@blushpod: the RESTRAINT it took for me not to eat this whole thing before i finished filming it should be studied by motivation scientists bc it was NOT easy as soon as I was done filming, i devoured ALL OF IT and i’m about to make another batch bc i cant get enough here’s how to make it in case you wanna join me! “PANNA COTTA” INGREDIENTS -1 10.9oz package silken tofu (I used the “firm” one by mori-nu) -1 cup soaked raw cashews -¾ cup firmly packed in pitted medjool dates -¼ cup yuzu juice -1 vanilla bean* *you can use vanilla extract, but i HIGHLY recommend scraping the seeds out of a whole bean for an extra luxe effect SAFFRON GEL INGREDIENTS -5g dried sea moss -1 cup coconut water -1 tsp saffron threads -an ice cube INSTRUCTIONS i. drain & rinse the cashews (after soaking for 8+ hours in room temp water, or for 10 min in hot water) ii. cut the vanilla bean length-wise and scoop out the seeds! iii. blend all of the ingredients together until SUPER smooth. i emphatically recommend using a @vitamix blender for this bc it whips in a lot of air iv. for the sea moss gel: you need to soak your dried sea moss for 4-8 hours (or according the package instructions) v. put your saffron threads on an ice cube and allow it to melt to bloom the saffron vi. drain & rinse the sea moss and blend saffron, coconut water, and sea moss together. let it blend for longer than you would think vii. create alternating layers of the gel & yuzu vanilla thingy IMPORTANT QUESTION: what would you name this?!? Drop some ideas in the comments! #healthydessertrecipe #veganpannacotta #veganmousse #sugarfreedessert #highproteinvegan
