Journal

Adaptogenic cacao donuts from Madeleine Trueman — refined sugar free, gluten and grain free, with a ghee icing built on Sun Potion Reishi and Lion's Mane.

Georgie Holt's raw black sesame baby cheesecakes — a cashew and coconut cream filling with tahini-dark sesame, medjool dates and Sun Potion Chaga, on an almond-sesame crust. Makes 8, no...

Georgie Holt's Matcha Vanilla Moon Cookies — an almond-coconut cookie base with Sun Potion Pearl, topped with a cashew icing made with White Dragon Matcha. Makes 10.

Sofiia Manousha's raw Chaga Cacao Bites from Paris: cocoa butter, raw cacao, Sun Potion Chaga and Pearl, peanut butter dates and a chia raspberry jam center.

Kristin Dahl's honey-infused Yin Dates — Medjool dates stuffed with ghee, Sun Potion Yin Power and Bio-Active Honey. A ten-minute Ayurvedic-inspired treat, no baking required.

Joanas Riccardi's plant-based Matcha Semifreddo: White Dragon Matcha, cardamom, clove and walnut milk, frozen and plated over a Pine Pollen blueberry coulis.

Brianna Beard's raw vegan blueberry cheesecake on a blood orange turmeric crust, with Sun Potion Reishi blended into the cashew coconut filling.

Camryn Bradley's no-bake PB&J cups — raw cacao and Sun Potion Reishi over peanut butter and a quick chia berry jam. Four servings, set in the freezer.

Sheridan Joy Austin's completely sugar-free salted caramel bliss balls — toasted macadamia, collagen and ghee, with a teaspoon of Sun Potion Ashwagandha.

Brianna Beard's beetroot and carrot layer cake with Sun Potion Cordyceps in the batter and Microground Pearl whipped into a bright white coconut frosting.

Cathryn Fowler's soaked millet dessert bites with vanilla ghee and Sun Potion Lion's Mane — a happy accident that started life as a failed morning porridge.

Brianna Beard's black tahini cacao cake with Sun Potion Lion's Mane, layered with a butterfly pea flower and Reishi frosting, blackberries and edible flowers.