Looking for a festive Valentine’s Day dessert that loves you back? Then you’ll want to try this clean beet panna cotta. It's packed with ingredients that nourish your heart, but tastes just as indulgent as the classic version.
Looking for a festive Valentine’s Day dessert that loves you back? Then you’ll want to try this beet panna cotta. It's packed with ingredients that nourish your heart, but tastes just as indulgent as the classic version.
Its creamy custard-like texture comes from cashews, while roasted beets give it a vivid, rosy hue. The result? An elegant dessert that's luscious, easy to make, dairy-free, and cleanse-approved.
Whether you're celebrating with someone special or savoring it with a night of self-care, this recipe is a delicious way to show your heart some love.
A Healthier Spin on Panna Cotta
Panna cotta is a classic Italian dessert that translates to “cooked cream” in English. And as far as prepwork goes, it’s one of the easiest “fancy” desserts to make.
Traditional panna cotta is made from a mix of heavy cream, sugar, vanilla, and gelatin. Our clean version delivers the same silky smooth goodness but with better-for-you ingredients.
Here’s a look at the ingredients in this dairy-free panna cotta:
Beets are good for your heart
Beets aren't just gorgeous, they're a powerhouse for your heart. This vibrant veggie is naturally high in nitrates, which your body converts into nitric oxide.1 Nitric oxide is a compound that relaxes your blood vessels and improves blood flow. This may help keep your blood pressure in a healthy range.
Beets’ brilliant color brings more heart health benefits to the table. They contain betalains, plant pigments with potent anti-inflammatory properties.2 These compounds support your cardiovascular system by protecting your body from oxidative stress. Beets are also rich in folate, a B vitamin that supports heart health by helping regulate homocysteine levels.
Cashew cream for healthy fats
Cashews give this panna cotta a delicious creaminess, while delivering heart-healthy nutrients. They're rich in monounsaturated fats, which help maintain balanced cholesterol levels. Cashews also provide protein and magnesium, a mineral that calms the nervous system and promotes restful sleep.
Cashews also make a wonderful plant-based alternative to dairy. When blended, their rich flavor and silky smooth texture mimic dairy perfectly. This makes them an easy swap in recipes that call for heavy cream, and a great option when cleansing with Clean 7 or Clean 21.
Gelatin supports gut health
Gelatin is the key ingredient that gives panna cotta its custard-like texture. When combined with water, it forms a gel that helps thicken desserts like pudding and mousse. But gelatin is also incredible for your gut.
Gelatin is rich in amino acids like glutamine and glycine, which support a healthy gut lining. The cells that line your digestive tract use glutamine as a fuel source for energy and repair.3 This helps strengthen the gut barrier and prevent a "leaky gut." Glycine adds further gut health benefits. It calms inflammation and increases the secretion of gastric acid, which enhances digestion.4
Ingredients You’ll Need
Here’s what you’ll need to make this beet panna cotta:
- Beet - This panna cotta recipe uses roasted beets to enhance their natural sweetness. You’ll need just one medium 2-3-inch beet.
- Cashews - Blended cashews are the perfect dairy-free sub for heavy cream and give this panna cotta a punch of protein.
- Almond milk - Adds extra creaminess and helps the cashews blend better.
- Gelatin - Helps the panna cotta set, giving it that silky texture.
- Coconut nectar - One of our favorite clean sweeteners. It adds a natural sweetness, similar to honey or maple syrup. But it's low glycemic and gentler on your blood sugar.
- Lemon juice - Add a tangy zing to balance the earthiness of the beetroot.
- Vanilla - Adds extra flavor to this panna cotta.
- Water - A must to bloom the gelatin.
- Sea salt - Brings out the flavor of the other ingredients.
How to Make this Beet Panna Cotta Recipe
Makes 3 servings
Ingredients
- 1 medium beet (about 2-3 inches in diameter)
- ¾ cup raw cashews, soaked in hot water
- ¾ cup unsweetened almond milk
- 2 tsp grassfed gelatin
- 2 tbsp water
- 3 tbsp coconut nectar
- 1 tbsp lemon juice
- 1 tsp vanilla
- Pinch of sea salt
Directions
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Preheat your oven to 400°F and line a baking sheet with parchment paper. Rub a little coconut oil on the beet with your hands. Place the beet on the baking sheet and sprinkle with sea salt. Bake for 50-60 minutes until tender and easily pierced with a fork.
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While the beet roasts, place the cashews in a small bowl. Pour hot water until covered and let them soak for 30-60 minutes. This helps them blend more easily to achieve that creamy, mousse-like texture.
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Once the beet is done and cool enough to handle, trim off the stem and peel the beet. Be warned, beets can stain. To prevent pink hands, coat the hand holding the beet with a little coconut oil. This creates a barrier that prevents the pigments from sticking.
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Add 2 tbsp of cold water to a small bowl. Sprinkle the gelatin on top and allow it to bloom for at least 5 minutes. This prevents clumps and helps the gelatin dissolve better.
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Strain the cashews and add them to a high-speed blender, along with the almond milk, lemon juice, and sea salt. Blend for a minute or so until smooth, scraping down the sides as needed.
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Add the beet, coconut nectar, and vanilla to the blender and blend for another minute until smooth.
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Pour the beet cream mixture into a small saucepan on medium-low heat. Simmer until warm and add the gelatin. Whisk until the gelatin is well combined. Be careful not to boil. High heat can degrade gelatin and prevent it from setting.
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Once the gelatin is dissolved, pour the beet panna cotta mixture into serving dishes of your choice.
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Chill in the fridge for at least 4 hours or until set.
NOTE: Panna cotta is often made in ramekins and flipped upside down onto a plate. However, we don’t suggest serving this beet panna cotta this way.
Beets and cashews have a denser texture compared to heavy cream, which makes it harder to unmold. Instead, we recommend serving it in small glass jars or bowls so the vibrant color can shine through.
Helpful Recipe Tips
- Nut-free option: This panna cotta recipe can easily be adapted for those with nut allergies. Simply replace the cashews and almond milk with one 14.5-ounce can of full-fat coconut milk.
- Roast more beets: While this recipe only calls for one beet, feel free to roast up a batch and use the extras for salads, soups, or smoothies.
- Garnish ideas: Top this panna cotta with a dollop of coconut cream, berries, or some fresh mint. Chocolate shavings would also be divine!
- Make it vegan: You can still enjoy this dessert if you eat a plant-based diet. Simply swap the gelatin with ¾ tsp of agar agar.
Want more clean dessert ideas for Valentine’s Day? Check out these 5-Ingredient Brownies or Almond Butter Hearts.
If you make this recipe, we’d love to see your creations! Tag us on Instagram @cleanprogram.
Recipe and photography by Mindy Palmer
