- *Note: Check out the recipe video + step-by-step photos above! ---

2. 2

   Finely chop the White Nougat Crisp chocolate.

3. 3

   Pour the plant milk into a saucepan. Stir in the agar powder until it is completely dissolved. Then turn on the stove.

4. 4

   Add the agave syrup and chopped chocolate and let the mixture cook for 2-3 minutes while stirring.

5. 5

   Then remove from heat and pour into an empty milk carton (or cake pan or heatproof jars or pudding molds).

6. 6

   Let cool to room temperature first, then refrigerate for 1 hour to set.

7. 7

   Once the dessert is firm, you can remove it from the mold. Dust with cinnamon to taste and garnish with hazelnut brittle, fresh raspberries and mint.

8. 8

   Enjoy!