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Give your CBO2 a refreshing sizzle by mixing it with natural sparkling water. Add ice and make it a thirst-destroying pick-me-up!



  • 1 cup all-purpose flour
  • 1/2 cup confectioners' sugar
  • 1/2 cup cornstarch
  • 2 servings CBO2
  • 1 cup butter
Preheat oven to 300 degrees F. Mix cream butter, confectioners' sugar cornstarch, and flour. Swirl in the CBO2 cherries and stir gently so that there are definite ribbons of color in the mix. . Drop teaspoonfuls of the dough onto a cookie sheet then press with tines of a floured fork. Bake at 300 degrees F until lightly golden, about 10 to 15 minutes. Allow to cool before eating!



  • 1/2 teaspoon cornstarch
  • 1 teaspoon water
  • 2 cups water
  • 2 servings CBO2
  • 1 teaspoon agar-agar powder
Dissolve the cornstarch in 1 teaspoon of water in a small bowl and set aside. In a saucepan, combine 2 cups of water and agar-agar powder. Let stand for 5 minutes to soften. Bring to a simmer and simmer for 1 minute. Remove from the heat and stir in the CBO2 powder along with the cornstarch mixture until no longer cloudy. Pour into small serving cups or into a flat-bottomed dish. Refrigerate for 4 hours. Cut into small 1" cubes before serving.



  • 2 servings CBO2
  • 1/2 cup ice
  • 1 cup unsweetened almond milk or coconut milk
  • 2 tablespoons raw cacao powder
  • 1 small medjool date (pitted and chopped)
  • 1 scoop protein powder (plain or vanilla)
  • optional toppings: granola, cacao nibs, hemp hearts
In blender, add ingredients and blend until smooth, adding a little extra milk as needed. Serve with optional toppings and enjoy with a spoon or sip with a straw. Makes 1 generous, or 2 small, servings!



  • 1/3 cup heavy whipping cream
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • 4 ounces semisweet chocolate, chopped
  • 1 jar (8 ounces) maraschino cherries with stems, well drained
  • 2 servings CBO2
  • Coating
  • 6 ounces semisweet chocolate, chopped
  • 2 tablespoons Butter
  • 2 CBO2 Shooters
1. In a small double boiler, slowly bring the cream, butter and sugar to a gentle boil, stirring constantly. Remove from the heat; stir in chocolate until melted. As it cools, add and stir in the CBO2 powder. Cover and refrigerate for at least 4 hours or until easy to handle.

2. Pat cherries with paper towels until very dry. Shape a teaspoonful of chocolate mixture around each cherry, forming a ball. Cover and refrigerate for 2-3 hours or until firm.

3. In a double boiler, melt the chocolate and butter; stir until smooth. Then add the CBO2 powder and gently stir. Dip cherries until coated; allow excess to drip off. Place on waxed paper to set.