Keto Beet Chocolate Truffles
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There’s a new holiday that’s coming up and its filled with lots of LOVE. Valentine’s Day.

Let’s get our creative juices flowing in the kitchen by bringing to you this mouth watering Keto Beet Chocolate Truffles as the perfect candy to surprise the love of your life. So, what makes this treat so special?

Lots of chocolate and of course BochaSweet with a hint of beets from our BOCHA-BEETS for a vibrant reddish-purple look. Who knew something so sweet can also be quite energizing!

Keto Beet Chocolate Truffles

 

Keto Beet Chocolate Truffles

Makes 36 truffles

Ingredients:

  • 10 ounces dark chocolate (cacao that is unsweetened)
  • 3 tablespoons coconut oil
  • 1 cup full fat coconut milk
  • 2-4 scoops BOCHA-BEETS
  • 1 teaspoon vanilla extract
  • 1 cup BochaSweet
  • 1/2 cup shredded coconut
  • 1/2 cup unsweetened cocoa

 

Directions:

  1. Begin by cutting the dark chocolate into small shards on a diagonal. Add the coconut oil with the chocolate shards into a bowl and set aside.
  2. Heat the coconut milk in a saucepan until it boils then allow to simmer. Pour over the chocolate and coconut oil.
  3. Add the BochaSweet and BOCHA-BEETS to the chocolate mixture and stir in with a spatula until smooth. Add in the vanilla extract and gently stir. Transfer the chocolate mixture to the refrigerator to firm up for at least 4 hours (or freeze for a quicker process).
  4. Preheat the oven to 300F and line a baking sheet with parchment paper. Add the shredded coconut to the parchment paper lined baking tray and toast for 3-5 minutes until it starts to get slightly golden brown. Transfer to a small bowl and allow to cool.
  5. When the chocolate mixture is ready remove from the fridge and scoop out the truffles. Form into small balls by rolling between your palms. With a side dish filled with the unsweetened cocoa (and a couple extra scoops of BOCHA-BEETS), roll the balls until well coated and then transfer to the coconut and do the same. Repeat this process for the entire batch.
  6. Enjoy immediately or if you prefer allow to freeze further to your personal preference!

 

Keto Beet Chocolate Truffles

 

 

 

 

Beet Chocolate Chip Cookies
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Starting off the New Year right with a delicious batch of Red Velvet Beet Chocolate Chip Cookies. The same great old fashioned taste just like grandma used too make but now recreated with a healthy twist!

So, what is going on with this healthy twist you ask? Keto. Low carb. Grain free.

This recipe will be featuring two of our incredible products. For that pre-workout boost we decided to add our newest product BOCHA-BEETS for a healthy dose of nitric oxide to help enhance blood flow and increase levels of endurance during exercise. Beets are a powerful superfood and we source from organic, NON GMO beets at a 50:1 extract to deliver 5x the amount of nitrates as leading brands. Combine it with our Supreme Sugar Replacement BochaSweet and you have a great tasting “keto approved” cookie. With absolutely no grains used in this recipe, the taste is similar to an oatmeal chocolate chip cookie from the chewy texture.

The great thing about the BochaSweet lifestyle is the freedom to recreate all your favorite childhood treats from the comfort of your home knowing that you are on path to achieving all your health and fitness goals. Let’s, together,  make 2018 the most BOCHASWEET year yet!

Beet Chocolate Chip Cookies

Red Velvet Beet Chocolate Chip Cookies

Makes 15-20 cookies

Ingredients:

  • 1 cup almond flour
  • 1 cup coconut flakes
  • 3/4 cup BochaSweet
  • 1 tbsp coconut flour
  • 3/4 cup sliced almonds
  • 4 scoops BOCHA-BEETS
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup softened butter
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/2 cup sugar-free chocolate chips

Directions:

  1. Preheat oven to 325F and prepare a large baking sheet greased with coconut oil or butter.
  2. In the food processor, add in the coconut flakes and sliced almonds. Process until mixture resembles an “oatmeal-like” consistency. Continue to add in the almond flour, coconut flour, baking powder, cinnamon, beet powder and salt. Pulse a few times until well mixed.
  3. In a large bowl beat together the softened butter with the sweetener. Beat in the egg and vanilla extract then add to the food processor with the flour mixture and blend until a dough consistency forms. Add in chocolate chips and stir gently by hand.
  4. Form into balls and place two inches apart on baking sheet. Then with the palm of your hand gently press down cookie to 1/2 inch thickness.
  5. Bake for 18 minutes until golden brown. Remove and allow to cool until cookies are firm to touch.

Beet Chocolate Chip Cookies

 

Bocha-Beets pancakes
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With a beet root supplement joining the BochaSweet product line, we are excited to introduce a delicious recipe that features our nitric oxide pre-workout BOCHA-BEETS. In this recipe, you will be adding in a couple scoops of our great tasting beet root supplement for a delicious nitric oxide boosting pancake stack. To make things even more exciting, a delicious drizzle of melted BochaSweet syrup will make these pancakes super yummy. So, go ahead and enjoy these healthy guilt-free and keto-friendly pancakes.

Bocha-Beets Pancake Stack

INGREDIENTS

8-10 servings

  • 1 cup almond or tigernut flour
  • 1/4 cup coconut flour
  • 2 tbsp BochaSweet
  • 2 scoops BOCHA-BEETS
  • 6 large eggs
  • 6 tbsp unsweetened almond or coconut milk
  • 1 tsp vanilla extract
  • 1 pinch sea salt
  • 2-3 tbsp coconut oil (for cooking)
  • 1/4 cup extra BochaSweet (for the syrup)

DIRECTIONS

  1. Whisk together all ingredients in a bowl until smooth. Batter will be somewhat thick, if you prefer thinner pancake add a little extra milk.
  2. Preheat a skillet greased with coconut oil on medium-low to medium heat. Using a 1/4 cup measuring spoon drop batter onto pan and form into circles. Cover and cook for a couple minutes until bubbles start to form, then flip and repeat on the other side until browned. Repeat with the remaining batter.
  3. Pour 1/4 cup of BochaSweet into a sauce pan on medium-low and allow to melt into a syrup consistency. Drizzle over pancake stack!Bocha-Beets pancakes
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.

 

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.

 

 

Low Carb Keto BochaQuake Cake
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We have been hearing quite a bit about Earthquake Cakes lately. There are posts all over the internet teaching recipes for this tasty treat.  This BochaSweet-eened Keto BochaQuake Cake takes it one step further with a low-carb, guilt-free version that fixes your sweet tooth.

Keto BochaQuake Cake

This was a surprisingly easy recipe for us to whip up in our kitchen. The sweet and creamy texture of this cake is similar to a brownie meets cream cheese cake. As a keto-friendly recipe, you will be substituting typical high glycemic flours for low-carb fine almond flour which has a similar texture to yellow cake batter. Plus, good healthy fats from butter, eggs, cream cheese, pecans, shredded coconut, and cocoa. There is no sugar added in this recipe. The preferable sugar replacement of choice is BochaSweet which has no bitter aftertaste and is diabetic-friendly. Who said you can’t have your cake and eat it too? Well, now you can have much more than that with this Low Carb Keto BochaQuake Cake.

Low Carb Keto BochaQuake Cake

This sweet indulgence can be enjoyed at any meal or time of day. When desserts are upgraded using BochaSweet, a zero glycemic, zero calorie kabocha extract that bakes, cooks, and tastes just like sugar, the calories are greatly reduced without giving up the taste. Go ahead savor the moment with this mouth-watering cake.

INGREDIENTS

  • 1 cup shredded coconut
  • 1/2 cup chopped pecans
  • 2 cups fine almond flour
  • 1/2 cup BochaSweet
  • 6 tbsp cocoa powder
  • 1/4 cup plain whey protein powder
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 large eggs
  • 14 tbsp melted butter (divided)
  • 1/2 cup coffee (freshly brewed)
  • 1/2 tsp vanilla extract
  • 8 ounces cream cheese (softened)
  • 1/2 cup extra BochaSweet 
  • 1/2 cup sugar free dark chocolate chips

DIRECTIONS

  1. Preheat oven to 325F and grease a 9×13 baking pan. Sprinkle the bottom with the shredded coconut and the pecans.
  2. In a large bowl whisk together the almond flour, BochaSweet, cocoa powder, protein powder, baking powder, and salt. Stir in the eggs, 6 tbsp of the divided butter, freshly brewed coffee, and vanilla extract until well combined. Spread over the coconut and pecans.
  3. In a separate bowl beat the cream cheese with 8 tbsp melted butter until smooth. Beat in the extra BochaSweet. Combine into the cake mixture using a swirling motion.
  4. Sprinkle with the chocolate chips. Bake for about 45 minutes until cake is cooked through. Remove and let cool for 20 minutes. Sprinkle some BochaSweet and enjoy!

Keto BochaQake Cake

Sugar Free Lemonade
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BochaSweet Lemonade

Fresh squeezed BochaSweet Lemonade is a delightful, refreshing beverage to be enjoyed on hot summer days. This sugar-free beverage has that same old fashioned sweet lemon taste you’ve always loved. Get hydrated with this tasty beverage that contains electrolyte enhancing minerals from fresh lemons. So when life hands you lemons, make lemonade sweetened with BochaSweet!

Sugar Free Lemonade

The no bitter sweetness of BochaSweet mixed with a burst of fresh mint is a tasty combination in this low calorie lemonade. This fusion has the perfect combination of sweet and sour. Mint leaves are soothing for digestion, helps aid in weight loss, and is popular in detox.

  • 6 lemons (juiced)
  • 1 cup of water (for syrup)
  • 3/4 cup of BochaSweet
  • handful of mint leaves
  • cup of ice

In a sauce pan mix together 1 cup of water and 3/4 cup of BochaSweet, bring to a boil and allow to simmer. Whisk together until the sweetener is dissolved fully into the water to make BochaSweet syrup. Roll, juice and strain 6 lemons into a pitcher. Add the syrup mixture into the lemon juice and fill the pitcher up with extra water. Add ice cubes. Finish with a garnish of mint leaves for a refreshing beverage.

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.

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