2 cups frozen strawberries
2 cups soy, hemp or almond milk
3 or 6 Medjool or Deglet Noor dates, pitted
1/2 or 1 tsp vanilla bean, split lengthwise oralcohol-free vanilla extract
1 tbsp agar powder
1 1/2 cups rozen strawberries
1/2 cup soy, hemp or almond milk
3 or 6 Medjool or Deglet Noor dates, pitted
1/4 cup raw cashews

Blend strawberries, non-dairy milk, and dates in a high powered blender until smooth.

Add blender mixture to a medium saucepan.

If using a vanilla bean, scrape pulp and seeds from the pod with a dull knife.

Add pulp, seeds, and pod onto the saucepan along with the agar powder.

Cook over medium heat until mixture starts to boil. Reduce heat to low and simmer for 5 minutes, stirring constantly.

Remove vanilla pod. Pour into 4 glasses or small bowls. Refrigerate overnight. It should be firm.

To make the sauce, blend frozen strawberries, non-dairy milk, dates and cashews in a high powered blender until smooth. To serve, spoon some of the berry sauce on top of each panna cotta.
 

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