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A delicious lemon and superfood-powered fudge! We love these citrus bites full of delicious ingredients like creamy coconut, maple syrup and vanilla bean... a great treat to bring for a light and bright holiday dessert!

These little dessert bites are so delicately divine! 

I created these bites using creamed coconut, maple, coconut oil, cacao butter, fresh lemons, a little turmeric powder to enhance their color and of course, Pearl powder!  

These fudge combos are beautifully light, packed with good fats, melt-in-your-mouth zesty delights with a little crunch using lightly toasted crushed coconut chips to finish.

Pearl powder is the perfect compliment for this dessert as it adds so much goddess in each bite and without taking any flavor away from the delicate, creamy coconut and zesty lemon layers of the fudge. 

These are so simple to make and extremely satisfying to eat. I can't wait for you to try them at home for yourselves!

Allow each moment with these fudges to take your spirit away to another divine dimension...

Pearl, Lemon & Coconut Fudge

Serve Est. 10-12
Dish Type: Dessert / snack
Freezer friendly: 1 Month 


1 cup creamed coconut

14 cup cacao butter

2 tbsp. maple syrup

3 tbsp. coconut oil (melted)

1 tbsp. Sun Potion Pearl

1 tsp. vanilla bean extract

Zest of two lemons

Juice of two lemons

Pinch sea salt

Pinch turmeric (opt. for color)



1 tbsp. toasted coconut chips

Pinch of Pearl powder



Melt the cacao butter in double boiler method and place to the side then repeat with the creamed coconut until completely melted.

Take a separate bowl and mix the maple, coconut oil, vanilla, lemon zest, salt, turmeric, lemon juice & Pearl powder and combine until smooth.

Allow a little time for the melted coconut cream and cacao butter to gently cool and then add to a blender with the rest of the ingredients and blend until completely smooth.

Pour the fudge mixture equally between your preferred silicone moulds and place in the freezer to set for at least two hours.

Remove the fudge from the freezer and remove from the moulds while still solid.

Cut into desired bite sizes and finish each with toppings of lightly toasted coconut chips & a pinch of pearl powder.


Photos: Kelly Mason 

Click here to discover Kelly's Reishi-Infused Wild Rice!

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.