Rich Chocolate Truffle Pudding

Thanks to a generous helping of brain-boosting antioxidants and healthy fats, you can whip up this chocolate pudding for dessert, a quick afternoon pick-me-up…

… or even a filling on-the-go meal. (Think, the best chocolate mousse you’ve ever had – without the performance-robbing sugar crash)… Best part? The ‘work’ part is over in minutes. Then your refrigerator does the rest.

First, the ingredients:

Start with raw, low-toxin Chocolate Powder for an instant energy surge. Then add XCT Oil, coconut milk, grass-fed butter and vanilla for a brain-jumpstarting cocktail of healthy fats and antioxidants:

• ¾ Cup Chocolate Powder

• 4 Cups Full-Fat Coconut Milk, BPA-Free, Divided

• Up to 4 Tablespoons Hardwood Xylitol Or Stevia (To Taste)

• 1 Tablespoon Grass-Fed Gelatin

• 2 Tablespoons Bulletproof Vanillamax

• 4 Tablespoons Grass-Fed Unsalted Butter

• 1 Tablespoon XCT Oil

• (Optional) ¼ Cup Macademia Nuts

Now, the fun part: Heat 1 cup of the coconut milk, xylitol/stevia and gelatin in a saucepan over medium heat until dissolved. Then blend the other 3 cups of coconut milk, chocolate powder, vanilla, oil and optional nuts. Add the dissolved coconut milk and gelatin mix, and pulse again until mixed.

And you’re done: Just pour the mix out of your blender into muffin tins or ramekins and refrigerate for an hour to cool and set.

Then raid the fridge anytime you feel like a guilt-free treat!