Fudge Brownies
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Can I suggest some easy to make fudge brownies sweetened with BochaSweet.  With a soft gooey texture and chocolate taste, these low carb brownies are also gluten-free from substituting wheat flour with cassava flour.

 

Fudge Brownies

 

INGREDIENTS

  • 1/2 cup butter
  • 1 tbsp coconut oil
  • 1/3 cup BochaSweet
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 cup cassava flour
  • 1/2 cup cocoa powder
  • 1/4 tsp salt
  • 1/4 cup cacao nibs

 

Fudge Brownies

DIRECTIONS

  1. Preheat the oven to 350F and grease a 9X9 inch square baking pan with coconut oil. Line with parchment paper and set aside.
  2. Add melted butter, coconut oil, and BochaSweet into a medium bowl and whisk for a minute.
  3. Add in the eggs and vanilla extract and whisk until smooth.
  4. Gently fold in the remaining dry ingredients making sure to not over beat to keep the fudge-like consistency.
  5. Pour the batter into the pan making sure to smooth out the top evenly with a spatula.
  6. Bake for 20-25 minutes until centre of fudge brownies is set to touch after testing with a toothpick (will come out “dirty”) for a fudge-textured brownie.
  7. Remove from the pan using the handles formed from the parchment paper overhangs and allow to cool to room temperature for around 15 minutes before slicing into 6 fudge brownies.

Fudge Brownies

 

 

 

 

 

 

Bocha Cola
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Bocha Cola

Summer is approaching and with that comes the desire for a cold glass of sweet cola pop to stay hydrated. This summer why not make a healthy choice. Bocha Cola! A sweet tasting beverage that is a healthy alternative to the insulin stimulating soda pops. Sweetened with zero calorie BochaSweet! With BochaSweet there is no need for cane sugar, high fructose corn syrup, artificial flavors or colors, or chemical additives. Bocha Cola is the natural, healthy solution for soda pop cravings.

With a few simple ingredients commonly found in your spice cabinet, you can make this recipe in a quick 10 minutes.

 

Bocha Cola

 

INGREDIENTS

How to Make Cola Syrup

  • 1 cup water
  • grated zest and juice of 1 lemon
  • grated zest and juice of 1 lime
  • grated zest and juice of 2 oranges
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/4 cup BochaSweet
  • 1/8 tsp vanilla extract

Combine the water, fruit zests, cinnamon, and nutmeg to a pot. Whisk together and add in the BochaSweet. Bring to a boil until it starts to dissolve.

Then boil for 1 minute and remove from the heat. Stir in the fruit juices along with the vanilla. Allow to cool and then strain.

Use the following ratio to make 1 serving of Bocha Cola

  • 1/4 cup Cola Syrup
  • 3/4 cup carbonated or mineral water

Pour the syrup into a glass and add in the carbonated water. Stir until evenly blended. Add ice and serve with a lime.

Bocha Cola

BochaSweet Chocolate Chip Cookies
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Do you remember getting super excited heading down the grocery aisles to pick up some ready to bake chocolate chip cookie dough? Simply place the cookie dough into the oven and instant goodness was born! But that simple pleasure came to an abrupt end when concerns about an unhealthy A1c level made cane sugar forbidden. So we gave up those delicious cane sugar sweetened cookies with substitutes that just did not taste the same. Well here’s some great news. BochaSweet can bring those great tasting cookies back into your life!

By simply replacing cane sugar with a much superior substitute—BochaSweet and voila! The diabetic diet answer to enjoying sweet treats like you use to.

BochaSweet Chocolate Chip Cookies

This recipe is inspired by nostalgic store sold cookie dough and utilizes all-purpose flour for those who can tolerate gluten. If you are gluten-free feel free to substitute with a different type of flour of your liking. Chocolate chip cookies go great with a glass of milk or if you prefer dairy-free, may I suggest a glass of almond milk.

What’s even more awesome about these delicious cookies is that they only take 10 minutes to bake in the oven. And if you make extra you can refrigerate or freeze the dough to save for later use. Enjoy!

BochaSweet Chocolate Chip Cookies

 

INGREDIENTS

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter (softened)
  • 1/2 cup olive oil
  • 1 cup BochaSweet
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 3/4 cups unsweetened chocolate chips (100% cacao)

 

DIRECTIONS

  1. Preheat oven to 375F and then combine flour, baking powder, baking soda, and salt to a bowl. Mix together.
  2. In a separate bowl add butter and olive oil and whisk until smooth. Or, add to a mixer bowl on medium speed for 30 seconds.
  3. Add in the BochaSweet, eggs, and vanilla extract. Beat until well combined.
  4. Gradually pour in the flour mixture to the mixed wet ingredients bowl and then stir in the chocolate chips. If desired, the dough can be refrigerated for up to 4 hours.
  5. On an ungreased baking sheet, use a rounded teaspoon to shape the cookie dough.
  6. Bake for 10 minutes or until cookies start to brown. Cool on baking sheet for several minutes.

 

 

Chocolate Cupcakes
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These diabetic friendly chocolate cupcakes were created in favor of store bought cupcakes which contain high glycemic ingredients that spike blood sugar levels and in turn damage your health. The whole idea of a guilt-free dessert is to enjoy eating without worrying about weight gain or spikes in blood sugar levels. This recipe is made from scratch –  no cheap or high glycemic  ingredients here – and contain some really fabulous superfoods which makes eating these diabetic-friendly cupcakes good for your health. The combination of a tigernut flour centered batter and a whey/ghee blend both sweetened only with kabocha extract is truly a guilt-free treat! And the chocolate flavoring mixed with healthy fats like medium-chain triglycerides and almond butter are the healthy icing on this cake!

Chocolate Cupcakes

The DIY frosting has a video tutorial we recently put out on our YouTube channel! You definitely want to check it out and subscribe to our channel for more fantastic how-to videos. This tutorial teaches you how to get the perfect, creamy consistency you love whenever you bite into a cupcake. This recipe is great for a paleo or ketogenic lifestyle.

By using tigernut flour the texture comes out very close to wheat flour cupcakes but without the blood sugar spike. You are truly going to enjoy these moist cupcakes which are easily digestible and soothing to your heart’s sweetest desires.

Chocolate Cupcakes

 

INGREDIENTS

Serving size: Makes 6 cupcakes 

For the Cupcakes:

  • 4 large eggs
  • 1/4 tsp vanilla extract
  • 1 tsp maca
  • 1/4 cup tigernut flour
  • 3 tbsp BochaSweet
  • 1/2 tsp ground cinnamon
  • 2 tbsp almond butter
  • 2 tbsp MCT/coconut oil
  • 1 tbsp chocolate powder
  • 1-2 tbsp collagen protein powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt

For the Frosting:

  • 4 tbsp whey
  • 1/2 cup soft butter or ghee
  • 1/4 cup melted butter or ghee (to cream)
  • 1/4 tsp vanilla extract
  • 2 tbsp BochaSweet
  • pinch of salt

DIRECTIONS

  1. Preheat the oven to 350F and line a 6-cup muffin pan with liners. Using a whisk mix together mix together the eggs, BochaSweet, MCT/coconut oil, almond butter and vanilla in a bowl until smooth.
  2. Then add in the tigernut flour, chocolate powder, cinnamon, maca, and remaining dry ingredients. Whisk until all ingredients come together.
  3. Fill the 6 cupcake liners evenly with the batter, this is about 3/4 of liner. The cupcakes will rise during baking so you want to make sure they don’t grow too big. Use a spatula to scrape out the remaining contents from the bowl.
  4. Bake for 15-20 minutes until a toothpick comes out clean. Allow to cool for a half hour before adding the frosting and sprinkling with shredded coconut.

For the Frosting:

  1. Make sure to start with butter or ghee that is at room temperature. If needed lightly melt 1/4 cup of the butter in addition to the 1/2 cup of softened butter to speed up the mixing process.
  2. Add in BochaSweet, whey, vanilla extract, and salt. Whisk all the ingredients in a bowl making sure to mash the butter constituents completely.

Chocolate Cupcakes

Gluten-Free Chocolate Zucchini Bread
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BochaSweet is the featured ingredient in this sweet tasting chocolate chip zucchini bread recipe that combines the healthy “green factor” of zucchini with the decadent guilt-free taste of chocolate chips in this delicious zucchini bread recipe. This recipe has substituted the typical high glycemic ingredients with high quality, diabetic-friendly ingredients that is perfect for a paleo, ketogenic, or low glycemic lifestyle.

Chocolate Zucchini Bread

 Zucchini bread is back in style! This time it’s made with BochaSweet our supreme sugar replacement. It bakes, cooks, and tastes just like sugar.

 Enjoy this treat any time of the day whether before or after a workout, on-the-go, or for a quick snack. You never have to worry about depriving yourself when treats can finally be made healthy again!

INGREDIENTS

  • 1 cup shredded zucchini (1 medium zucchini)
  • 4 large free-range eggs
  • 1 large ripe banana
  • 3/4 cup tigernut flour
  • 3 tbsp BochaSweet
  • 1 tsp vanilla extract
  • 1.5 tsp ground cinnamon
  • 3/4 tsp baking soda
  • 1/4 tsp ground nutmeg
  • 2 tbsp coconut oil/MCTs
  • 1/8 tsp salt
  • 3-4 tbsp raw cacao nibs (chocolate chips)

DIRECTIONS

  1. Preheat oven to 350F and grease a bread pan or ceramic dish with coconut oil or place a sheet of parchment paper on the bottom to make it easier to remove from pan. Set aside.
  2. Add 1 medium zucchini to a food processor and blend until evenly shredded. Squeeze out the excess water by compressing with a paper towel or pressing through a mesh strainer. Set aside to dry.
  3. In a bowl mash the banana and mix in with the eggs, BochaSweet, coconut oil, and vanilla. Next, add in the tigernut flour, cinnamon, baking soda, nutmeg, and salt. Using a whisk mix well. Then add in the shredded zucchini and mix until no more clumps are left and add in half of the cacao nibs. Pour the batter into the bread pan and sprinkle the remaining cacao nibs on top.
  4. Bake for 30-35 minutes until a toothpick comes out clean and the top is golden brown. Remove from the oven and let cool for 20-30 minutes and remove using a spatula or by pulling out the parchment paper overhangs. Slice into squares and enjoy!

 

Sliced Chocolate Zucchini Bread

 

 

 

 

 

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