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CHAGA MUSHROOM CACAO COCONUT GANACHE

CONTRIBUTORS


Contributor: Kelly Mason

Ingredients

Chaga Ganache Filling 

 

1 1/3 cup vegan chocolate 

3/4 cup coconut cream 

1/4 cup maple syrup

1 tsp vanilla paste 

1/2 cup cacao powder 

1 tbsp Chaga powder 

 

Garnish

 

200g fresh raspberries 

3 tbsp cacao nibs 

 

Method

Place all the main ingredients except Chaga powder into a glass bowl and gently melt. 

Allow to slightly cool and then stir in the Sun potion Chaga powder

Transfer to chosen moulds or glasses and place in fridge for 2-4 hours to set 

Garnish with fresh raspberries and cacao nibs

Serve and enjoy

 

Kelly Mason

Kelly Mason is a Plant based chef, 1140 hr Yoga teacher and artist. Over the last 6 years she has worked on a number of wellness projects in Melbourne, California, UK, Portugal and India. 

During 2017 she moved to Orange County, Southern California and began her training in Raw and plant based cuisine and nutrition.  She has since collaborated on a number of 5 star Multi award winning wellness and health retreats both nationally and internationally and is currently working as Personal wellness chef in Notting Hill for a private clientele. She is a conscious recipe developer for a number of transformational superfood and adaptogen brands including Sun potion, LA cold pressed, Mason & Co chocolate, Hempika and Supernova living and has features of her cuisine in Cheshire life, Cheshire living and Vegan life magazine. 

“MY SERVICE OF PLANT BASED CUISINE IS MY LIFE'S WORK. IT IS MY KARMA.”  Kelly Mason

 

@sunpotion