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



  • 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


  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

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



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

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



  • 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)



  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

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



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


  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!


  • 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)


  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.


Makes 1, 9″ pie


  • 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


  • 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


  • 1 lime
  • 1 tbsp coconut shreds
  • 1/4 cup chopped pistachios


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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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


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


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.


  • 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


  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



  • 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


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.


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