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PEARL, LEMON + COCONUT FUDGE


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
GF
Freezer friendly: 1 Month 

 Ingredients

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)

  

 Toppings

1 tbsp. toasted coconut chips

Pinch of Pearl powder

 

Method

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

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.