CHOCOLATE BANANA PANNA COTTA
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Chocolate and banana are a match made in heaven!
This easy no-bake gelatin dessert (or breakfast!) has a unique texture reminiscent of panna cotta — or a cross between jello and pudding. It’s packed with healthy fats and protein and comes together in the blender in a matter of minutes.
For anyone unfamiliar with gelatin, it’s a water-soluble protein derived from collagen. It's nearly colourless and tasteless and works well as a gelling agent. You can read more about it in my article on the gut microbiome and gut-brain-axis, but collagen is believed to have numerous benefits in terms of skin, bone/joint, and digestive health.
Ingredients for 4 servings:
3 medium ripe bananas
1 can coconut milk (light or full-fat)
2 to 3 Tbsp Further Food gelatin powder (see note below*)
2 Tbsp Nuzest Clean Lean Rich Chocolate protein powder (optional, substitute additional cacao powder if needed for chocolate flavour)
2 Tbsp Giddy Yo raw cacao powder
1/4 tsp Giddy Yo vanilla bean powder or 1 tsp pure vanilla extract
1/2 tsp ground cinnamon
pinch of sea salt
1 to 3 Tbsp ZenSweet or Lakanto Powdered sugar-free monk fruit sweetener, or sweetener of choice, adjusted to taste
optional toppings: berries, diced GoMacro protein bar, Giddy Yo cacao nibs, Rawcology grain-free granola, coconut chips (sweet beet flavour here), Fatso Salted Caramel peanut butter, or toppings of choice
Directions
Put banana, coconut milk, gelatin, protein powder, cacao, vanilla, cinnamon, and salt into a food processor or blender container and blend until smooth. Adjust spices and add sweetener to taste.
Pour into a bowl or single-serving ramekins and chill overnight or for a minimum of 2 hours before serving.
Chocolate Banana Protein Panna Cotta can be stored in an airtight container in the fridge for 3 to 4 days. Serve chilled with your choice of toppings.