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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 


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  


 ​34 cup vegan dark chocolate (melted)

2 drops orange edible oil

1 tsp. coconut oil  


1 tsp. dried chamomile


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. Artist.

Since 2014 Kelly has obtained 1140hr Yoga certifications and taught throughout Melbourne, Australia; Goa, India; & Manchester, UK. She is a fluid artist with works commissioned from New York, Russia, India & California. 

Kelly trained during her time living in California with The Matthew Kenney Culinary school back in 2017 obtaining certification in Raw and Plant based cuisine & nutrition. Since then she has been the head chef at a cheshire plant based eatery and his now creating beautiful, environmentally inspired & seasonal plant based cuisine for guests on wellness retreats around the world.

Kelly is the private chef to the wellness company  'akasha yoga lifestyle'  and freelances on other wellness retreats internationally in locations such as Sri Lanka, Bali, ibiza & Norway. 

She lives in the UK during the summer months but resides during the winter in her second home of north Goa, India, promoting the ethical & sustainable fashion movement as a slow fashion model and collaborating with plant based brands as a recipe developer and content creator. 

“My cuisine is completely plant based and as much as possible I use powerful infusions of medicinal herbs, adaptogens, CBD and other plant based superfoods. 

I am totally inspired by beauty and when styling each of my dishes I love to use my artistic flair!” 

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