Sweetness, Served Differently.

Brew the coffee. Prepare 8-12 ounces of your favorite cofee and pour it into a high-speed blender.

Add the ingredients. Add the butter, Keto Brainz Nootropic Creamer, Dulsa, and any optional add-ins.

1. Blend until frothy. Blend for 10-15 seconds, or until the coffee is creamy, smooth, and beautifully foamed.
2. Pour + enjoy. Pour into your favorite mug and enjoy while warm and frothy.

• Melt the chocolate. Place chocolate in a heat-safe bowl over simmering water.Stir until smooth and glossy. Let cool to lukewarm.
• Whip the cream. In a large bowl whip the cold cream until soft peaks form. Add Dulsa and mix until fully incorporated.
• Make the chocolate base. Stir the room tempature mascarpone into the cooled chocolate until smooth and uniform.
• Combine. Gently fold the whipped cream into the chocolate mixture in stages. Use broad, gentle strokes to keep the mousse light and airy.
• Spoon, chill, enjoy. Divide into serving glasses. Chill for 30-60 minutes. Optional . Top with whipped cream chocolate shavings, or fresh berries.

1. Add hemp hearts, flaxseed meal, chia seeds, Dulsa, and sea salt to a jar or bowl.
2. Stir until the dry ingredients are evenly combined.
3. Pour in the heavy cream and unsweetened almond milk.
4. Stir thoroughly, making sure there are no pockets of dry ingredients.
5. Cover and refrigerate for at least four hours or overnight.
6. Stir again before servng. Divide into two servings. Enjoy cold, or warm gently if prefered.