KetoDose - The Vegan Low Carb Snack with Sugar-Free Amazonian Chocolate
Created by Danny of Tilin Tilin Chocolate
Welcome to the headquarters of KetoDose. Learn about our mission, our keto nut bars covered in dark chocolate, and our super highly limited edition products we craft by hand in Colombia. Please note, we add a small, shipping per-order fee to cover shipping from South America. All orders above $32 (the minimum Kickstarter pledge) will ship guaranteed before December 15, 2019. Orders below that may ship later as we will break those up rather than fulfilling direct from Colombia.
Latest Updates from Our Project:
Small error, but some dessert might remedy it!
over 4 years ago
– Sun, Aug 11, 2019 at 12:03:27 AM
Hi Kickstarter Family!
So, I had to take a bit of Kickstarter "medicine" today....so we decided to be able to manage all rewards through backerkit, which is definitely the right move! And just reading the fine print, they advise to send out surveys 14 days after the Kickstarter closes. So, that will put us at Monday, so our surveys will go out Monday! I said they would go out yesterday and apologize to have mismanaged your expectations. This has been a learning process. Do expect them then.
On the bright side, I'm finalizing a new recipe for you all, with the key theme - keeping it chocolate and keeping it avocado. This one is a bake recipe. Debuting it tonight!
Warmly,
Danny
The good thing is that I had a real amazing time trying out a new dessert for you guys....it had avocado and chocolate in common, surprise surprise.
this dessert recipe will come super soon, just four ingredients, keeping it simple. chocolate, avocado, and two others. can you guess what that ingredient i just poured in is?
time to bake! so easy and so fun
Surveys coming, with a glass of Rum on the side
over 4 years ago
– Thu, Aug 08, 2019 at 06:06:13 PM
Hi Kickstarter family!!
Happy Thursday.
Lots of really exciting updates from our end to share with you all. Some beautiful pics too, if you want to just skim. Importantly:
Backer surveys are coming in the next 24 hours, which is incredibly exciting.
We will be shipping out keto cacao nibs in the first few days of next week to select backers.
But, first, let me paint you a picture. We were re-arranging our storage flow in our factory bout 3 weeks and Nick, our amazing photographer took a col picture. I thought we'd never use it, but want to point out two things. First, in the lower right edge of this photo is our artisanal cacao butter that is made from our own cacao. Cacao butter is usually deodorized and can have off smells, and so we felt compelled to use our own from the origin of cacao we source in the Darien Gap. You can see bright yellow and slightly orange hues - the orange-brown hues are the slight cocoa left over in the press process that reflects the artisanal nature of the production. To the right and behind the cocoa butter are rows of stacked slabs of chocolate that complies with the micron size and flavor we are looking for various products that we make. These will be converted to finished chocolate products.
A shot showing some of our ingredients and our products
I was talking to Yenifer, our food engineer, about how much everyone who pledged our Kickstarter loves chocolate. She was PSYCHED to hear that, like super psyched and she wanted to do something special. See, we offered chocolate from the start of the Kickstarter but wanted to make sure to focus on our keto bars and keto bars covered in matcha and dark chocolate...and so only later the kickstarter as we started to get some really good feedback from different influencers and chocolate enthusiasts that liked our keto chocolate a lot that we started to talk a bit more freely about the keto chocolate we make with allulose.
Yen - food engineer in charge of research and development
And, turns out that we have been aging some lots of chocolate for a very long time now (some of those slabs in the photos above!), to understand how they mature (chocolate changes flavor considerably over time as acid, bitterness, and roasted flavors and aromas change over time) and wanted to share them with you as an option for backers to upgrade! We will be offering them in the backer surveys going out. Some of these chocolates will be paleo (they are sweetened with panela, nothing artificial but not KETO, we will make that clear on each bar we discuss).
First of all, living in Latin America, we also discovered a passion for pairing rum and chocolate. Behind rum and tea, this is my favorite chocolate pairing. So, first, our exquisite Aged rum experiments.
Paleo Aged Rum - There are three bars we have made that are made with a combination of 1-cacao, 2-panela (unrefined cane sugar, lower glycemic index than normal cane sugar, high in trace-minerals and antioxidants) and 3 different aged Colombian rums. To our knowledge, no other company in the world has tried to unite panela with rum. Colombia, due to its diverse mountain ranges, grows incredible sugar cane, and makes some of the best rum in the world. First, we have friends that are owners of a rum company called Ron Parce, which in New York last year won two double-gold awards. We have been aging two of their rums - the Parce 8 year rum with beautiful notes of lime and the Parce 12 year rum with notes of "crème brûlée, toffee, dried fruits, and pipe tobacco." They are quite different in expression. We also selected an aged rum (a blend of 12-21 year aged rums) by a company called Hechicera from Colombia's coast, likewise acclaimed for its depth of flavor and best aged rum in the world in 2013. We have been aging these small lots for about 6 months.
Second, these bars are also very special. When I say one of a kind, I mean that nobody else makes bars quite like this. One of our friends on instagram @sandyeatsblog who we love received some of our yacon chocolate and refused to make truffles out of them, because truffles were "unworthy" of the chocolate.
Keto Cachaca - Cachaca is Brasil's national licor, likewise distilled from fresh-pressed sugar cane juice. We took an Amburana Cachaca made from Avua Cachaca, a Cachaca that is aged in barrels of a Brasilian hardwood called Amburana. I'll give you guys a deep dive into this, and some tasting notes tomorrow and Saturday as we come out with the backer surveys
Keto Super Dark 85% Chocolate with Yacon - Yacon is a miracle sweetener for us, because of how natural it is. Its like a sweet potato with a glycemic index of 1. It has fructose, so we use it sparingly to keep it keto. At 85% this is wonderful for folks accustomed to extra dark chocolate.
We are working with a small 2.00 KG lot of Copoazu, and have made some trials this week at 85%. We will be lowering this to 75% allulose to be able to make it slightly more balanced not so much for the bitterness but the astringency inherent to this copoazu.
The chocolate selection keeps growing as you keep asking...
All of these bars are very much a reflection of us as creators, experimenters, that push the limits. We believe these are the only bars of these kind in the world (aged with licor, and then aged with panela or without any additional ingredients), and there are about 50 bars ever made from each lot of rum, 20 of the Cachaca, and 100 of the 35 of the Yacon. The line of keto bars we shared in the Kickstarter are a bit familiar to you all in terms of ingredients and they will remain at the heavily discounted price from Kickstarter. These other bars are quite rare, and are quite expensive (The bars with alcohol in particular because well..when you use the best rum in the world you get what you pay for). We
We really love making these small batch bars, and hope you enjoy them as much as we do. Between today and tomorrow, we will take final stock of inventories and what we can offer up, look through responses from you all, and we might even offer our artisanal cocoa butter as we finalize the backer surveys tomorrow and get going! Drop us a line with any feedback you have.
And, thanks for your patience in the last week. Organizing everything has been a lot of work and we want to bring surveys to you that are coherent and also up to date.
Warmly, with some Parce in my glass,
Danny
Parce Rum with Panela, Sea Salt from Cyprus, and Roasted Nibs
The path to the keto kingdom!
over 4 years ago
– Thu, Aug 01, 2019 at 06:46:40 PM
Hi Kickstarter family!
On Tuesday, 48 hours ago, we officially got funded by Kickstarter for our goal and mission of making nutritious, clean tasting keto bars, with an emphasis on Amazonian ingredients. Because of you. Our backers.
It feels really good to say that. To be able to collaborate with you all. We've gotten amazing messages of congratulations, and valuable advice on what to do next. Thank you. In many ways YOU guys get to create the project (and the product pipeline on new keto products), guiding us through the woods towards our keto kingdom.
By the end of this week we should have a really good idea on:
the surveys that we will want to send out, and any additional products to offer (keep reading to help us there).
We are still approaching final formulation of the Chocolate Kingdom bar (+/- 5 more days), as we wait for certain ingredients to arrive (have more macadamia arriving tomorrow). We will also continue to play with ingredients like copoazu, which is a project that we have started to look at in the Amazon. Copoazu is a high fat cousin of cacao, that has nots of strawberry, rose, and one of our coffee taster friends said "blueberry bubblegum." We can make this with minimal sweetener because of its low bitterness.
The question for you guys: In the next four weeks would you like to hear more:
Vegan keto recipes with macros to learn about more keto desserts to make easily, ideally with minimal high temperatures?
Developments in keto chocolate products specifically the keto chocolate bars, and a product we have not introduced until now that is a Chocolate MCT "Fat Bomb Butter" - a Nutella that can be eaten as fudge, used in hot chocolate, or combined with other ingredients (our mousse recipe utilizes it), that contains just a few ingredients (cacao, mct, yacon, monk). Photo below.
Tell us, we can focus on one or the other. The Chocolate MCT "Fat Bomb Butter" is something we did not plan on launching til much later because its somewhat of a new innovative product that requires a lot of education. Hot chocolate is normally consumed as hot chocolate in powder form with MCT (also in powder form), and the "fat bombs" usually take on a different presentation than a jar (I will attach a photo). Its also happens to be the product I rely on the most to get into ketosis, and get "in the zone" when I start the week.
In the meantime, what else would you be doing if you were in our shoes RIGHT NOW? We are definitely not marketing experts (the first time I sent out a Mailchimp email was about two weeks ago, and while thats starting to change). We want to continue to GET feedback, improve improve improve and make a product that isnt for everyone, but resonates with a community that is into clean ingredients, controlling sugars, utilizing ketosis to better their lives. your advice means a lot.
Let us know.
Warmly,
Danny
Brainstorming! What should we share next?
Brazil nut kingdom bar. We have been playing around with some very simple recipes for keto cookies as well - only four ingredients here!
Fat bomb butter pictured on the right!
200 Backers and Beyond!
over 4 years ago
– Tue, Jul 30, 2019 at 03:14:57 PM
Hi Kickstarter family,
We have one day to go. About 26 hours!!!
We are pushing pushing pushing to spread the word more, Kickstarter is such an incredible platform, and to be able to share what we do, and learn from you all is so important. The connection with you backers has been special, critical, and so cool. and its just beginning...
We reached an incredible milestone today - 200 backers. 200 fans that support us, are passionate about our passion. Thrilled. if you think this product would serve a friend, relative, a person you know thats into health, share it with them - http://veggie.fnd.to/ketodose
On a more sober note, but a SUPER MOTIVATING ONE. Colombia's Amazon, and Brazil's need to be protected. One guy that has been inspiring to me is Patagonia's Yvon Chouinard who believes deeply in sustainability, and not making "extra stuff" but also believes that we have a responsibility to change what we dont agree with in the world. It has been sobering to see news of destruction of the Amazon in Brazil because of cattle-farming that Brazil's president has turned a blind eye to. We see this in Colombia, and its powerful to really want to change it, to know that our future depends on it, and depends on our attitude that these things matter, they can't be ignored. Our interests in copoazu and cacao, as agroforestry systems that are sustainable, directly relate to sustainability. Cacao grows amidst forests, and although I am not always vegan by any means (incredibly hard to do on keto), cow's do not grow amidst forests, they are very much "monocrops" that erode habitat. I see a few other friends that are devoted to Amazon sustainability and its inspiring.
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Our Ode to the Avocado
over 4 years ago
– Fri, Jul 26, 2019 at 03:38:02 PM
Hi kickstarter fam,
Greetings from Minneapolis. I'll be up here for a dear college friends wedding. And, it feels very refreshing. Its nice to go to small cities when you need a little peace, and this city, staring out over it from a WeWork, extends into an infinity of green shrubs an lakes. People are also super friendly and unassuming here. Always loved my friends from this part of the country. Insanely, the hotel where the wedding party is staying has a huge indoor basketball court, with a full length mirror running alongside one of its parallels.
We have just a few days to go on the Kickstarter, and I'm super excited. There are so many thanks to give to people, and so much more spreading of the word to do - the more I learn, the more I want to share. So, today, we'll keep it pretty simple, a recipe, and than another few cool projects we've been teaming up with to show audiences the other sustainable projects on Kickstarter.
We call this recipe the Ode to the Avocado. It's also super simple, just 4 ingredients, 20 minutes of prep. It highlights the sweeter recipes you can create with avocados. No cooking involved. You'll need a mold.
Ingredients:
Brasil Nuts (blended) - (12 grams brasil nut butter per serving)
Cacao Butter (3 grams per serving)
Avocados (1/2 avocado per serving)
Olive Oil (4 grams per serving)
Cacao Nibs (15 grams per serving)
Recipe for Brasil Nut Butter bombs
Blend brazil nut butter and cacao butter to mold into those "fat bombs"
:
200 grams of Brazil Nuts, grind in a Ninja or your favorite blended for approximately10 minutes.
60 grams of Cacao Butter (you can adjust depending on ambient temperature here as the brazil nut butter will start to melt relatively quickly after exiting the fridge/freezer)
Can add 6 grams of lemon juice as well for tartness
Put in the freezer for 20 minutes and in the meanwhile get some nice avocados. You will use only 1 of each molded brazil nut bombs for each half avocado.
Split avocados in half and scoop out. And take out the brasil nut butter bombs from the freezer after freezing for 20 minutes. Put them in the cored avocado where the seed formerly was and lay flat on platebrush extra virgin olive on the avocado oil.
sprinkle sprinkle litte star...
The Ode to the Avocado
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