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This beautiful raw coffee and caramel cake by Iselin Støylen is the perfect dessert, with no baking involved! Including Sun Potion Yin Power blend, Bio-Active Honey and Tocos, this cake is full of adaptogenic goodness to support you this winter season and beyond!

A delicious raw cake, boosted with adaptogenic herbs, Tocos and Bio-Active Honey. A cake that will feed you body, heart and soul. Free from refined sugars, gluten, dairy and eggs, and full of nutrition and goodness.

Raw Coffee & Caramel Cream Cake



1 cup almonds

⅔ cup walnuts, macadamias or desiccated coconut

10 pitted medjool dates

1 tbsp. coconut oil

1 tbsp. ground coffee

1 tsp. Sun Potion Yin Power

Pinch of sea salt 


2 cups cashews, soaked for 2-4 hours

1 cup full-fat coconut milk

⅓ cup Sun Potion Bio-Active Honey

⅓ cup melted coconut oil

2 tbsp. hulled tahini

2 tbsp. coconut sugar

⅓ cup almond milk or water

2 tsp. Sun Potion Tocos (Rice Bran Solubles)

¼ tsp vanilla bean powder

Pinch of sea salt



Line a round cake tin with baking paper and set aside.

To make the crust, add all ingredients to a food processor and blend until everything is well combined, and the dough sticks together when you press it between your fingers.

Press the dough out into the lined tin. Use the backside of a tablespoon to even out the surface. Set aside.

Add all ingredients for the filling to a high speed blender. Blend until you get a smooth, creamy batter. Add a little more water if needed to blend. You want the mixture to be thick, yet pourable.

Spread the cashew cream on top of the crust. Let the cake set in the fridge for at least 6 hours.

Remove the cake from the tin while it’s still frozen. Decorate with edible flowers or fresh fruit and berries.


Iselin Amanda Støylen

Hi there, my name is Iselin.
I like putting flowers in my food, reading books (often the same ones over and over) and sharing my passion for holistic lifestyle practices. I feel most at peace when I spend my days surrounded by nature. Forest walks. Creek swims. Ocean dips… I like to eat foods that are close to the Earth — bursting with energy, flavour and nutrition. I spend much of my ‘spare’ time simply sitting in silence, moving my body on my yoga mat, immersed in creative projects or creating delicious food in the kitchen..

I am a registered yoga teacher, IIN (Institute for Integrative Nutrition) Health Coach and cookbook author. At the moment I am completing my education as a birth and postpartum doula, breastfeeding counsellor and childbirth educator. I am passionate about helping women understand their bodies' innate wisdom, find harmony within themselves and support them on their journey of optimising health and true wellbeing in all aspects of life. You can find me at, where I share recipes, thoughts, articles and more.