Bulletproof Homemade Marshmallows

Ingredients

• 4 Tablespoons Bulletproof Collagelatin
• 1 cup water
• 1 cup raw honey
• 1 teaspoon of vanilla (you can use other flavors such as peppermint extract, lemon extract, almond extract)  

Directions 

1. Pour ½ cup of water into a metal bowl or mixer bowl and add Bulletproof Collagelatin.  Whisk slightly to incorporate and let sit.
2. Pour the other ½ cup of water and 1 cup of honey into the small saucepan.
3. Slowly bring the water and honey mixture to a boil. If you have a kitchen thermometer, you want it to reach at least 240 degrees. If not, just keep boiling, stirring constantly for 8 minutes.
4. Slowly start pouring the honey/water mixture into the bowl with the gelatin mix (which will be hardened by now).
5. Turn on the mixer or hand mixer and keep on medium as the honey mixture is added.
6. When add honey mix is added, turn the mixer to high and blend with the mixer for another 10-15 minutes or until it forms a stiff cream the consistency of marshmallow cream (it should form gentle peaks).
7. Add any flavor ingredients for the last 2 minutes of mixing (except cocoa powder which can be added to the honey mix in the saucepan).
8. Grease a 9x13 inch baking dish with coconut oil, or line with parchment paper, leaving some on the sides to be able to pull up.
9. When marshmallows are whipped, pour into the lined/greased dish and smooth evenly.
10. Let sit at least 4 hours (overnight is better).
11. Flip on to a cutting board and cut with a well oiled pizza cutter or knife.
12. Store in an airtight container.

Notes 
Do NOT store in the fridge as they will melt. Store in an airtight container at room temperature. 
*Recipe Adapted from Wellness Mama Website. 

Bulletproof Jello Bites

 
Ingredients

• 3 Cups Brewed of a blended tea of dandelion root, nettle leaf, ginger root, cinnamon bark, orange peel and fennel seeds.
• ¼ cup fresh squeezed lemon juice
• ¼ cup raw honey
• 3 Tablespoons Bulletproof Collagelatin

Directions 

1. Brew tea, pour all ingredients except Collagelatin™ into a sauce pan.
2. Heat on medium until warm, then turn down to low heat.
3. Blend all ingredients well until completely mixed (you may want to use an immersion blender).
4. Add Collagelatin and mix well (using the immersion blender if possible).
5. Pour into a pan or mold.
6. Let cool.
7. Place in refrigerator for two hours.
8. Enjoy.

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!