BulletProof Avocado Chocolate Pudding

I hate to see a good cup of coffee go to waste especially a cup of Bulletproof coffee!

 I tend to make extra coffee in the morning and can’t seem to break myself of the habit. So I decided that instead of throwing it out I would save it and drink a second cup around 10 am.   You guessed it, by then I really didn’t want that second cup of coffee after all. 

This got me thinking about what to do with the extra cup of coffee. You know, coffee is good in just about anything so at first I thought I could add it my homemade banana ice cream but I didn’t really want to eat all those bananas. Then I thought maybe I could use the extra coffee to make a  Paleo coffee cake of some kind, but that seemed like a lot of work.   And then, Bingo! It struck me that maybe I could make BulletProof Chocolate Avocado Pudding. Why not?

Well, it turned out to be fabulous!  And my Bulletproof Pudding recipe is great for a little after dinner treat especially since it has honey in it, which will help you get a good night’s sleep.  Scottish pharmacist, researcher and author Mike McInnis believes that honey improves and lengthens restorative sleep by at least three mechanisms. When taken before bedtime, he teaches that honey:

  • Ensures adequate liver glycogen stores for eight hours of sleep (this prevents or limits the early morning release of two stress hormones, cortisol and adrenaline).
  • Stabilizes blood sugar levels.
  • Contributes to the release of melatonin, the hormone required for both the recovery and rebuilding of body tissues during rest.

Hope you enjoy it as much as I do!

BulletProof Avocado Chocolate Pudding

Ingredients
  1. 3 Large Avocados
  2. 1 1/4 cup leftover BulletProof Coffee (Mine has XCT Oil, xylitol and Grassfed butter)
  3. 1 tablespoon coconut oil
  4. 1 tablespoon of raw honey (adjust according to taste)
  5. Dash of Himalayan Salt
  6. 2 1/2 tablespoons raw cocao
  7. 1 teaspoon xylitol (adjust according to taste)
Instructions
  1. Mix coffee, coconut oil, honey, salt, cocao and xylitol in blender.
  2. Add avocados to blender and mix till smooth
  3. Put in freezer for 20 minutes and then fridge for 1/2 hour serve anytime
Notes
  1. Optional: Top with Dairy-free coconut whip cream

Graphic Source: Thanks to Singforyoursupperblog.com for the great picture!

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