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Journal — #apotionaday

Transformational Foods for a Transformational Life

Welcome to the journal - an online, intersectional wellness platform - to connect, educate and inspire our international community.


Raw Adaptogenic Cacao Gems   2 cups cacao butter, chopped 1 cup cacao powder 1/3 cup maple syrup 1 pinch sea salt 1 dash of vanilla extract 1 tablespoon lavender buds 1 tablespoon Lions Mane 1 teaspoon cinnamon 1/8 teaspoon cayenne 1 tablespoon Cordyceps   In a double broiler melt down the cacao butter and just before melted add the cacao powder and maple syrup.  Mix in a pinch of sea salt and vanilla, then remove from heat. Divide into 2 bowls in order to separately flavor.  In one batch add the lions mane and lavender buds.  In the other bowl mix in the cinnamon, cayenne and cordyceps.   Using any mold of choice, begin to fill the molds with melted cacao mixtures and refrigerate until firm.  You could also pop it in the freezer (I usually do) if you’re really anxious to give it a try!    If you want to add some garnishes, once molds are filled you would put them on before the fridge or freezer. I used edible flower petals on the lavender lions mane.  For the spicy cordyceps combo I used coconut sugar and flaked sea salt on top. IN-JOY!


Decadent Chocolate Cake with Almond Butter Caramel  This cake is what dreams are made of. It’s sweet, rich, decadent and overall just utterly delicious. The caramel layers complement the chocolate perfectly, and no one would ever be able to tell that this cake is pretty much as healthy as a cake can be; it’s free from refined sugars, gluten and dairy. It’s plant based, and filled with healthy fats and fibre to prevent too much of a blood sugar spike. Savour slowly... Ingredients:  2 cups dates, soaked for 15 minutes in hot water 2 cups almond flour 1/2 cup cacao powder 1/4 cup coconut sugar (can skip for a less sweet cake) 1/2 tsp sea salt 1/4 tsp bicarbonate For an added boost: 1 tsp @sunpotion He Shou Wu 1 cup water 1/2 cup almond or coconut milk 1/2 cup strong dandelion brew (can substitute for coffee) 2 tbsp coconut oil or ghee, melted 1. Add soaked dates, water and milk to a food processor or blender and blend until smooth. Add more liquid if needed to blend. You want a thick, yet pourable date sauce. 2. Transfer the date paste to a large bowl. Add all of the remaining ingredients and stir well.  3. Spread the mixture out into a lined (square) tin. 4. Bake in the oven at 180 degrees Celsius for 45 minutes. 5. Let the brownie cool for at least an hour before removing it from the tin. Move on to preparing the caramel sauce.  Almond Butter Caramel  3 tbsp almond butter 2 tbsp coconut nectar, raw honey or maple syrup 1/4 tsp sea salt 4 tbsp water or almond milk 1 tbsp melted coconut oil Stir everything together until well combined. Add more water for a thinner consistency, and more almond butter for a thicker sauce. Cut the chocolate cake in half. Place one half of cake on a plate and spread on half of the chocolate sauce. Repeat. I decorated with roasted grapes, figs and roses. Best served warm, or after a couple of hours in the fridge for the caramel sauce to set. 


Delicious and warming spiced apples + pears coated in Fall flavors and heirloom cacao-based Anandamide, a superfood and adaptogenic herb powder blend. By @abrooklynbabe Denise Nicole.


Grateful to be sharing this interview with Fernando Aciar, artist and chef who created these limited edition ceramic, hand-painted Matcha cups for us here at Sun Potion and all of you! Dive in for a closer look into the world of FEFO! To purchase a cup for your #apotionaday, head here!


This week, we celebrate Sun Potion as it completes its ninth cycle around the sun and enters a new year! In honor of our birthday / anniversary, we are sharing a conversation with Sun Potion owner and founder, Scott Linde, to find out what it’s like continuing this epic adventure, his favorite herbs and what is next for Sun Potion... We are thrilled to share this interview with you and hope you IN JOY!


Animation artist and filmmaker Cathryn Fowler is a believer in "food as medicine." This week she shares her Marshmallow Crunch Clusters (complete with a Reishi chocolate sauce of dreams) to inspire health enthusiasts and desert-lovers alike... Watch (prepare to drool a bit) and learn how to prepare this nutrient-dense, gut nourishing treat!