Ok friends. This one is a keeper!

In the spirit of keeping things simple this Christmas, we've taken one of our favourite flavour combinations and just made a bigger version of it!

You know we love to add a shot of espresso to our cacao blend, so to take it a step further for a luscious dessert, we've simply made the consistency a little more silky for the perfect panna cotta.

If you only need to make a few of these desserts, the rest can simply be poured into smaller silicone moulds for your gummies!

Can be prepared the day ahead.

Ingredients

1 x sachet cacao Belly Blends

1 x 400g can premium coconut cream

1 tblsp rice malt syrup

1-2 shots of fresh espresso (depending on how strong you like it!)

2 tblsp nut or mylk

Method

1. Prepare cacao blend as per instructions, adding the espresso to the coconut milk.

2. Pour the mix into a heat proof jug and divide into silicone moulds on a tray (to make it easier to transport to the fridge).

3. Set in the fridge for 1 hour before turning out onto a plate and decorating with fresh berries, cacao nibs or nuts.

Left over gummies can be stored in an air tight container for 5 days.