Matcha Mint Panna Cotta

MATCHA MINT PANNA COTTA

FOOD AS MEDICINE

This indulgent treat is reminiscent of grasshopper pie and uses fresh mint as well as peppermint extract in a creamy, decadent filling. Mint can aid in digestion and soothe stomach pain and is also known to increase memory and alertness. The gelatin in this recipe is a therapeutic food that aids in healing leaky gut and provides support for hair, skin and nails. This recipe can be made keto-friendly by omitting the honey and is egg free, dairy free, gluten free and nut free to be shared with those with common food allergy concerns!INGREDIENTS

For the crust:

1 cup sunflower seeds

4 Tbsp raw cacao powder

1/4 tsp sea salt

1 Tbsp raw local honey, optional (omit for keto)

For the filling:

1 can full fat coconut milk

1 bunch mint leaves, about 1/2 cup packed

1-2 Tbsp raw local honey, optional (omit for keto)

1 tsp vanilla extract

1/8 -1/4 tsp peppermint extract, to taste

pinch sea salt

1 Tbsp Vital Proteins Gelatin

1 tsp matcha powder

For topping:

1/2 cup coconut cream*

1/8 tsp peppermint extract, to taste

1/4 tsp vanilla extract, to taste

Chocolate shavings or cacao nibs

*place a can of coconut milk in fridge for several hours, then remove just the cream that has risen to the top

DIRECTIONS

To make the crust, place the sunflower seeds, cacao powder, sea salt and honey if using in the food processor and blend until the mixture begins to clump together. Divide among 6 small mason jars or ramekins and press into the bottom until packed.

Next, make the filling by placing coconut milk, mint leaves, honey if using, vanilla and peppermint in the blender. Blend until fully combined and smooth and the mixture begins to warm in the blender. Add the gelatin and blend again about 1 minute. Allow to rest in the blender about 5 minutes. Add the matcha and blend again on high for 1 minute. Tap the blender on counter to allow foam to dissipate. Pour the mixture over the crust and place in the fridge.

To make the coconut cream, scoop the cream from the refrigerated can of coconut milk into the blender or the bowl of a standing mixer. Add a couple drops peppermint extract and vanilla and blend or whip until soft peaks form. Refrigerate until ready to serve.

Allow the filling to set 3-4 hours. Once set, top with the whipped coconut cream and chocolate shavings.

Makes 6 servings

Nutrition per serving: 253 Calories, 21g Fat, 11g Fat, 7g Carbs (without honey)

For more delicious food-as-medicine inspired recipes, including an entire section on mindful indulgences, pick up a copy of our Naturally Nourished Cookbook!