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Plant-based Chef and Nutrition Consultant Sarah Considine of @eatcleanwithsarah has created delicious key lime cups with superfood Tocos and our Ceremonial White Dragon Matcha. Natural sweeteners, fresh fruit and adaptogens combine for the perfect treat in this creative recipe!

Creativity. It’s something special, isn’t it? We all have that creative playful side, but life can definitely get in the way of it. When I am overwhelmed or stressed, I find myself craving that side of me - the side where I do what I want to do in my free time and I express myself through FOOD! I took a week out of the kitchen a few weeks ago (I am a local chef), and I found myself feeling so inspired in the kitchen again. I was really wanting to use pistachios in a recipe - and then came this! I thought that mango would be the perfect partner to pistachio, and it is  indeed. These treats sound difficult to make but they truly are so easy and packed full of Sun Potion Matcha and Tocos for an energy boost and also some skin enhancing vibes! 

Key Lime + Cashew Mango Butter Bites

Recipe makes 8



½ cup raw cashews (soak overnight) 

½ cup unsalted pistachio meats  

1 tbsp. agave  

1 tbsp. coconut oil  

Pinch of sea salt  

Pistachio layer: 

1 cup raw cashews (soak overnight)  

½ cup full fat canned coconut milk  

2 tsp. Sun Potion White Dragon Matcha powder 

1 tbsp. coconut oil 

2 tbsp. maple syrup 

Juice of two limes 

Dash of sea salt  

Dash of vanilla  

Dash of cinnamon  

Mango layer: 

One fresh mango, peeled and sliced  

1 cup raw cashews (soak overnight) 

½ cup full fat canned coconut milk  

1 tbsp. coconut oil 

1 tsp. vanilla 

½ tsp. turmeric powder  

2 tbsp. maple syrup  

Dash of sea salt  

Dash of cinnamon  

Sprinkle of Sun Potion Tocos



Line a muffin tin with 8 liners. In a food processor add raw cashews (soak overnight + drain) + unsalted pistachio meats (no shell) + sea salt + agave + coconut oil and pulse until a crumbly dough forms, adding a tiny bit of water if needed. Press about a tablespoon or two full into each muffin liner.  

Rinse food processor, and add matcha powder + lime juice + raw cashews (soaked overnight and drained) + sea salt + coconut oil + vanilla + coconut milk + cinnamon + maple syrup. Blend until smooth, adding a little more coconut milk if needed to smooth out into a thick liquid. Taste and adjust to desired sweetness. Pour over crust. Place into the freezer while you make your last layer. 

Rinse processor and add the meat of one fresh ripe mango + raw cashews (soaked overnight and drained) + coconut oil + coconut milk + cinnamon + vanilla + maple syrup + dash of sea salt + turmeric powder (for color) and blend to combine - adding more coconut milk if needed until you get a smooth liquid. Pour on top of your matcha layer and place your bites back into the freezer. Sprinkle the top with some Sun Potion Tocos!!! 

Freeze for 2+ hours to set. Store in the freezer, thawing for about 15-20 minutes when ready to eat!


Sarah Considine

Nutritionist, Chef and Founder of Eat Clean with Sarah

For the last 20 years I’ve had a love affair with plant food. It all started as an ethical choice and has continued evolving to become not only my passion, but my career. I find so much joy in the taking freshly picked local fruit and vegetables and turning it into something healing and delicious. I truly believe the future + longevity of humans and our beautiful planet is in our hands. Every single bite we take, every single day can make a significant impact on our energy levels and overall happiness. I love infusing my creations with healing adaptogens and superfoods. I personally have highly benefited from these gifts provided by mother nature and I am so grateful to share their attributes with everyone I know. When I am not cooking I enjoy exploring this beautiful world with my husband and hanging in the sunshine with my fur child.