Looking for a recipe for that special someone who cares about their health, but has a bit of a sweet tooth? Why not whip up this delicious Panna Cotta: the perfect balance of sweet and tart, and packed full of phytogoodness.

serves 2 (large serves, ideal for sharing)


For Panna Cotta
175ml cream
150ml milk
80g caster sugar
4g gelatine
200g Greek yoghurt
4 scoops Axis Phytoreds

For Raspberry Chia Jam
500g raspberries
2 tbsp honey
3 tbsp chia seeds

For Cacao Nib Crumb
¼ cup cacao nibs
3 tbsp coconut oil
⅓ cup coconut sugar
½ cup almond meal
pinch of salt

To Serve
Fresh raspberries
Dried rose petals, optional


  • Place milk, cream and sugar into a medium saucepan and bring to the boil. 
  • Meanwhile, place the gelatine leaves in a bowl of cold water to soften. 
  • Squeeze out excess water from the gelatine, add to the cream mix and stir well to dissolve the gelatine. 
  • Add the yoghurt and Axis PhytoReds and stir to mix through. 
  • Divide the mix between two large bowls and place in the refrigerator to set overnight.
  • Place the raspberries and honey into a small saucepan over low heat and cook until softened and broken down. 
  • Add the chia seed and mix through. 
  • Place into a sealed container and refrigerate for at least 3 hours to allow to thicken.
  • Preheat oven to 180C. 
  • Place the cacao nibs into a food processor and blitz to form a coarse powder. 
  • Add coconut oil and sugar and process until creamy. 
  • Add almond meal and salt and pulse until crumbly. 
  • Place the mix onto a baking paper lined baking tray and spread out until 2mm thick. 
  • Bake for 10 minutes, gently stir the mix and bake for a further 15 minutes. 
  • Allow to cool before storing in an airtight container.
  • To serve, place a heaped tablespoon of chia jam in the centre of the panna cotta and spread out slightly. 
  • Top with cacao nib crumb, fresh raspberries and rose petals.