Sweet Ginger-Sesame Dressing
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Here’s a Ginger-Sesame Dressing made with BochaSweet proving that kabocha extract is for more than desserts. With a blend of healthy ingredients featuring sesame oil, apple cider vinegar, kabocha extract and ginger, you can nourish your body with anti-inflammatory superfoods and still have that sweet dressing you crave. So who says you can’t have sweetness in a healthy salad dressing?

Sweet Ginger-Sesame Dressing

INGREDIENTS

  • 8 tbsp sesame oil
  • 8 tbsp apple cider vinegar
  • 4 tbsp coconut aminos
  • 4 cloves of garlic, minced
  • 4 tsp grated ginger
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 1 tbsp BochaSweet (for added sweetness)
  • 2 tbsp sesame seeds

DIRECTIONS

In a food processor blend all ingredients together until smooth. Enjoy drizzled over your salad!

 

Sweet Ginger-Sesame Dressing

BochaSweet Keto Chocolate Mousse
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This decadent keto chocolate mousse is made with the same rich, creamy taste as what you’ll find at a fine dining restaurant but without the high glycemic carbs and cane sugar. It’s so good we promise you’ll want to eat the whole thing! But it’s probably best to have a slice and share the rest with your family and friends.

Keto BochaSweet Chocolate Mousse

INGREDIENTS

Crust

  • 1 1/4 cups almond flour
  • 1/4 cup cacao powder
  • 1/4 cup BochaSweet
  • 5 tbsp butter (melted)

Chocolate Mousse Filling

  • 3/4 cup whipping cream
  • 3/4 cup almond milk
  • 1/4 cup butter
  • 3 ounces unsweetened dark chocolate
  • 3 tbsp cacao powder
  • 6 tbsp BochaSweet
  • 1/2 tsp coffee grinds
  • 3 large eggs

Topping

  • 1 cup whipping cream
  • 2 tbsp BochaSweet
  • 1/4 tsp vanilla extract
  •  unsweetened dark chocolate (grated)

DIRECTIONS

Crust:

  1. Lightly grease a 9-inch pie dish with butter.
  2. In a medium bowl, whisk together the almond flour, cacao powder, and BochaSweet. Add in the melted butter and whisk until the dough starts to form.
  3. Mold into the die dish making sure to press crust along edges. Refrigerate until the filling is ready.

Chocolate Mousse:

  1. In a sauce pan combine the whipping cream, almond milk, and butter. Bring to a boil then allow to simmer.
  2. In a high speed blender combine the dark chocolate, cacao powder, BochaSweet, and coffee grinds. Pour in hot cream mixture and blend until smooth.
  3. Next, add in the 3 eggs and blend until smooth again. Pour into the chilled crust and chill in the freezer until firm for at least 1 hour.

Topping:

  1. Add the whipping cream, BochaSweet, and vanilla to a blender or electric mixer. Blend until creamy. Spread over the mousse all the way to the edges.
  2. Use a cheese grater to add dark chocolate over the whipping cream. Return to the refrigerator or freezer until it is firm to remove from pie dish.

Keto BochaSweet Chocolate Mousse

Fudge Brownie Protein Bars
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These keto protein bars are an alternative to other protein bar brands on the market, but it comes with a sweet advantage. This recipe was created with the consumer’s desire for a better tasting bar in mind. With pleasant tasting sweetener kabocha extract you can create a great tasting bar from scratch — do it yourself (DIY) — right from the comfort of your own kitchen.

So we decided to go back to the kitchen to bring to you our ultimate protein bar recipe!

Fudge Brownie Protein Bars

 

Many keto protein bars available in stores and online are crafted for fitness enthusiasts and bodybuilders. A texture that many people love and enjoy. These keto protein bars adapted the same texture and consistency as popular brands by substituting with some healthier ingredients.  The featured ingredients in these bars are collagen protein powder, cacao powder, BochaSweet, almonds, coconut oil, shredded coconut, and tigernut flour.

INGREDIENTS

Fudge Brownie Protein Bars

Makes 9 bars

  • 1 cup tigernut flour
  • 1 cup almond flour
  • 4 scoops collagen protein
  • 1.5 tbsp cacao powder
  • 6 tbsp coconut shreds
  • 3 tbsp cacao nibs
  • 1/2 cup chopped almonds
  • 4 tbsp BochaSweet
  • 1 tbsp coconut oil
  • 2 tbsp almond butter
  • 3 tbsp water
  • 1/4 tsp vanilla
  • 1/8 tsp salt

 

Fudge Brownie Protein Bars

 

DIRECTIONS

  1. Add all ingredients into a food processor and process until a dough consistency starts to form. You may need to adjust and add more water as needed if too “dry”.
  2. Once you have the dough, mold into the shape of bars and add to a non-stick baking sheet. You may want to use food handling gloves to avoid the excess stickiness.
  3. Add to a freezer for 30 minutes or put in the refrigerator for a few hours until the bar is well formed.
  4. Enjoy these keto protein bars before a workout, after a workout, as a treat, snack, or even as a quick, nutritious meal for breakfast served with a side of coffee.

 

Fudge Brownie Protein Bars

Chocolate Chip Cinnamon Swirl Pancakes
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Feast on a diabetic-friendly and gluten-free pancake recipe that combines raw cacao chocolate chips with cinnamon swirl for a mouth watering flavor combination! There is not a store bought pancake batter used here.  Instead we mix three gluten-free flour sources that are then sweetened with zero calorie BochaSweet, a diabetic-friendly sugar substitute!

Chocolate Chip Cinnamon Swirl Pancakes

 

INGREDIENTS


Pancake Mix

  • 1/2 cup almond flour
  • 1/2 cup tigernut flour
  • 3 tbsp coconut flour
  • 2 eggs
  • 1/2 cup almond milk
  • 1 TBSP BochaSweet
  • 1 tsp baking soda
  • 3 TBSP cacao nibs

 Cinnamon Swirl

  • 3 TBSP coconut oil
  • 2 TBSP BochaSweet
  • 2 tsp cinnamon

  Icing

  • 1/4 cup dairy-free yogurt (coconut, cashew, or almond)
  • 1 TBSP BochaSweet
  • 1 tsp vanilla
  • 1/4 tsp salt

 

DIRECTIONS

  1. Coat a non-stick cast iron pan or skillet with coconut oil. Whisk all ingredients for the pancake mix in a medium sized bowl.  Set aside. In a small bowl whisk together the cinnamon swirl ingredients. Set aside. Repeat the same process for the icing in a separate bowl.
  2. Pour the cinnamon swirl into a pastry bag. In a separate pastry bag do the same for the icing.
  3. Using a 1/4 cup measuring cup mold out pancake batter onto skillet. Then take the cinnamon swirl pastry bag and squeeze in a circular motion on top of pancakes while cooking. Flip once it starts bubbling and cook through. Repeat for rest of batter.
  4. Add the icing on top of the finished pancakes, with some extra BochaSweet sprinkled on top and bananas (if desired).

 

 

 

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

 

 

 

 

 

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

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