Raspberry Chocolate Pudding

10 8 401
Ingredients Minutes Calories
Prep Cook Servings
5 min 3 min 4
Raspberry Chocolate Pudding
Health Highlights


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)
1/2 cup Raspberries
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. 


Nutrition Facts

Per Portion

Calories 401
Calories from fat 255
Calories from saturated fat 141
Total Fat 28.3 g
Saturated Fat 15.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 3.5 g
Cholesterol 31 mg
Sodium 56 mg
Potassium 483 mg
Total Carbohydrate 30 g
Dietary Fiber 8.9 g
Sugars 9.2 g
Protein 9.7 g

Dietary servings

Per Portion

Fruit 0.2
Meat Alternative 0.3

Energy sources


Meal Type(s)