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ORANGE, CACAO & REISHI TRUFFLES


Plant-Based Chef Kelly Mason has created delicious truffles, adding Sun Potion Reishi mushroom for the benefit of supporting a state of calm and stress relief. With the option to add CBD, we invite you to try this recipe and experience the deliciousness yourself!
I absolutely adore the combination of Reishi and Cacao... with a close second being the combination of Cacao and orange and a close third, the combination of orange and chamomile - So for me, these truffles are one of my ultimate calming & oh so sweet creations! 
 
I became obsessed earlier this year with making plant based truffles and since have been playing around with various flavor profiles and combinations..
 
The recipe includes a CBD element which is optional in this sweet treat to further enhance the medicinal benefits of this already calming dessert. 
 
Using Sun Potion organic Reishi powder these truffles are inspired by the complexity and everlasting layering of complimentary flavoring in every single bite experience.
 
I cant wait to share this delicate, gently calming dessert with you!

Orange, Cacao & Reishi Truffles

Serve Est. 8-10 Truffles
Dish Type. Dessert
Vegan / GF
Freezer friendly - 1 Month 
 

 Ingredients

14 cup cacao butter

12 cup cashews (soaked)

14 cup maple syrup

3 tbsp. coconut cream

2 tbsp. cacao powder

2 tbsp. Reishi powder

4 drops CBD oil (optional)

2-3 drops orange edible oil

1 tsp. vanilla

1 tsp. lemon juice

Pinch sea salt  

COATING  

 ​34 cup vegan dark chocolate (melted)

2 drops orange edible oil

1 tsp. coconut oil  

TOPPING

1 tsp. dried chamomile


 Method

Take the cacao butter and melt over a low heat using double boiler method.

Remove cacao butter from heat once melted and allow to gently cool and then take the rest of the ingredients into a blender and blend until smooth.

Transfer the blended mixture into a glass bowl and slowly add the cacao butter bit by bit.

Place the mixture into the freezer for around 1 hour.

Remove from the freezer and create 8-10 bite size truffle balls then place back into the freezer for at least 4 hours to completely set.

Melt the dark chocolate and add in the coconut oil and once melted remove from heat and add edible orange oil. Remove truffles from freezer and take a wooden stick, stab a truffle and dip into the melted chocolate until coated - Repeat with each truffle then sprinkle each with dried chamomile and place back into the freezer for at least 2-4 hours.

Eat fresh, store in the fridge for up to one week or in the freezer for up to one month!

 

Photos: Kelly Mason

Kelly Mason

Plant based chef, yoga teacher and artist.  

My experience as both a chef and yoga instructor has extended worldwide working on various projects in Melbourne, Australia; Goa, India; Manchester, UK; Madeira, Portugal; and California, USA however I am now based back in the UK offering my services of Plant based culinary… 

After falling head over heels in love with the practice of Yoga back in 2014 I completed my 200 hour yoga teacher training (Wise living yoga academy, Chaig Mai, Thailand) followed closely by my 40 hour ashtanga training with David Swenson (Space at the mill, Manchester, UK) before spending time in Melbourne City teaching across a number of beautiful high-end studios however after I reached a peak in my teaching career I felt like my new insight into conscious living and more specifically in conscious cuisine had led to a further desire to create delicious plant-based cuisine.

In 2017 I moved to California and It was here that, after some research, I found the renowned Matthew Kenney Culinary school located in Venice beach, Los Angeles - It was here that I trained extensively in the fundamentals of raw and plant-based cuisine and nutrition. My thirst for knowledge, as I was still only in my late twenties, was still at its peak so Immediately after, once I qualified as a vegan chef, I traveled to Mumbai, India, to complete my advanced 900 hour yoga teacher training (The yoga institute). 

By 2018 I returned to India and began living in North Goa where I ran a coffee shop on Ashwem beach specializing in vegan superfood lattes and plant based desserts, taught daily yoga classes at a beautiful retreat space while furthering my own personal practice. I spent some of my spare moments conducted plant based culinary workshops and it was here in Goa that I began my journey into plant based recipe developments, food styling and food photography working and collaborating with a number of plant based and conscious food brands including; Mason & Co chocolate, of course Sun Potion, La Cold Press, and Hempika. 

Since arriving back to the U.K in the summer of 2020 due to the pandemic I have continued my work in conscious cuisine offering private & intimate bespoke dining experiences, training and courses in the fundamentals of plant based cuisine. I have continued to work with conscious brands on a number of recipe developments and am currently the Head Private chef at the renowned, 5* and multi award-winning retreat space Yeotown based in Devon, UK. I am the Yeotown culinary director at the new retreat space located on Madeira Island, Portugal and for their Sussex Gardens restaurant where, in early 2022 will begin leading their monthly conscious supper clubs.