An acquaintance gave me a recipe from The Bulletproof Diet for a chocolate truffle pudding. I wanted to try to make it for Christmas, but didn’t have all the ingredients and couldn’t have the butter that it called for. So, in Rosemary fashion, I gave it a few tweaks (read: make it completely unrecognizable from the original recipe), and what turned out was perfect! I am a huge, huge fan of peppermint chocolate. I used to be obsessed with those Andes Mints back in the day (helloooo, sugar addiction!) and this reminded me of that. I brought it to our family Christmas dinner and even the non-Paleo among us scarfed it down. I only managed to get one picture when there were two bites left in the jar… hence the less-than-ideal photo. Next time, I will take a better photo! I think this would be super cute served in martini glasses with a sprig of fresh mint as garnish.
The original recipe called for chocolate powder, which apparently contains cocoa butter. I didn’t have chocolate powder, so I just used cocoa powder plus what was left of my cocoa butter. If you don’t have the cocoa butter, you can substitute another tablespoon of coconut butter. It just lends a little extra chocolatey flavor. I’m sure melted unsweetened chocolate would work as well.
- 2 cans full fat organic coconut milk
- 1 tablespoon gelatin powder
- 5 tablespoons cocoa powder
- 1 tablespoon cocoa butter
- 3 tablespoons coconut butter
- 1 Tablespoon coconut oil
- 3 tablespoons maple syrup
- ¼ teaspoon peppermint extract
- 1 tsp vanilla extract
- Pinch salt
- Bring coconut milk and gelatin to boil, simmer until gelatin is dissolved.
- Add cocoa butter, coconut butter, coconut oil, and stir until melted in.
- Add the remaining ingredients and use an immersion blender to thoroughly mix everything together.
- Pour into small glass cups or small ramekins and put in refrigerator for at least three hours to set.