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Vegan Beet Panna Cotta

Vegan Beet Panna Cotta with Natural Delights® Medjool Dates

This Vegan Beet Panna Cotta is a stunning, dairy-free dessert with a silky, spoonable texture and naturally vibrant color. Made with full-fat coconut milk, Organic cooked Love Beets, vanilla, agar agar, and Natural Delights® Medjool Dates, it delivers gentle sweetness and rich depth without refined sugar. Simple to prepare yet elegant to serve, this plant-based panna cotta is finished with dairy-free whipped cream and fresh lemon zest for a beautifully balanced, eye-catching dessert.

Recipe by Jackie Akerberg

Ingredients

  • 1 package Organic cooked Love Beets
  • 13.5 oz can full-fat coconut milk
  • 5-6 Natural Delights Medjool Dates pitted
  • 2 tsp pure vanilla extract
  • 1½ tsp agar agar powder
  • pinch of salt

Preparation

  1. Add the cooked beets, coconut milk, dates, maple syrup, vanilla, agar agar and salt to a blender. Blend until perfectly smooth and creamy. The color should be scandalously pink—don’t panic, that’s the magic working.
  2. Pour the mixture into a saucepan. Bring to a simmer over medium heat. Once it bubbles lightly, cook for 2 minutes, whisking constantly. Agar needs heat to activate—think of this as the “don’t skip this step” step.
  3. Immediately pour into lightly oiled ramekins, glasses, or whatever fancy vessels you want to impress people with. Let them cool for 10–15 minutes, then transfer to the fridge for at least 2 hours until set.
  4. Pop them out or serve in the chilled cups. Add toppings if you like, but honestly? This panna cotta is so gorgeous it doesn’t need accessories—though dairy-free whipped cream is the icing on the cake.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.