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

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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Enjoy a Cacao Power Ball

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.

 

 

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.

 

BochaSweet Chocolates
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Simply Decadent Chocolate

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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