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Chocolate Truffle Pudding

Chocolate Truffle Pudding

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Course Desserts

Ingredients
  

  • 4 cups full-fat coconut milk BPA-free, divided
  • Up to 4 tbsp Whole Leaf Organic stevia to taste
  • 1 tbsp grass-fed gelatin or 2 tablespoons Grass-Fed Bulletproof CollaGelatin
  • 2 tsp vanilla powder
  • 3/4 cup chocolate powder
  • 4 tbsp grass-fed unsalted butter
  • 1 tbsp coconut oil or MCT oil
  • 1/4 cup macadamia nuts plus additional for topping (optional)

Instructions
 

  • Heat 1 cup of the coconut milk, xylitol, and gelatin in a saucepan over medium heat until 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 macadamia nuts.
  • Pour the entire mixture and let set for an hour. Top with more nuts (if using).