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Brianna Beard shares a golden passionfruit cake incorporating our Yin Power blend to support our energy levels, hormonal balance and spirit. This tropical, plant-based dessert is perfect to make when craving some sunshine!
I made this tropical cheesecake for my friends engagement party and I have never seen someone so happy, thrilled to be getting married and also in love with this dessert! The ingredients are simple and the recipe is straightforward, all you need is some time, ingredients like fresh passionfruit and few handy kitchen tools (vitamix, food processor, springform pan).  
You can also add other adaptogenic herbs into the crust. If you want to energize your brain, reach for Lion's Mane. If you want to soothe your nervous system add some Ashwagandha! I choose to use Yin Power in the filling. I love this blend of medicinal mushrooms and adaptogenic roots! Our society is very Yang in nature and we need all of the help we can get to balance that with Yin, so why not create that balance in a delicious and nutritious way?

Yin Power Passionfruit Cheesecake with Goji Berry Walnut Crust



3/4 cup walnut

1/2 cup almond

1/4 cup goji berries

1 cup dates

1 tsp. lemon zest 

Pinch of salt

Cashew Filling

1 cup raw cashew

1/2 cup coconut cream

1/4 cup passion fruit juice

1/4 goji berries (soak for 30 min)

2 tbsp. Sun Potion Yin Power

1/4 cup maple syrup




Blend in a food processor until dough like, press the mixture into the bottom of a 9” spring form pan and refrigerate

Cashew Filling

Blend in a high speed blender until smooth and pour over crust

Refrigerate again for a few hours until the filling firms up

You can serve with leftover passion fruit seeds, soaked goji berries and chopped almond

Images courtesy of Brianna Beard 

Brianna Beard

My fondest memory of childhood was my first trip to Hawaii. Everything was so vibrant and fresh. The first time I tasted a mango I became obsessed with food in that form, simple and unprocessed. I’ve gone through every food phase, from vegetarian to vegan to pescatarian to completely raw. Through those experiences I have discovered I need flexibility in order to maintain balance. So my approach now is MOSTLY plant based with medicinal herbs and adaptogens infused into as many meals as possible. The food I make is an exploration of the unlimited potential of nature, preparing foods with seeds, nuts, roots, stems, pollens, algae, seaweeds, fungi, sprouts, leaves and flowers!