|5 min||3 min||4|
|4 cup||Coconut milk, sweetened (guar gum free)|
|2 tbsp||Xylitol (up to 4 tbsp. - can use stevia instead)|
|1 tbsp||Gelatin dry powder, unsweetened (can use 2 tbsp. Bulletproof CollaGelatin)|
|2 tsp||Vanilla extract, pure|
|3/4 cup||Cacao powder, raw (Bulletproof Chocolate Powder)|
|4 tbsp||Butter, grass fed, unsalted|
|1 tbsp||Bulletproof Brain Octane Oil|
|1/4 cup||Pistachio nuts (optional)|
|2 tbsp||Dark chocolate (85% organic dark chocolate, shaved)|
In a small saucepan over medium heat, heat 1 cup of the coconut milk, the xylitol, and the gelatin until the gelatin is dissolved. Place the remaining 3 cups of coconut milk in a blender with the vanilla, chocolate powder, butter and oil. Blend thoroughly. Add the hot coconut milk/gelatin mixture to the blender and pulse until mixed, with or without the pistachio nuts. Pour out the mixture into a large bowl and let it set for 1 hour.
Serve the pudding in small coffee cups, covering the top of each dessert with a halo of raspberries. Use a carrot peeler to shave the dark chocolate in generous curls over the raspberries before serving.