Gluten Free Kabocha Pie
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Gluten Free Kabocha Pie

Thanksgiving is just around the corner which means pumpkin is the flavor of the month. A Gluten Free Kabocha Pie is a must on the menu. This pie is easy to make and tastes identical to the store-bought pumpkin pies but with considerably less calories and zero sugar added.

The added sweetness will be from our BochaSweet™ 100% kabocha extract. A fantastic sugar replacement that replaces cane sugar 1:1 without the blood sugar spikes and insulin stimulation. There is no bitter aftertaste which is commonly experienced in other sugar substitutes and contains no other additives.

For this delicious recipe, we will also be using tigernut flour which is a nutritious gluten-free flour rich in protein, fiber, and monounsaturated fats. It’s actually not a nut, but a small root vegetable gaining popularity as a superfood!

Gluten Free Kabocha Pie

INGREDIENTS

Makes 1, 9″ pie

Crust:

  • 1 cup tigernut flour
  • 1 cup fine almond flour
  • 1/4 tsp vanilla extract
  • 1 tablespoon almond butter
  • 2 eggs
  • 1/8 tsp salt
  • 1/4 cup BochaSweet

Filling:

  • 1.5 cup steamed kabocha pumpkin
  • 1/3 cup BochaSweet
  • 1/2 cup almond milk
  • 1 tsp lemon juice
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tablespoon MCT/coconut oil

Directions

  1. First, steam kabocha pumpkin until well done. Remove peel from pumpkin and place it in a food processor.
  2. Next, combine all ingredients in filling in a food processor and blend until smooth. Set aside.
  3. Preheat oven to 375°F. For the crust, place all ingredients in a food processor and process until crumbly and broken down. Make sure the mixture stick together when placed between your fingers.
  4. Mold ingredients in a 9” pie dish greased with coconut oil. Pat down carefully and knead with knuckles to get the right structure. Add imprint into the edges to make sure it matches the height of the filling.
  5. Put in oven for 10-15 minutes. Lightly brown and remove. Let cool for roughly 15-20 minutes.
  6. Pour filling over the crust and smooth it out. Place in the refrigerator for at least 30 minutes. If you want, finish it off with a side of banana chocolate caramel ice cream and  supreme sugar replacement frosting!
BochaSweet Latte
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Here’s a latte with added butter and MCT oil!

Part of a popular health trend that has been popping up all over the web, and it has been taken up a notch sweetened with delicious BochaSweet™.

This recipe has a spicy touch, perfect to keep you warm and cozy just in time for the holiday season. It’s a Spicy Chocolate Yerba Mate Latte with a hint of ghost pepper. The blend of spicy with the sweet taste of BochaSweet™ makes this latte ultra delicious!

Skip the high calorie lattes and make life sweet again with BochaSweet, the Supreme Sugar Replacement. Thanks to our customer Julia for this amazing BochaSweet recipe!

Sugar Free Latte

 

INGREDIENTS

Serves 2 

  • 6 tbsp Yerba Mate tea
  • 2 tbsp Kerrygold butter or ghee
  • 1 tbsp BochaSweet™
  • 2 tbsp MCT oil
  • 1/8 tsp ghost chili pepper (fresh or frozen) or cayenne pepper powder
  • 1/8 tsp cinnamon
  • 1 tsp maca powder
  • 3 tbsp cacao powder

 

DIRECTIONS

Brew Yerba Mate in french press for 8 minutes. Add brewed tea and the rest of the ingredients to a high powered blender. Blend on high for 45 seconds. Pour and enjoy!

 

 

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Vegan Pumpkin Pie Squares

In the mood for some Halloween treats with a sweet pumpkin taste? Look no further than these delicious Vegan Pumpkin Pie Squares that are perfect for your sweet tooth.

These vegan squares are made with gluten-free flour and contain simple ingredients that makes this treat easy to make. For an extra boost in sweetness, add some BochaSweet for even more of a pumpkin kick.

 

Vegan Pumpkin Pie Squares

INGREDIENTS

The Base

  • 10 medjool dates (pitted and diced, 1 cup)
  • 2-3 tsp BochaSweet
  • 1.5 cups oat flour
  • 2 tsp pumpkin pie spice
  • 1 canned pumpkin (15 oz)
  • 1 tsp vanilla extract
  • 1/2 cup almond milk

Macadamia-Vanilla Frosting

  • 1/2 cup macadamia nuts (soaked in 1/2 cup of water)
  • 6 medjool dates (soak for 15-30 minutes)
  • 1 tsp vanilla extract
  • 2-3 tsp BochaSweet

DIRECTIONS

The Base

  1. Soak the dates in a small bowl of water for at least 15 minutes. Preheat oven to 375F.
  2. Place the flour and pumpkin pie spice in a large bowl. Add the soaked dates, vanilla, and almond milk in a blender and puree until smooth for about 1-2 minutes.
  3. Pour the mixture into the bowl with the dry ingredients and add in the pumpkin. Mix with a wooden spoon until all the dry ingredients are thoroughly mixed together.
  4. Scrape the batter onto an 8×8 inch parchment-lined baking sheet. Cook for 25-30 minutes at 375F until lightly browned. Allow to cool for 10 to 15 minutes before cutting and serving.
  5. Add the Macadamia-Vanilla Frosting and then transfer to a refrigerator firm up the squares.

Macadamia-Vanilla Frosting

  1. Drains the nuts and discard the water.
  2. Add all the ingredients to a food processor and blend until smooth.
  3. Add a little more water as needed during the blending.

 

Low Carb Kabocha Spice Biscotti
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It is now time for the fall season where jack-o-lanterns and pumpkin pie are cherished. So, it would just make sense something with pumpkin would be on the menu.

How about a keto treat that you can enjoy with a hint of pumpkin spice and matches well with a hot cup of coffee? Let’s introduce to you our Low Carb Kabocha Spice Biscotti that uses steamed kabocha. A unique twist to the canned pumpkin used in other recipes.

Low Carb Kabocha Spice Biscotti

This recipe is gluten-free made from almond flour and has no sugar added. As a ketogenic recipe, you can enjoy biscotti as a delicious treat to satisfy your sweet tooth without all the extra carbs and calories.

INGREDIENTS

  • 2 cups fine almond flour
  • 1/3 cup BochaSweet
  • 1.5 tsp pumpkin spice
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup kabocha puree
  • 1 large egg
  • 1 tbsp avocado oil
  • 1/2 tsp vanilla extract

DIRECTIONS

  1. Steam a whole kabocha in a steamer for one to two hours.
  2. Preheat the oven to 325 F and line a large baking sheet with parchment paper prepared with extra avocado oil.
  3. In a large bowl whisk together the dry ingredients (almond flour, BochaSweet, spice, baking powder, and salt). Then, add in the remaining “wet” ingredient and whisk until the dough comes together.
  4. Add the dough onto the prepared baking sheet and roll into a log that is about 4 by 10 inches in size. Bake about 25 minutes until the biscotti is firm. Get ready to reduce the temperature to 200F.
  5. Remove from the oven and allow to cool for 5 minutes before slicing the biscotti into 12 even slices. Bake for another 30 minutes until they reach a light golden brown color. Turn off the oven and allow to cool in the oven until they firm up completely.
  6. Sprinkle some extra BochaSweet on top of the biscotti.

 

Low Carb Kabocha Spice Biscotti

Mini BochaSweet Cinnamon Roll Cheesecakes
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What happens when you combine a cupcake, cream cheese, and cinnamon to create a healthy treat? You get Mini BochaSweet Cinnamon Roll Cheesecakes that stimulate your taste buds!

This delicious bite-sized treat instantly melts in your mouth and explodes with sweetness. Chances are you had to give up sweet tasting foods due to lifestyle goals or health reasons. A BochaSweet lifestyle now allows you to experience a culinary life to the fullest — sweet is now healthy. BochaSweet fits in perfectly to a low carb, ketogenic, or diabetic-friendly diet. Those same recipes you’ve been dying to enjoy from mainstream food bloggers or cooking channels have received a MAKEOVER. This is all thanks to our supreme sugar replacement. That reality is in your hands now.

Mini BochaSweet Cinnamon Roll Cheesecake

Choosing BochaSweet instead of xylitol or erythritol, which are derived from birch tree or corn cob waste, just tastes better and feels better. The kabocha is a nutritious vegetable with a sensational sweetness. This sweet taste is naturally present in the raw ingredient which is why we decided to bring to the market a product extracted from the kabocha. The texture is similar to cane sugar and has absolutely no bitter or unpleasant aftertaste. It stands on its own as The Supreme Sugar Replacement. There is no need to add other sweeteners, additives, or flavors to enhance the sweetness.

Mini BochaSweet Cinnamon Roll Cheesecakes

 

INGREDIENTS

Crust

  • 1/2 cup fine almond flour
  • 2 tbsp BochaSweet 
  • 1/2 tsp cinnamon
  • 2 tbsp melted butter

Cheesecake Filling

  • 6 ounces of cream cheese (softened)
  • 5 tbsp BochaSweet
  • 1/4 cup sour cream or cashew yogurt
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 2 tsp cinnamon

Frosting

  • 1 tbsp softened butter
  • 2 tbsp BochaSweet
  • 1/4 tsp vanilla extract
  • 2 tsp heavy cream

DIRECTIONS

       Crust:

  1. Preheat the oven to 325F and line a muffin pan with 6 cupcake liners.
  2. In a large bowl whisk together the almond flour, BochaSweet, and cinnamon. Then add in the melted butter and whisk until the mixture begins to clump together.
  3. Divide the dough among the muffin cups and make sure to press into the bottom forming a crust. Bake for 7 minutes, then remove and allow to cool while preparing the filling.

Cheesecake Filling:

  1. Reduce oven temperature to 300F. In a separate bowl beat the cream cheese and BochaSweet together until smooth. Then, beat in the vanilla extract, egg, and cinnamon until a creamy consistency appears.
  2. For sprinkling purposes, add a little BochaSweet and cinnamon together in a small bowl to make cinnamon “sweet”.
  3. Divide the filling and add over the crust until it fills the top. Add a little bit of the cinnamon “sweet” sprinkles if you prefer.
  4. Bake 15 to 17 minutes until mostly set but the center is still soft. Turn off the oven and allow to remain inside for an extra 5 minutes, then remove and let cool for 30 minutes. Refrigerate for a few hours until set.

Frosting:

  1. In a bowl beat butter with BochaSweet until well combined. Beat in vanilla extract and heavy cream.
  2. Transfer to a piping bag and drizzle over the cheesecakes. Add some extra cinnamon “sweet” to enhance this delicious experience.

 

 

Keto Almond Butter Fat Bombs
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These Keto Almond Butter Fat Bombs are a healthy alternative to chocolates made with high glycemic ingredients and artificial flavors. Truly a sweet sensation! Fat bombs are trending and our recipe is guilt-free with energy-sustaining ingredients.

Keto Almond Butter Fat Bombs

If you have been staying up to date with the recent health trends, you may have heard about “fat bombs” as a delicious way to help with the ketogenic diet. These are low carbohydrate recipes which incorporate a higher amount of healthy fats. Perfect for snacking anytime during the day whenever you crave something sweet. But, who said you have to give up that sweet taste you crave? With our BochaSweet you get the same melt-in-your-mouth sweetness as cane sugar, which makes eating desserts not only taste heavenly but also healthy for you. The simplicity of this recipe makes this one a quick recipe to pull off with a select amount of ingredients.

INGREDIENTS

  • 1/2 cup almond butter
  • 1/4 cup butter or ghee
  • 3 ounces cacao butter
  • 1/3 cup BochaSweet
  • 1/2 tsp vanilla extract
  • 1/2 cup sugar-free chocolate

DIRECTIONS

  1. Have 4 trays of bite-size chocolate “cups” silicone molds ready in advance.
  2. Melt the almond butter, butter or ghee, cacao butter together in a saucepan over low heat. Stir until a creamy consistency appears. Add in the BochaSweet and vanilla extract making sure to continue stirring. Make sure the sweetener is well mixed and melted into the batter and no lumps remain.
  3. Divide the mixture into the silicone molds, filling the molds about 1/4 -1/2. Refrigerate or freeze until firm for about an hour.
  4. Create a double boiler by placing a heatproof bowl over a pot of boiling water. Add in the sugar-free chocolate and stir until melted and smooth. Drizzle the melted chocolate over the almond butter cups until it fills the edges. Return to the refrigerator or freezer for another 15-20 minutes.
  5. Keep stored in the refrigerator to prevent melting. The expiration is about a week.
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

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

 

 

 

 

 

 

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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