Sweet Superfood Red Smoothie
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This smoothie is loaded with antioxidants from some seriously nutritious superfoods which help to support healthy blood sugar levels! The added sweetness using BochaSweet helps to make this smoothie taste like a liquid dessert.

  • 2 scoops of grass-fed whey protein (or protein powder of your choice)
  • 1 cup of almond milk
  • 1/3 cup of leafy greens (kale, spinach, etc.)
  • 1 tsp of red beet powder
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 2 tsp raw cacao powder
  • 1/4 tsp vanilla extract
  • 1/2 avocado
  • 1-2 tbsp almond butter
  • 2-3 tsp BochaSweet
  • optional: 1/4 tsp chlorella
  • pinch of salt
  • handful of ice cubes

Blend all ingredients in a high speed blender until smooth. Pour into a glass and add a touch of extra cinnamon for a nice finishing touch, enjoy!

 

Sweet Superfood Red Smoothie

Chocolate Key Lime Pie
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Chocolate Key Lime Pie

This raw vegan chocolate key lime pie recipe is adapted from the traditional key lime pie but with a boost in antioxidant rich superfoods. The crust is made with golden berries which resemble a raisin and are high in protein and lower in sugar compared to other berries. This is a diabetic-friendly dessert that can be enjoyed without all the unnecessary carbs and sugars.

INGREDIENTS

Makes 1, 9″ pie

Crust:

  • 1 cup macadamia nuts
  • 1 cup tigernut flour
  • 1/8 tsp salt
  • zest of 1 lime
  • 1/4 cup cacao powder
  • t/4 tsp vanilla bean powder or extract

Filling:

  • 2 avocados
  • 4 tbsp BochaSweet
  • 1/4 cup lime juice
  • 1 tbsp maca
  • 1/4 cup cacao butter
  • 1/4 cup coconut oil
  • 1/2 can chilled coconut milk
  • pinch of salt
  • optional: 1 tbsp MCT oil
  • optional: 2 tbsp collagen/gelatin

Whipped Cream:

  • 1/2 cup fresh coconut meat
  • 1/2 cup chilled coconut milk
  • 1/2 tsp salt
  • 2 tbsp BochaSweet
  • splash of fresh coconut water
  • optional: 2 tbsp collagen/gelatin

Toppings:

  • 1 lime
  • 1 tbsp coconut shreds
  • 1/4 cup chopped pistachios

DIRECTIONS

In a food processor grind ingredients for the crust for a few minutes. You want the consistency to stick together and the golden berries well emulsified so upon pressing between fingers the dough sticks together.

Grease a 9” pie dish with coconut oil and press dough into the dish making sure to imprint the crust along the edges.

Prepare the ingredients in a food processor for the filling. Melt down the cacao butter and coconut oil and add with the rest of the ingredients. Blend until smooth and creamy. Pour into the pie and generously spread evenly using a spatula.

Transfer pie to the freezer for 6 hours or overnight. When ready to consume, make the whipped cream. Blend ingredients in a food processor. Add to the pie or serve on the side. Garnish with cut limes, zest, coconut shreds, and chopped pistachios.

Sliced Chocolate Key Lime Pie

 

Chocolate Power Ball
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These mouth watering cacao power balls will leave you with a smile on your face that lasts an entire day! This recipe is enhanced with nutritious superfoods that make these a tasty treat or snack to have at any time.

There are a couple ingredients which are optional based on preference. Plus, substitutions can be made where noted within the recipe.

Chocolate Power BallChocolate Power Ball

Chocolate Power Ball

INGREDIENTS

Makes 6-8 power balls

  • 8 tbsp tiger nut flour
  • 1/2 cup melted cacao butter + 1 tbsp MCT oil (can use coconut oil)
  • 1/4 tsp vanilla bean powder or extract
  • pinch of salt
  • optional: 1 tsp colostrum
  • 1/2 cup macadamia nuts (can substitute with other nuts or nut butter of your choice)
  • 1 tbsp cacao powder
  • optional: 1 tsp maca powder
  • 1 tbsp collagen or gelatin
  • 1 tbsp BochaSweet
  • 10 small soft dates
  • optional: 1 tsp baobab powder
  • 1 tsp cinnamon

DIRECTIONS

In a saucepan melt 1/2 cup of cacao butter using a double boiler. Add in 1 tbsp of MCT oil and sweetener. Mix well.

Place 10 dates in a food processor. Blend until purée. Add the remaining ingredients into a food processor and blend for 30 seconds.

Set up two bowls, fill one with extra cacao powder for dusting and a separate with topping of choice (this recipe uses sesame seeds and cacao nibs). Roll bit size dough into a ball, dust with cacao and roll the toppings until a hard round structure forms.

Place in a dish lined with parchment paper to chill for 30 minutes.

 

 

Low Carb Vanilla-Lemon Cake
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The Low Carb Lemon-Vanilla Cake is a diabetic’s delight without all the extra carbs and sugar. This one hit a home run in our kitchen! It’s so good…we must admit it tastes better than any other unhealthy store bought birthday cake.

INGREDIENTS

  • 1/3 cup melted ghee
  • 1 3/4 cup tigernut flour
  • 1/4 cup coconut flour
  • 1/4 tsp pink salt
  • 3 large eggs
  • 1/2 cup BochaSweet
  • 2 tsp vanilla extract
  • 1 tsp lemon juice
  • 1/2 tsp baking soda

DIRECTIONS

  1. Preheat the oven to 325°F . Then prepare a round or rectangle cake dish with ghee and then line with parchment paper.
  2. In a small pan, melt the ghee and then set aside making sure to allow to cool slightly. In a large bowl, mix together the dry ingredients (tigernut flour, coconut flour, and salt).
  3. Separate the yolks from the eggs and place the whites and yolks in two separate bowls. Add the BochaSweet, vanilla extract, lemon juice, and the melted ghee that was set aside. Whisk until smooth.
  4. Add the egg yolk mixture into the large bowl with the dry ingredients and whisk until the batter is smooth and a dough forms.
  5. For the egg whites you will be using a whisk to beat until a whipped cream consistency appears. May take a couple minutes. Then set aside for a moment.
  6. Stir in the baking soda into the batter and then start to slowly add 1/3 of the whipped egg whites into the dough. Gently fold in the rest of the egg whites into the batter, being sure to mix until only a few egg white streaks are left. Form the batter in the cake pan using a spatula.
  7. Bake for 40 minutes or until a toothpick comes out clean. Let the cake cool.
  8. Apply our delicious whipped cream frosting recipe on top! Then serve.

 

Bocha Sweet Vanilla-Lemon Cake

 

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