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PLANT BASED GF MOOD ELEVATING ADAPTOGENIC MUSHROOM BROWNIES WITH CHAGA CORDYCEPS & LIONS MANE.


Mushroom Brownies

 

These brownies really are super simple to make. With an underlining hint of my three part mushroom blend of wildcrafted Chaga, Cordyceps and Lions Mane these mood elevating brownies are chewy, moist and packed with a rich chocolate flavour.
Mushrooms and chocolate I think just pair so well together! These brownies are not only perfect in their sweet earthy tones but are the perfect mood boosting and energy heightening treat!
I am not the world’s best baker. In fact I can't even remember the last time created a recipe that involved baking. What I will say is after tasting these adaptogenic mushroom brownies made using Sun Potions blend
of Chaga, Lions Mane and Cordyceps this weekend, it has inspired me to create more delicious baked adaptogen infused plant based desserts! So, watch this space as there is going to be a number of tasty, cooked desserts on their way before you have even made it through your first batch of these brownies…

Serves 6 mini brownies

MAIN INGREDIENTS
100g ground almonds
100g dark vegan chocolate
50g coconut oil
2 tbsp lions mane
2 tbsp chaga
2 tbsp cordyceps
3 tbsp maple syrup
1.5 tbsp chia seeds + 5 tbsp water 1 tsp vanilla paste or essence
1 tsp baking powder

METHOD
Place all dry ingredients in one bowl and combine. Then, place all wet ingredients in another bowl and combine Mix wet and dry ingredients and fold gently to combine - try to avoid over mixing.
Transfer to silicone molds and bake at 160 for around 25-30 minutes.
Remove from oven and allow to cool before removing from the molds.
Once cooled, garnish with chocolate, almond butter, pistachio and raspberries (optional: dried rose)

GARNISH - per mini brownie
1 tsp melted dark vegan chocolate 1 tsp chopped pistachio
5 Raspberries
1/2 tsp dried rose (Optional)

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.