Check the nutritional information on any store-bought nut butter you are using, to determine the amount of sugar as a percentage by weight. Anything more than 20% sugar is not recommended for this recipe. Beyond that, any flavorful spread based on nuts, seeds and similar should produce a good result.
The exact number of servings you get from a batch will depend on the specific vessels you are using. The values on the right side of the calculator are based on average sized ramekins. Especially for a larger number of servings, it may be best to overestimate and have extra panna cotta mixture.
Measure the nut butter of your choice directly into a narrow/tall vessel, compatible with an immersion blender. Separately measures the sugar/sweetener of choice, and the corresponding amount of water.
Add the sugar/sweetener directly on top of the nut butter. If using honey or maple syrup, use a small amount of the already measured water to rinse the container with the sweetener, before also adding on top of the butter.
Measure the gelatin before adding on top of the remaining water. Let the gelatin bloom for 5-10 minutes at room temperature. This is also the stage to measure and add the gum acacia and salt to the nut butter container.
Once the gelatin is bloomed, dissolve the gelatin in the water by bringing the mixture to between 60-70°C, while occasionally stirring. This can be done with 30-40 second bursts in a microwave, or a very small double boiler set up.
Begin blending the nut butter mixture with an immersion blender, before pouring in the water with dissolved gelatin. Continue to blend, being careful to move the blades up and down, without breaking the surface of the mixture too much. Also be sure to use the blender head to scrape the sides of the vessel for any stuck nut butter.
Once the mixture is homogeneous, simply transfer it into ramekins, small bowls, or silicone molds; depending on the desired presentation. Let the panna cotta fully set for at least 12 hours in the refrigerator, ideally closer to 24 hours.
Simply invert onto a plate with garnishes, or serve directly in the desired vessel.