Chia Coconut Panna Cotta with Roasted Figs

Prepare the 4-inch tart pans, glass jars, or other serving ramekins for the panna cotta mixture. If using tart pans for the molds, spray them lightly with Organic Chosen Blend Oil Spray to help keep their intact shape.

In a medium saucepot set over medium to high heat, combine the coconut milk, almond milk, agave, and vanilla and heat until just barely simmering. Sprinkle in the agar agar powder and whisk occasionally, for 2 to 3 minutes. Turn off the heat, stir in the chia seeds and set aside for 10 minutes. Whisk to redistribute the chia seeds and divide the mixture among the prepared tart pans or jars. Chill them in the refrigerator until set, at least two hours. If you are going to leave them overnight, cover with plastic wrap.

Meanwhile, marinate the halved figs by combining them with the pomegranate molasses, agave, and lemon juice. Let sit until ready to broil.

When ready to serve, preheat the broiler to hi-heat or oven to 475°F. Place the figs on a rimmed baking sheet and broil for 10 minutes until they have softened. Be careful to not put them too close to the heat source or they will burn. Meanwhile, fetch the panna cottas from the fridge. If they are in tart shells, unmold them by inverting onto plates; you may have to give the tart shells a little shake to release onto the plate. If using jars or ramekins, serve as is. Transfer the hot figs to top the panna cottas (about 2-3 fig halves per serving) and spoon any syrup left over in the baking sheet over top. Scatter with crunchy granola if desired and serve right away.

Panna cottas will keep well covered in the refrigerator for up to 1 week.