Journal

A refined-sugar-free banana nice cream with Mucuna, drizzled with maple-tahini halva and topped with dates and pistachio. Vegan, and sweetened only with fruit and maple.

Ingredients Almond cashew filling    1/2 cup smooth almond butter  1/2 cup cashews (soaked) 1/4 cup almond milk + more for consistency 3 tbsp maple syrup  1 tbsp pearl powder  1/2 tsp...

Ingredients Chaga Ganache Filling    1 1/3 cup vegan chocolate  3/4 cup coconut cream  1/4 cup maple syrup 1 tsp vanilla paste  1/2 cup cacao powder  1 tbsp Chaga powder ...

I have been experimenting with my plant based panna cotta desserts over the last couple of years. I'm always playing around with the flavours.  I especially love my raspberry and...

  I love making this latte!! There is no better drink for the summer months and personally, rain or shine I have this recipe over ice ever single time! Wanna...

Kelly Mason's plant-based, gluten-free adaptogenic mushroom brownies with Sun Potion Chaga, Cordyceps and Lion's Mane — chewy, rich and simple to make. Makes 6 mini brownies.

Kelly Mason's Pearl, lemon and coconut fudge bites — creamed coconut, cacao butter, maple and Sun Potion Pearl powder. Gluten-free, freezer-friendly, ready in two hours.

Kelly Mason's two-tone vegan, gluten-free pancakes — one batter with Sun Potion Yin Power, one with Moringa — layered with a Moringa and Shatavari coconut yogurt and red currants.

Kelly Mason's gluten-free Citrus Custard Tart: a coconut macadamia base with Sun Potion Pearl powder and a silky vanilla lemon custard filling, topped with elderflower and chamomile.

Plant-based chef Kelly Mason's no-bake orange, cacao and Reishi truffles — vegan, gluten free, freezer-friendly and finished with dried chamomile.

Plant-based chef Kelly Mason's Reishi-infused wild rice with shiitake, porcini and a parsley, lemon and truffle Brazil nut cream. Vegan and gluten free.