High Protein Coconut Flour Pancakes
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Looking for a nutritious start to your morning without giving up those sweet tasting breakfast choices? This delicious high protein coconut flour recipe is the perfect substitute for that high carb, blood sugar spiking options normally consumed at pancakes houses.

It still has the same great taste so there is no sacrifice there. But, there is an extra boost in protein from collagen protein which is great for boosting your metabolism and adding lean muscle mass. It also contains glycine which helps to slow down the effects of aging.

By replacing coconut flour with typical pancake mixes, you are lowering the carb count with a more nutritious fiber source and low glycemic food source. For diabetics, this means it does not spike blood sugar levels.

A homemade blueberry syrup is made using BochaSweet. It provides the final finishing touch to this substantial breakfast!

High Protein Coconut Flour Pancakes

 

INGREDIENTS

  • 3 whole eggs
  • 1/4 cup coconut milk or almond milk
  • 1 tablespoon BochaSweet
  • 3 scoops hydrolyzed collagen protein
  • 1/3 cup coconut flour + 2 additional tbsp
  • 1 tbsp melted coconut oil
  • 1/2 tsp baking soda
  • pinch of pink salt
  • 1 tsp cinnamon

Wild Blueberry Syrup

  • 1/4 cup wild blueberries
  • 2 tbsp BochaSweet
  • 1/4 cup water

DIRECTIONS

In a bowl start off by mixing together the eggs, coconut or almond milk, 1 tbsp melted coconut oil, BochaSweet, and collagen. Next, add the coconut flour, baking soda, and pink salt. Mix well. Melt extra coconut oil in a skillet over medium-high heat. Scoop out 1/3 cup quantity of pancake batter and mold into flat pancakes using a spoon or spatula. Repeat for the remainder of batter.

Make the wild blueberry syrup by processing wild blueberries with BochaSweet and water. Add into a sauce pan and bring to a boil then simmer until a syrup consistency forms. Add on top of the pancakes.

 

Chocolate-Blueberry Pie
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Do you miss being able to eat that delicious, sensational pie that you once enjoyed before encountering diabetes? Only to be told you’re forbidden to eat this dessert and many others due to high A1c levels.

BochaSweet has a solution for you. Our all-natural sugar replacement enables you to enjoy a sweet tasting pie without any of the guilt! In this recipe, we will be using healthier alternatives that taste just as good as the real thing—if not better.

Chocolate-Blueberry Pie

 

INGREDIENTS

Crust Ingredients

  • 1 cup tigernut flour
  • 1 cup sprouted almonds
  • 1 scoop collagen protein
  • 3/4 cup unsweetened coconut flakes
  • 2-3 tbsp water (to help dough form together)
  • 1.5 tsp melted coconut oil
  • 1 tbsp cacao nibs
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt

Filling Ingredients

  • 1 /2 container of cashew yogurt
  • 1/2 cup lemon juice
  • 7 tbsp BochaSweet
  • 1/4 cup melted coconut oil
  • 1/4 cup coconut flour (to thicken if needed)
  • 1/2 cup wild blueberries
  • 2 tsp acai powder
  • 3 tsp vanilla extract
  • 1/8 tsp sea salt

Chocolate Ganache Ingredients

  • 1/2 cup cacao powder
  • 7 tbsp BochaSweet
  • 1/2 cup melted cacao butter
  • 1 tsp acai powder
  • 1 tsp vanilla extract
  • 3/4 tsp cinnamon
  • pinch of sea salt

DIRECTIONS

For Crust:

In a food processor, pulse tigernut flour, almonds, coconut flakes, and remaining ingredients until a dough is formed and sticks together. Line a standard size pie pan with parchment paper and firmly press dough in to form a crust. Chill in freezer while you prepare the filling.

For Filling:

Blend cashew yogurt, lemon juice, BochaSweet, vanilla, coconut flour, coconut oil, and sea salt in a blender or food processor until smooth and creamy. Next, divide the batter in half and pour into a separate bowl. In the half still in the blender, add the acai powder and blueberries. Blend until everything is well mixed together.

Pour the batter from the separate bowl onto the chilled crust and smooth out with a spatula. Allow to chill for 1-3 hours.

Once firm, add the blueberry layer and allow to harden for another 1-3 hours.

For Chocolate Ganache:

Melt down 1/2 cup of cacao butter using a double boiler along with the BochaSweet, stirring often until the sugar crystals dissolves into the cacao butter. Add in the cinnamon, vanilla extract, and acai powder. Using a mesh strainer add in 1/2 cup of cacao powder. Whisk until all ingredients are smooth. Pour on top of the pie and let harden for 1-3 hours.

 

 

BochaSweet Chocolates
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If you crave some great tasting chocolate, you do not want to miss out on this incredibly simple recipe. In this recipe you will be using our BochaSweet for a sweet tasting diabetic-friendly chocolate.

You will be using a few simple ingredients that includes healthy MCTs (medium chain triglycerides) and cocoa fats. This healthy chocolate bar can be enjoyed at any moment without any guilt.

BochaSweet makes this a new reality for you!

Decadent Chocolate

INGREDIENTS

  • 1/2 cup cacao butter
  • 2 tbsp cacao powder
  • 1 tbsp MCT/coconut oil
  • 4 tbsp BochaSweet
  • 1/8 tsp sea salt
  • 1/4 tsp vanilla extract
  • 1 tbsp cacao nibs (for added crunch)

BochaSweet Chocolates

Using a double boiler, melt down a few large bricks of cacao butter (making sure it measures out to 1/2 cup) along with the BochaSweet. You want to make sure BochaSweet begins to melt and dissolves into the cacao butter while stirring continuously. Remove from the stove and mix in the MCTs/coconut oil, sea salt, vanilla extract, and cacao nibs. Using a mesh strainer add in 2 tbsp of cacao powder. This helps to remove the clumps. After stirring the chocolate mixture continuously for a few minutes pour into some chocolate bar molds. Then put in the freezer for an hour or until it hardens.

 

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