Sweet Superfood Red Smoothie
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This smoothie is loaded with antioxidants from some seriously nutritious superfoods which are beneficial for 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 safe 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.

 

 

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

 

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.

 

Chocolate-Blueberry Pie
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Do you miss being able to eat that delicious, sensational pie that you once enjoyed before encountering diabetes? Only to be told you’re forbidden to eat this dessert and many others due to high A1c levels.

BochaSweet has a solution for you. Our all-natural sugar replacement enables you to enjoy a sweet tasting pie without any of the guilt! In this recipe, we will be using healthier alternatives that taste just as good as the real thing—if not better.

Chocolate-Blueberry Pie

 

INGREDIENTS

Crust Ingredients

  • 1 cup tigernut flour
  • 1 cup sprouted almonds
  • 1 scoop collagen protein
  • 3/4 cup unsweetened coconut flakes
  • 2-3 tbsp water (to help dough form together)
  • 1.5 tsp melted coconut oil
  • 1 tbsp cacao nibs
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt

Filling Ingredients

  • 1 /2 container of cashew yogurt
  • 1/2 cup lemon juice
  • 7 tbsp BochaSweet
  • 1/4 cup melted coconut oil
  • 1/4 cup coconut flour (to thicken if needed)
  • 1/2 cup wild blueberries
  • 2 tsp acai powder
  • 3 tsp vanilla extract
  • 1/8 tsp sea salt

Chocolate Ganache Ingredients

  • 1/2 cup cacao powder
  • 7 tbsp BochaSweet
  • 1/2 cup melted cacao butter
  • 1 tsp acai powder
  • 1 tsp vanilla extract
  • 3/4 tsp cinnamon
  • pinch of sea salt

DIRECTIONS

For Crust:

In a food processor, pulse tigernut flour, almonds, coconut flakes, and remaining ingredients until a dough is formed and sticks together. Line a standard size pie pan with parchment paper and firmly press dough in to form a crust. Chill in freezer while you prepare the filling.

For Filling:

Blend cashew yogurt, lemon juice, BochaSweet, vanilla, coconut flour, coconut oil, and sea salt in a blender or food processor until smooth and creamy. Next, divide the batter in half and pour into a separate bowl. In the half still in the blender, add the acai powder and blueberries. Blend until everything is well mixed together.

Pour the batter from the separate bowl onto the chilled crust and smooth out with a spatula. Allow to chill for 1-3 hours.

Once firm, add the blueberry layer and allow to harden for another 1-3 hours.

For Chocolate Ganache:

Melt down 1/2 cup of cacao butter using a double boiler along with the BochaSweet, stirring often until the sugar crystals dissolves into the cacao butter. Add in the cinnamon, vanilla extract, and acai powder. Using a mesh strainer add in 1/2 cup of cacao powder. Whisk until all ingredients are smooth. Pour on top of the pie and let harden for 1-3 hours.

 

 

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 safe 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.

 

BochaSweet Sugar Cookies
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Here is the perfect cookie recipe to make for a special someone this Valentine’s Day. In this recipe, you will be swapping out the high-glycemic flours in favor of tiger nut flour, a pre-biotic, which is beneficial for gut health and is known as a resistant starch. With the addition of BochaSweet, you can savor the sweetness one bite at a time without worrying about the weight gain or blood sugar spikes.

Valentine's Sugar Cookies

INGREDIENTS

Makes 20 cookies

  • 2 cup tigernut flour
  • 1 cup BochaSweet
  • 1/4 tsp baking soda
  • 1/2 tsp sea salt
  • 1/4 tsp vanilla extract
  • 1/2 tbsp ghee
  • 1/2 tbsp melted cacao butter
  • 1 egg
  • Optional: 1 tbsp collagen protein
  • several strawberries diced

 

DIRECTIONS

Preheat the oven to 350°F while you line a baking sheet with parchment paper. Start by mixing the ghee, melted cacao butter, vanilla extract, egg and BochaSweet in a food processor until creamy consistency forms. Add in the flour, baking soda, collagen protein, and salt. Process until a dough forms. Gently fold in the diced strawberries into the dough. Scoop a tablespoon amount of dough and place onto parchment line baking sheet creating a round cookie shape. Bake in oven for 15 minutes or until golden brown. Sprinkle extra BochaSweet for “sugar” cookies.

Matcha Tea Cappuchino
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Can’t decide whether to jump start your day with a cappuccino or some matcha green tea? Why not just combine them both and make your mornings that more energizing. This cappuccino by @jinglifestyleblog will provide you a boost in high quality protein along with some healthy fats to get your body primed for some serious “fat burning”.

 

Matcha "BochaSweet" Cappuccino

 

INGREDIENTS

  • 1 cup of organic coffee
  • 1/2 tsp ground matcha tea powder
  • 2 tsp MCT or coconut oil
  • 2 tsp BochaSweet
  • 1/4 tsp vanilla extract
  • 2 tbsp collagen protein
  • 2 tsp ghee
  • Optional: chocolate powder and/or ceylon cinnamon to taste

 

DIRECTIONS

Add 1 cup of brewed coffee with all ingredients into a blender. Blend on high speed for 30 seconds or until frothy.

 

CocoaNut Almond Cookie Dough Protein Bar
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Here is your on-the-go protein bar without any of the junk! It is loaded with superfood ingredients like BochaSweet, collagen protein, and tigernut flour. These protein bars taste just like candy and you would never guess it’s actually seriously healthy for you. This is also a diabetic-friendly, low carb, and paleo approved recipe.

Protein Bars

 

INGREDIENTS

Protein Bars

  • 1 cup tigernut flour
  • 1 cup almond meal
  • 4 scoops collagen protein
  • 4 tbsp BochaSweet
  • 1/4 tsp vanilla extract
  • 1/4 tsp sea salt
  • 3 tbsp cocoa nibs
  • 6 tbsp coconut shreds

Chocolate Layer

  • 3 tbsp cocoa butter
  • 1 tbsp coconut oil
  • 1.5 tbsp chocolate powder
  • 2 tbsp BochaSweet
  • Chopped sprouted almonds and shredded coconut sprinkled

DIRECTIONS

For Protein Bars

Begin by adding all ingredients for protein bars into a food processor. Blend on high speed for 30-60 seconds until dough forms together. Form the bars on a non-stick surface, either using silicone molds or by hand. Chop the almonds and press into the top surface of the bars.

For Chocolate Layer

Using a double boiler melt down the cocoa butter and coconut oil. Add in the BochaSweet at the same time. Add in the chocolate powder and whisk until smooth consistency. Drizzle the chocolate over the bars and sprinkle with shredded coconut.

 

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