Journal

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...

These brownies really are super simple to make. With an underlining hint of my three part mushroom blend of wildcrafted Chaga, Cordyceps and Lions Mane these delicious adaptogenic brownies are...

A delicious lemon and superfood-powered fudge! We love these citrus bites full of delicious ingredients like creamy coconut, maple syrup and vanilla bean... a great treat to bring for a light and bright holiday dessert!

Filled with adaptogenic goodness, these pancakes are a great weekend recipe. Stack them high and layer with coconut yogurt, add your favorite toppings and enjoy!

A deliciously refreshing coconut milk and banana ice cream with Sun Potion Pine Pollen, topped with a chamomile flower and CBD-infused syrup! By chef and artist Kelly Mason.

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.

Kelly Mason's vegan, gluten-free raspberry tarts on a pistachio and Sun Potion Moringa crust. Four mini tarts, set in the freezer, no baking.

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.