| 10 | 8 | 401 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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) |
| 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.
| Fruit | 0.2 |
| Meat Alternative | 0.3 |
