Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Torta Panna Cotta Vegana al Caffè, Cioccolato e Vaniglia

Vegan Coffee, Chocolate, and Vanilla Panna Cotta Cake

Name: Vegan Coffee, Chocolate, and Vanilla Panna Cotta Cake
Total time: 3600 s
Yield: Serves 6 servings
Ingredients: For the Crust; 1 1/2 cups pitted dates (about 220 grams); 1 cup almonds (about 120 grams); 1 cup pecans (about 120 grams); 1 pinch salt; For the Vegan Coffee Panna Cotta; 1 cup cashews, soaked (about 130 grams); 2/3 cup soy or coconut milk (about 150 grams); 1/4 cup agave syrup (about 60 grams); 1/2 vanilla bean; 3 tablespoons brewed coffee (about 40 grams); 1 pinch salt; 2 1/2 tablespoons water (about 35 grams); 1 1/2 teaspoons agar agar powder (about 4 grams); For the Cardamom Ganache; 1 cup dark chocolate, 70% cocoa, chopped (about 180 grams); 3/4 cup soy or coconut cream (about 180 grams); 1 1/2 teaspoons green cardamom pods (about 5 grams); For the Vegan Vanilla Panna Cotta; 1 1/4 cups soy or coconut cream (about 300 grams); 3 tablespoons sugar (about 40 grams); 1 teaspoon agar agar powder (about 3 grams); Vanilla; 1 pinch salt; as needed Vegan meringues,; as needed Dark chocolate shavings,

Dolce per Amore @dolceperamore

Seoul, Corea del Sud

A gluten-free, egg-free, dairy-free, no-bake dessert. Made with a few different layers, the result is surprising for its variety of textures and the intense flavors of coffee and chocolate. A dessert for any time and for everyone.

Dolce per Amore @dolceperamore

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Ingredients

60 minutes

Serves 6 servings

For the Crust
1 1/2 cupspitted dates (about 220 grams)
1 cupalmonds (about 120 grams)
1 cuppecans (about 120 grams)
1 pinchsalt
For the Vegan Coffee Panna Cotta
1 cupcashews, soaked (about 130 grams)
2/3 cupsoy or coconut milk (about 150 grams)
1/4 cupagave syrup (about 60 grams)
1/2vanilla bean
3 tablespoonsbrewed coffee (about 40 grams)
1 pinchsalt
2 1/2 tablespoonswater (about 35 grams)
1 1/2 teaspoonsagar agar powder (about 4 grams)
For the Cardamom Ganache
1 cupdark chocolate, 70% cocoa, chopped (about 180 grams)
3/4 cupsoy or coconut cream (about 180 grams)
1 1/2 teaspoonsgreen cardamom pods (about 5 grams)
For the Vegan Vanilla Panna Cotta
1 1/4 cupssoy or coconut cream (about 300 grams)
3 tablespoonssugar (about 40 grams)
1 teaspoonagar agar powder (about 3 grams)
Vanilla
1 pinchsalt
as neededVegan meringues,
Meringhe Vegane... e per chi è intollerante all'uovo
as neededDark chocolate shavings,

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Steps

60 minutes

1

For the crust: Pit and roughly chop the dates. Place the dates, almonds, pecans, and salt in a food processor and pulse until combined.
2

Press the mixture into the bottom and up the sides (about 1 1/2 inches high) of a cake pan. Refrigerate.
3

For the coffee panna cotta: Brew the coffee. Drain the cashews that have been soaked in hot water for 1 hour. Blend the cashews with the coffee, soy or coconut milk, agave syrup, vanilla, and salt until smooth and creamy.
4

Mix the agar agar with the water in a small bowl. Microwave for 40 seconds until boiling, then stir.
5

Pour the agar agar mixture into the blender with the cashew mixture and blend again. Pour part of the mixture into the prepared crust and the rest into a mold for decorating the cake. Freeze both.
6

For the cardamom ganache: In a bowl, heat the soy or coconut cream with the cardamom and dark chocolate. Stir until smooth. Spread a thin layer (about 1/4 inch) of ganache over the cake in the pan, top with crumbled vegan meringues, and freeze.
7

For the vanilla panna cotta: Combine all ingredients in a small saucepan and stir until smooth. Place over heat and bring to a boil, stirring constantly. Once boiling, continue to cook for 1 minute on low heat. Pour into the cake pan, leaving a small border, and freeze.
8

Remove the coffee panna cotta from the decorative mold and place it in the center on top of the cake. Decorate with dark chocolate shavings around the coffee panna cotta layer.

Linked Recipes

Meringhe Vegane... e per chi è intollerante all'uovo

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Cooksnaps

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Dolce per Amore @dolceperamore

Published in the US on July 03, 2026 14:01

Seoul, Corea del Sud

Mi chiamo Ortensio e vivo a Seoul nella Corea del Sud per lavoro, ho lasciato il Belgio a fine luglio 2023, dopo oltre 5 anni. Ho una passione esagerata per la pasticceria sia italiana che internazionale, ma anche per il cibo sano e soprattutto che sia bello da vedere e squisito da mangiare.Mi trovate anche qui👇🏻dolceperamore.ityoutube.com/dolceperamoreinstagram.com/dolce_per_amorefacebook.com/dolceperamore.it"Nessun amore è più sincero dell'amore per il cibo.''🫰🏼(George Bernard Shaw)