Following on the heels of the best-seller The Bulletproof Diet is the new Bulletproof: The Cookbook, promising to help you lose weight, increase your energy and end your food cravings. But will you actually enjoy that food?
We took a look through the new cookbook, and we weren’t surprised to find several dinner recipes that sounded fully satisfying and delicious, like hanger steak with herbed butter and scallops in Swiss chard nest. The Bulletproof diet is famous for allowing plenty of meat (albeit from pasture-raised animals) and certain kinds of omega-3-high fats.
But this is also a diet that asks you to cut sugar completely from your diet. What does dessert look like on Planet Bulletproof? Surprisingly decadent, so long as you’re willing to stock your pantry with some funky-sounding sugar-free sweeteners like erythritol and xylitol.
Curious? Here are three rich, luscious-sounding desserts that will give you a taste of the sweeter side of the Bulletproof lifestyle.
Chocolate-coconut truffles recipe
You can substitute walnuts or any other nut for a twist, or roll the finished balls in unsweetened coconut flakes for a more intense coconut flavor. These bites are superfilling and they keep really well. Just know that, inevitably, something will end up on your face.
Makes 6 truffles
- 1/4 cup coconut cream (from the top of an unshaken 14-ounce can of coconut milk)
- 1 tablespoon raw cacao powder, such as bulletproof upgraded chocolate powder
- 2 ounces dark chocolate (at least 85% cacao), chopped
- 1/4 teaspoon lab-tested, mold-free vanilla powder, such as bulletproof VanillaMax
- 1 tablespoon cold water
- 1 tablespoon grass-fed unsalted butter
- 1-1/2 teaspoons raw honey or xylitol
- 3 tablespoons finely ground raw almonds
- Sea salt
- In a saucepan, bring 1 cup water to a simmer over medium heat. In a heatproof medium bowl that will fit over the saucepan without touching the water, combine the coconut cream, cacao powder, chocolate, vanilla powder, and 1 tablespoon cold water. Place the bowl over the simmering water and stir occasionally until the chocolate is melted, about 4 minutes. Remove the bowl from the pan and let the chocolate mixture cool slightly (to body temperature), about 10 minutes.
- Whisk the butter and honey into the melted chocolate until combined. Stir in 2 tablespoons of the almonds. Refrigerate to chill, about 1 hour.
- Form the mixture into six 1-1/2-inch balls and roll in the remaining 1 tablespoon ground almonds. Top with a sprinkling of salt.