Dissolve the gelatin in 2 tablespoons of cold water and set aside for 15 minutes.
Meanwhile, in a large sauce pan and on a medium heat, whisk together half and half, Greek yogurt, MaraNatha Creamy No Stir Almond Butter, maple syrup and vanilla extract. Bring the mixture to a simmer and remove from the heat.
Stir in gelatin and whisk until no lumps remain.
Divide Panna Cotta among 8 lightly greased ramekins and set aside until it's no longer hot. Transfer the ramekins into the fridge and chill for 4-6 hours or overnight.
For Walnut Cocoa Streusel
Melt the butter in a small pan and on a medium heat. Add Walnuts and toast for 5-7 minutes. Then add brown sugar and cocoa powder and stir until sugar dissolves.
Remove from the heat and once cooled, transfer to a bowl.
Fill a large bowl with 1-inch of boiling water. Dip the bottom of the ramekin in for five seconds, then invert Panna Cotta onto a serving plate.
Sprinkle with Walnut Cocoa Streusel and some berries if you like.
*Refrigerate the unused portion of MaraNatha Creamy No Stir Almond Butter