SUN POTION
"Sun Potion Transformational Foods is dedicated to health, happiness and well-being through the use of medicinal plants, superfoods and tonic herbs. We source the planet for potent, healing substances with the ability to transform consciousness and health. We work with suppliers who can meet our stringent quality standards and commitment to purity. We only source Organic and/or Wildcrafted products and we never use ingredients that have been chemically treated in any way.
Sun Potion products are created and shared with integrity.
Today, Sun Potion brings the highest quality tonic herbs, algae, greens, and mushrooms available to all in single-ingredient, pure powder, and whole food form. Our vision is to share these Transformational Foods and activate Radiant Health for our global community!"
Sun Potion.
REISHI
"This mushroom was traditionally used in Oriental and Eastern Folk Medicine to "Nourish the Heart and Pacify the Spirit".
Its primary functions today include:
Immune Support
Longevity Tonic
Stress Relief."
Sun Potion.
Reishi & salted caramel tart W pecan cacao base finished W crushed pecan, sea salt & cacao nibs.
Serve Est. 4-6
Dish Type. Dessert
Vegan. GF
Freezer friendly - 1 Month
INGREDIENTS
BASE
* 1/4 cup coconut flour
* 1/2 cup raw pecans (crushed)
* 1/4 cup maple syrup
* 3 tbsp coconut oil
* 1 Tbsp cacao powder
* 1 Tbsp coconut sugar
* 1 Tsp Vanilla bean extract
* 1 Tsp lemon juice
* Pinch sea salt
METHOD
1. Combine the coconut flour, crushed pecans, coconut sugar and salt together in a small glass bowl
2. Take a separate bowl and mix the maple, coconut oil, vanilla and lemon juice
3. Add wet ingredients to dry and combine well
4. Take four to six mini tart cases and oil with coconut oil to avoid sticking
5. Place around 1 - 1 1/2 heaped tbsp of the base into each tart case and gently press to the mould
6. Place into the freezer for around 1-2 hours to set.
FILLING
* 1 cup pitted dated (Soaked in hot water for 5-10 minutes)
* 1/2 coconut cream
* 1/4 cup maple syrup
* 1 1/2 tsp agar agar powder
* 2 Tbsp Reishi Powder
* 1/4 Tsp vanilla bean extract
* 1 Tsp lemon juice
* Generous pinch sea salt
* 120g Dark vegan sea salt chocolate
METHOD
1. Drain dates and place dates, a little date water, coconut cream, maple & lemon in blender and blend until smooth
2. Remove from blender and place filling in pan and heat
3. Add the agar agar powder and salt then simmer for a further 5 minutes
4. Remove from the heat and allow to gently cool before adding reishi powder. Gently sieve and fold in the reishi powder and mix until well combined
5. Take the tart base from the freezer and scoop 1-2 tbsp of Date caramel in each tart and spread until even (you want to leave a few mm's from the top to keep space for the salted chocolate layer...)
6. Place back in the freezer for around 1-2 hours to set
7. Melt the sea salt dark chocolate using double boiler method then take the set tarts from the freezer and pour the melted chocolate evenly over each
8. Place the tarts back into the freezer for at least one more hour
9. Remove the tarts from the freezer around 30 minutes before serving and finish with desired toppings...
TOPPINGS
* 1 Tbsp raw pecans (chopped)
* 1 Tbsp Cacao nibs
* 1/2 Tsp Sea salt
Enjoy totally, completely & with all of your being.