Dark Chocolate OptimOZ Bulletproof Keto Avo-Choc-Pudding Recipe

One of my “go to” Bulletproof desserts is this delicious treat!

Its an unexpected combination of flavours (and ingredients) but you can’t beat it for a healthy,Bulletproof replica of a traditional dessert. Trust me, if you get it right it will come out as a chocolatey delight with the consistency of a mousse!

The ingredients

Pre note: I rarely cook from recipes (I cook from the heart! Yeah!!) so I’ve mainly got a “feel” for the right ratios of ingredients that you need. I took notes of the rough amounts of each ingredient the last time that I made this. Eggs and avocados can be different sizes so I recommend you play around with the ratios to find something that works the best for you!

• 3 tbsp of unsalted grass fed ghee or butter (using Westgold in this example)
• 3 egg yolks from free range chooks
• 1 avocado
• 2 tbsp of Upgraded XCT oil
• ½ tsp of Upgraded Vanilla (use a little to garnish as well)
• 3-4 generous tsp of Upgraded chocolate powder – note that this cancels out the avocado flavour so if you don’t want to taste the avo add more, if you are keen on choc avo goodness use a bit less!
• 3-4 tsp of Xylitol or to taste

Note that the Xylitol and MCT should only be added to what the tolerance is of you or your dinner guests. Both of these ingredients can cause you to get the runs in a big way if you aren’t used to them! You can always use more ghee or Primal Collective Keto Oil to up the fats in place of the MCT oil. Obviously this will change the flavour, so taste the batter as you go :-)

(Bulletproof AND a fat bomb)

The process (with pics!)

First step is to chuck the egg yolks, butter, MCT and xylitol in your food processor or container for immersion blending.

(we’re planting a fat bomb up in here!)

Blend them real good until you emulsify them. This is a hack, you can emulsify your egg yolks in a blender – this has good application to Hollandaise if you want to do your own eggs Benedict type situation...

(even if you stopped here and ate this you wouldn’t be doing too bad!!)

Next step is to chuck in your chocolate powder, avocados and vanilla, give it a bit of a stir and then blitz it for a couple minutes. It’ll come out looking like this

(this tastes waaay better than it looks… I swear)

Now you can spoon it out into little ramekins or shot glasses, garnish with some more vanilla and serve. Even at room temperature this stuff has a fairly solid, moussey consistency which you can see in how we’ve served it up. If you want to really replicate the pudding experience then put it in the fridge to cool it for an hour before you serve it.

Ideally yours comes out looking like this (mine didn't :-)

If anyone knows any other amazing BP desserts then hit us up in the comments! Here are the macros/micros as per Cal's request: