Here’s a recipe I’ve been making for a while that I haven’t gotten around to posting. I’ve actually kept it sort of secret and only released it in my Desserts 2.0 recipe book. In my book I share with you a Jing Herb infused raw Bulletproof fudge very similar. I figured it’s time I share a little bit of the magic in it.

The lovely people at Bulletproof reached out about me making a recipe similar to The Paleo Chef’s Phat Fudge. And as mentioned, I’ve had a recipe like this already put together. So, if you’re a Bulletproof fan or a fan of Phat Fudge or just a fan of chocolate all together then you’re going to love this decadent recipe.

Here’s what you’ll need:

Here’s how you make it:

  1. First thing you want to do is brew a really strong half cup of Bulletproof Coffee. Do this by heating a half cup of water to just below a boil. Add two ground tbsp. of the coffee and let brew for 5 minutes. I use a french press, you can use a Chemex or Aeropress.
  2. Next, powder your xylitol in a coffee grinder.
  3. Now, very simply, add all your ingredients to the hot coffee – this will melt your cacao and coconut butter so long as you chop them up pretty well. Otherwise, melt them prior.
  4. Using a hand mixer, combine the ingredients until a thick sort of paste is formed.
  5. Pour into a glass pyrex squash dish that is either lined with parchment paper or greased with coconut oil.
  6. Place in fridge for a few hours.
  7. Remove, chop into squares and enjoy as a delicious, medicinal and supercharged breakfast that won’t send your blood sugar on a ride.

For many more Bulletproof desserts like this be sure to grab a copy of my book The Gourmet Foodie!

Categories: Uncategorized