Keto Chaga Hot Chocolate Panna Cotta


  • ¼ oz beef gelatin powder
  • 1 cup coconut cream
  • 1 cup chaga tea (divided in half)
  • 1/3 cup monk fruit
  • ½ tsp organic vanilla
  • 2 oz bakers’ chocolate (chopped)
  • ¼ cup vegan marshmallows for garnish
  • ¼ cup shaved semi-sweet chocolate for garnish


  1. Sprinkle gelatine over ½ of the chaga tea
  2. In a small saucepan, over medium high heat, add all remaining ingredients, aside from the chaga and gelatine mixture.  Stir until chocolate is completely melted.
  3. Add gelatine mixture and mix well.  Cook on low for 1 – 2 minutes, making sure the gelatine is completely dissolved.  Be careful not to let the mixture come to a boil.
  4. Pour into 6 oz ramekins that have been coated with coconut oil.
  5. Refrigerate for 2 hours, or until firm.
  6. Top with vegan marshmallows and shaved semi sweet chocolate.