Daniels - Bulletproof Desserts: 30 Delicious Desserts Allowed On The Bulletproof Diet

Ingredients

• 2 cups Coconut Cream Concentrate, melted
• 6 Pastured Eggs
• 1 cup Raw Honey
• 2 cups Blueberries
• 2 cups Pecans, crushed
• 1/2 cup Bulletproof Cocoa Powder
• 2 tbsp. Cinnamon
• 2 tbsp. Bulletproof ground Coffee
• 4 tsp. Vanillamax
• 1 tsp. Baking Soda
• 1/2 tsp. Sea Salt

Method

• Keep your oven to preheat 325 degrees F.
• Add all the ingredients except for the blueberries in a bowl and blend using a hand mixer until well blended.
• Once smooth add in the blueberries and fold gently.
• Grease a baking dish with some coconut oil and pour the prepared batter in it.
• Pop into the preheated oven and bake for minutes or until a skewer pierced in the centre comes out clean.
• Remove and cool. Cut into wedges and serve.

Ingredients

For the crust

• 8 cups almond flour
• 1 cup tapioca flour or arrowroot starch
• 1 tsp. salt
• 1 tsp. baking soda
• 1 cup pure maple syrup or honey
• 4 tsp. pure vanilla extract
• 2 cups coconut oil, melted

For the lemon topping

• 8 eggs
• 1 cups raw honey
• 2 cups lemon juice
• 2 tbsp. lemon zest
• 10 tbsp. tapioca flour or arrowroot starch

Method

• Keep your oven to preheat to 325 degrees F and grease a baking dish with some coconut oil.
• In a large bowl mix all the ingredients for the crust together to make a crumbly dough.
• Press into the bottom of the prepared dish and bake until golden brown.
• In a bowl combine all the ingredients for the topping together and beat well to incorporate all the ingredients.
• Pour the topping over the crust and bake for another 20 minutes.
• Chill before serving.

Ingredients

• 2 cups Almond Butter
• 3 cups Zucchini, unpeeled and shredded
• 2/3 cup Raw Honey
• 2 Pastured Eggs
• 2 tsp. Vanillamax
• 2 tsp. Baking Soda
• 2 tsp. cinnamon
• 1 tsp. nutmeg
• 2 cups Enjoy Life Dairy Free Chocolate Chips

Method

• Keep your oven to preheat to 350degrees F.
• Place all the ingredients in a large bowl and mix well.
• Grease a 9 x 9 baking pan with some coconut oil and pour the batter into it.
• Bake in preheated oven until a toothpick poked in the centre comes out clean.

Ingredients

For the Brownies

• 6 ounces unsweetened Chocolate, melted
• 2 cups Coconut Oil
• 5 cups Coconut Sugar
• 8 Large Pastured Eggs
• 1 tsp. Ghee
• 4 tsp. Vanillamax
• 1 tsp. Sea Salt
• 1 tsp. Hi-Maize Starch
• 1 cup Bulletproof Upgraded Cocoa Powder
• 4 tbsp. Almond Flour

For the Chocolate Mousse

• 1 cup Grass Fed Butter, softened
• 1/2 cup Coconut Oil, softened
• 3 cups Coconut Sugar
• 2/3 cup Bulletproof Upgraded Cocoa Powder
• 3 tsp. Bulletproof Vanillamax
• 1 tsp. Sea Salt
• 6 Large Pastured Eggs
• 6 drops Fresh Lemon Juice

For the Garnish

• Vegan Whipped Cream (optional)
• 4 tbsp. Chocolate Curls or Shavings (Optional)

Method

• Keep your oven to preheat to 350 degrees F and grease a 9 x 9 baking dish with some coconut oil.
• Combine the melted chocolate, oil and coconut sugar in a bowl. Slowly whisk in the egg and mix well.
• Add in rest of the ingredients and mix well.
• Pour into prepared pan and bake for 35 minutes and cool.
• Place the butter, oil and coconut sugar in a stand mixer bowl and beat until fluffy. Add in the cocoa, Vanillamax and salt and combine.
• Add in the eggs one by one, whipping well between each addition. With the last egg add in the lemon juice and beat until smooth.
• Spread this mousse on the cooled brownie and chill.
• Serve topped with the garnish.

Ingredients

• 2 cups Shredded Coconut
• cups Raw Honey
• 4 tbsp. Coconut Oil
• 1 tsp. Vanillamax
• 1/4 tsp. Sea Salt

Method

• Place all the ingredients in a food processor and process until smooth.
• Pour in a small baking dish and press down. Freeze for an hour.
• Cut into pieces and serve.

Ingredients

For the Crust

• 3 cups Almond Flour
• cup Coconut Oil, melted
• 2 tbsp. Raw Honey
• pinch of salt

For the Topping

• 2 cups almonds
• 1 cup cashews
• 1 cup macadamia nuts
• 3 tbsp. raw cacao nibs
• 1 tbsp. raw honey
• 1 tbsp. Ghee
• 4 tbsp. coconut milk, full fat
• 4 tsp. Vanillamax
• tsp. ground cinnamon

Method

• Combine the ingredients in a large mixing bowl and press into the bottom of an 8 x 8 dish lined with parchment paper.
• Combine the honey, ghee and coconut milk in a sauce pan and heat until combined.
• Remove from the flame and add the Vanillamax and ground cinnamon to it.