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This plant-based dessert by Kelly Mason is a work of art! With nutrient-rich Moringa, nicknamed the "Miracle Leaf," it has a range of bioavailable minerals, vitamins and nutrients such as amino acids, antioxidants, Potassium, Calcium, Selenium and Magnesium. Look inside for the full recipe!

I am obsessed with making plant-based desserts and this has been one of the first tarts that I have created in quite a while. I absolutely fell in love with its sweet and powerful charm.

The sharpness of the raspberries complete the flavor profile of the Moringa perfectly and I love the visual contrast in color with the bright green Moringa and pistachio base and the deep red of the raspberry packed filing.

Raspberries are known for their large amount of antioxidants and the Moringa contains high amounts of many antioxidants & anti-inflammatories, making them the perfect match as this powerhouse nutrient dense beautiful sweet dish....

Raspberry Tart with Moringa & Pistachio Crust

Serve Est. 4 Mini Tarts
Dish Type. Dessert
Vegan. GF
Freezer friendly - 1 Month  



½  cup coconut flour

¼ cup pistachios (crushed)

¼ cup maple syrup

2 tbsp. coconut oil

1½  tbsp. chia seeds

1 tbsp. coconut sugar

2 tbsp. Moringa powder

1 tsp. Vanilla bean extract

1 tsp. lemon juice

Pinch sea salt



Combine the coconut flour, blended pistachios, coconut sugar, Moringa and salt together in a small glass bowl.
Take a separate bowl and mix the chia, maple, coconut oil, vanilla and lemon juice - wait a few minutes for the chia to soak the liquid ingredients.

Add wet ingredients to dry and combine well.

Take four mini tart cases and oil with coconut oil to avoid sticking.

Place around 1½  heaped tbsp. of the base into each tart case and gently press to the mould.

Place into the freezer for around 1-2 hours to set.



¼ cup fresh raspberries

½ cup coconut milk (exclude the liquid water)

¼ cup maple syrup

1½ tsp. agar agar powder

1 tbsp. coconut sugar

2 tbsp. freeze dried raspberry powder

¼ tsp. almond extract

¼ tsp. vanilla bean extract

1 tsp. lemon juice

Pinch sea salt



Take all the ingredients and place into a blender and blend until smooth.

Place the mixture into a sauce pan and bring to the boil then lower the heat to simmer for around 8 minutes.

Remove from the heat and allow to slightly cool then strain through a cheesecloth into a glass mixing bowl / glass pouring jug.

Take the tart bases from the freezer, pour the raspberry filling into each then place back into the freezer for at least 3-4 hours to completely set.



1 tbsp. pistachio (crushed)

1 tsp. freeze dried raspberries (powdered)

1 tsp. coconut sugar

1 tbsp. elderflowers (opt.)

6 fresh raspberries (halved) 



Mix together the pistachio, raspberry powder & coconut sugar to create the "soil."
 Sprinkle the raspberry pistachio soil around the edge of each tart, place 3 halves of fresh raspberry at one "edge" of each and finish by placing gently the elderflowers in and around the soil.

Photos by Kelly Mason


Click here for 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.