Chocolate Coconut Panna Cotta

Even if it seems impossible, chocolate is a food that is actually healthy in its natural unprocessed form. It protects our heart and contains antioxidants, which are important for our immune system. Chocolate is rich in magnesium (important for bone and muscular health) and copper (prevents cardiovascular diseases). If these aren't reasons enough to include chocolate in our diet (and kids in moderation after 1 year of age), then what about the fact that it makes us feel happy after a long hard day with the kids! Chocolate releases feel good chemicals into our system.. i'm sure it's an actual fact! The key to having chocolate is to have a really high quality one that is as unprocessed as possible.

I created a Baby Food recipe book with over 50 recipes in it to go with my Little Mashies squeeze containers, valued at $9.95 but really it should probably be more because its got a LOT in it! This year I am giving it to my followers in digital format for free (even if they don’t buy Little Mashies). I get so many emails from my followers asking for help with baby food recipes, and the purpose of my business has always been to help so it makes sense to just give away the digital version. So if you follow Little Mashies on Pinterest, Instagram or Facebook (I work on an honesty system) just go to http://littlemashies.com/free and you can access it by popping in your email address. It will then be emailed straight to you. I won’t share your details or sell them or anything crazy like that ☺ xx Talisha

Chocolate Coconut Panna Cotta from Little Mashies reusable food pouches. For free recipe ebook go to Little Mashies website or Amazon

Chocolate Coconut Panna Cotta

Ingredients:
2 tablespoons cold water
2 teaspoons gelatine powder
2 cups (500ml) coconut cream
100g chocolate, chopped
1/3 cup maple syrup
Coconut oil, for greasing
Mixed berries and cacao powder to serve

Instructions:
Step 1: Place water in a bowl and sprinkle over the gelatine. Let it rest for 5 minutes until the gelatine blooms and absorbs the water.

Step 2: Place the coconut cream in a saucepan with the maple syrup and chocolate, and on a medium heat slowly melt the chocolate, stirring constantly.

Step 3: Add the gelatine and cook for 1-2 minutes until it is dissolved and mixed through the chocolate cream.

Step 4: Pour into moulds that have been lightly greased with the coconut oil.

Step 5: Refrigerate for 4-6 hours until firm.

Step 6: Remove the Panna cotta 5 minutes before serving them and garnish with mixed berries and a sprinkling of cacao powder.

 

PS- If you are based in USA you can get Little Mashies cheaper on Amazon by clicking here, otherwise for all other countries it's cheapest to buy from our online store here or one of our retailers.

I'd love it if you could PIN or SHARE one of my recipes :) It helps my business grow and promotes home cooking amongst parents, which if you can't tell is my major passion in life!

 

Lots of love,

Talisha and Ariella (Team Little Mashies)