………DESSERTS & TREATS……….

If you don’t particularly care for a particular ingredient in these recipes, feel free to substitute.  (For example: I prefer fresh fruit or raw honey or maple syrup for a sweetner instead of xylitol)

Chia Seeds Pudding

Ingredients

  • 2 cups milk (raw or coconut)
  • 1/2 cup chia seeds
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (or less) maple syrup (or fresh fruit)
  • 1/4 teaspoon cinnamon (optional)
  • sunflower seeds or nuts (optional)

Instructions

  • . For Blended/Smooth Version: Place all ingredients in blender and blend on high for 1-2 minutes until completely smooth. Pour into glass jar & chill in refrigerator for at least 2 hours to gel. Stir in desired ingredients & enjoy!
  • For Whole Chia Seed Version: Stir milk & seeds together briskly. Pour mixture into a glass jar and chill for at least 2 hours to gel stirring after the first 10 minutes & again after another 10 minutes. Stir in desired ingredients & enjoy!

How to Make Chia Seed Pudding

(see recipe online)

Chewy, no-Bake, Chocolate & Coconut Oat Bars

TOTAL TIME: 1 HOUR 10 MINUTES (includes chilling time)
SERVES: 24

INGREDIENTS:

  • 1/2 cup coconut oil
  • 1 cup creamy peanut or almond butter (you can use less if you want)
  • ¾ cup honey
  • ½ teaspoon sea salt
  • 1/2 cup baking cocoa
  • (1 – 2 T. protein powder can be added for extra protein if desired)
  • 3 1/2 – 4 cups rolled oats (gluten-free if possible)(also if less butter is used, use less oats)
  • 1/2 – 1 cup dark chocolate chips or chunks (70% or darker)
  • 1 cup unsweetened coconut

DIRECTIONS:

  1. Mix coconut oil, peanut butter, honey & salt, stirring until well-combined (can be slightly warmed over low heat if necessary)
  2. Add the remaining ingredients
  3. In a 9×13 baking dish, greased with coconut oil, dump, pack and flatten the mixture using your hands.
  4. Cover and refrigerate until firm (about an hour).
  5. Slice into 1 x 2 inch bars.

Pumpkin Pecan Pudding Cake

I love pecan pie and I like pumpkin, so this recipe brings the two flavors together in a scrumptious, gooey cake dessert.

Pumpkin never tasted so good…….just in time for the fall………….and Thanksgiving

Slow Cooker Pumpkin Pecan Pudding Cake makes the perfect decadent dessert. Best of all, it's so easy to make and cooks entirely in your crock-pot!

Ingredients:

  • 1 2/3 cups all-purpose (white whole wheat flour works wonderfully too) (measured correctly – spoon and sweep method)
  • 1 cup packed brown sugar
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice (homemade or store-bought)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup milk (can use almond milk for vegan)
  • 2/3 cup canned pure pumpkin or pumpkin puree (not pumpkin pie filling)
  • 1/4 cup butter, melted
  • 25 whole pecans (feel free to add chopped pecans and stir into the batter instead)

Topping

  • 1 1/3 cups very hot or boiling water
  • 3/4 cup packed brown sugar

 

Directions:

  1. In a large bowl, sift together flour, sugar (to remove any lumps), baking powder, pumpkin pie spice, cinnamon and salt. Whisk until combined.
  2. Add milk, pumpkin and melted butter and using a wooden spoon, mix until just combined.
  3. Spread batter into the bottom of the slow cooker (a 4 or 5 quart work best)
  4. Top with pecans, pressing firmly into the batter.
  5. Add brown sugar and water into a small sauce pan. Heat over medium heat until simmering and sugar dissolves. Carefully pour into slow cooker over the batter. (The nuts may float around but this is okay)
  6. Place two paper towels or a large cheesecloth over the top of the slow cooker (this prevents any steam from dripping on the cake) then carefully place lid on top and cook on high for 1 – 2 1/4 hours (depending on how hot your slow cooker runs – mine was done after 1 hour and 45 minutes), or until toothpick inserted in center comes out clean.(check on cake at 1 hour then every 30 minutes after)
  7. Serve warm, spooning sauce from bottom of pan over cake and with a scoop of ice cream, if desired.

Bulletproof Ice Cream

Low Carb Ice Cream: Creamy Coconut “Get Some” Ice Cream

Ice cream doesn’t have to be a “cheat” food.

The Bulletproof Diet is designed to provide every possible health advantage.  It allowed me to keep six pack abs while eating 4500 calories a day, not exercising, while sleeping 5 hours a night.  It lowers blood pressure, melts fat, and adds muscle.  It works, but the real question is: “Can I have desert?”  Oh yes, but how? you may ask..

Typical ice cream has tons of sugar, and all sorts of other crap in it that many don’t consider a healthy choice.  A Bulletproof low carb ice cream recipe would solve all the problems that normal, high sugar, performance robbing, ice cream presents. This low carb ice cream recipe is actually really good for you because of all the good fats found in it and the lack of sugars.

Id like to introduce you to the only ice cream that me and my family ever have — “Get Some” Ice Cream.

That’s right.  About an hour after eating this special blend of high fat awesomeness, your body gets a signal that says, “I am in a land of plenty,” which translates, in evolution-speak to, “It is time to mate. NOW.” Women in particular are most impacted by this side effect of ice cream, but it also works on men. I’ve shared this recipe with enough people to be pretty sure I’m not just making this up. In fact, I had to make some of it this evening…

As I wrote about in the Better Baby Book, your genes are generally in one of two phases: growth mode and defense mode.  Your body goes into defense mode when faced with unnatural stress such as low fat, low calorie diets.  It starts to pay less attention to nonessential functions like, well, sex.  Not to mention that eating a high toxin diet could increase your risk of cancer.

Fat is one of the most satisfying foods on the planet.  Unfortunately, most ice cream doesn’t contain good fat, and it has lots of other crap in it.  Regular ice cream has loads of refined sugar, colorings, preservatives, and artificial flavors.  These compounds can cause mental problems, blood sugar crashes, and of course, fat gain.

That’s one reason I created a hormone boosting, muscle building, fat melting ice cream concoction that you can eat without having to call it a “cheat.”  The other reason is that I wanted to increase my wife’s (and my) fertility before we had children. I made this recipe to provide maximum taste without compromising health.  Ice cream is now a health food. This is my creation. It took literally hundreds of test batches to get this right. I consider it to be Paleo-friendly, but some disagree that cavemen ate my choice of healthy sweeteners. That’s true – they didn’t have ice cream makers either!

Note: I use a scale for my cooking experiments.  I’ve provided conversions for the usual kitchen measuring devices.

“Get Some” Ice Cream – A Low Carb Ice Cream Miracle

Ingredients

  • 4 whole eggs (pastured of course)
  • 4 yolks (in addition to the whole eggs above)
  • 2 tsp vanilla (I use Vanillamax)
  • 1 gram vitamin C (ascorbic acid) or 10 drops apple cider vinegar or lime juice to taste.
  • 100 grams (7 tbs) grass-fed butter
  • 100 grams (7tbs) coconut oil (or substitute half  Upgraded Cacao Butter for amazing taste)
  • 50 grams (3tbs + 2tsp) XCT oil (important for consistency)
  • 80 grams (5.5tbs) xylitol or erythritol (or more to taste – you can add up to 160 grams if you want)
  • ~100 grams water or ice (just under 1/2 cup; add less than you think you need, then increase the amount).
  • (optional) 1/4 to 1/2 cup of low-toxin Upgraded Chocolate powder

Methods

  1. Blend everything but the water/ice in blender. It takes a while to get the butter blended into perfect creaminess.
  2. Add water or ice and blend some more until well blended. Ideally, you want a yogurt-like consistency for creamy ice cream, or add more water for a firmer, icier texture
  3. Pour the mixture into an ice cream maker and turn it on.

This will make perfect consistency ice cream.  Then you and your partner can enjoy it, give it about an hour for the magic to start happening 😉

The feeling of vibrance this brings most people (who can digest fat; if you give it to your vegan partner, you need to add lipase and betaine.  If you don’t, their pancreas will panic from being forced to make real amounts of lipase for the first time in years…), along with a boost in hormones results in an intense wave of vitality…

Being a happily married Bulletproof Executive, I’ve used this recipe for years.  It’s a part of our fertility plan in the Better Baby Book.  But it’s also far more effective – and pleasurable – than using alcohol to seduce someone.  What woman or man wouldn’t feel taken care of when their partner hands them a bowl of the creamiest, richest ice cream ever, hand-made just to seduce them?

My lovely carnivorous wife would eat me alive if I tried to test this formula on other women.  As a result, I was reduced to giving the recipe to friends and waiting for the results. Perhaps Simone Syed, the very sexy transhumanist co-founder of the BIL Conference and high-fat nutrition carnivore said it best: “Oh, and trust me… The boyfriends are well aware that Paleo ice cream makes girls happy!!!”

More Low Carb Recipes From Bulletproof

Low carb ice cream is not the only low carb recipe available on the Bulletproof blog, people are always writing to me about some of their favorite recipes and I also make sure to include recipes that I am working on, check out these recipes:

Low-Carb…Carbs? Hack Your Rice With Coconut Oil + Recipe – What?! low carb rice? But how!? Its interesting what can be accomplished when you hack rice.

Summer’s Coming: Iced Bulletproof Coffee Recipe, Plus Coffee Ice Cubes Too

Your Bulletproof Thanksgiving: Menu, Recipes, and More

CollaGelatin Recipes: Bulletproof Panna Cotta, Marshmallows, Gummies, Pudding

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INGREDIENTS:

  • 4 whole eggs (pastured of course)
  • 4 yolks (in addition to the whole eggs above)
  • 2 tsp vanilla (I use Vanillamax)
  • 1 gram vitamin C (ascorbic acid) or 10 drops apple cider vinegar or lime juice to taste.
  • 100 grams (7 tbs) grass-fed butter
  • 100 grams (7tbs) coconut oil (or substitute half  Upgraded Cacao Butter for amazing taste)
  • 50 grams (3tbs + 2tsp) XCT oil (important for consistency)
  • 80 grams (5.5tbs) xylitol or erythritol (or more to taste – you can add up to 160 grams if you want)
  • ~100 grams water or ice (just under 1/2 cup; add less than you think you need, then increase the amount).
  • (optional) 1/4 to 1/2 cup of low-toxin Upgraded Chocolate powder

METHODS:

  1. Blend everything but the water/ice in blender. It takes a while to get the butter blended into perfect creaminess.
  2. Add water or ice and blend some more until well blended. Ideally, you want a yogurt-like consistency for creamy ice cream, or add more water for a firmer, icier texture
  3. Pour the mixture into an ice cream maker and turn it on.

This will make perfect consistency ice cream.  Then you and your partner can enjoy it, give it about an hour for the magic to start happening 😉

(read more)

 

Carrot Cake Quinoa Cookies

These look yummy but you’ll also see some other recipes on this website (if you scroll down) that I am really anxious to try…

These AMAZING quinoa breakfast cookies taste just like carrot cake but are actually HEALTHY | gluten-free + vegan | recipe on simplyquinoa.com

Ingredients

  • 1 Banana, medium
  • 3/4 cup Carrots 
  • 1 Flax egg
  • 1/2 cup Rolled oats
  • 1/4 cup Maple syrup, pure
  • 1/2 cup Quinoa flakes
  • 1 tsp Baking powder
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 1/4 cup Walnuts
  • 1/2 cup Cashew butter

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Whisk together the flaxseed meal and water, and set aside.
  3. Beat together cashew butter, syrup, banana and vanilla in a large bowl. Add flax egg and mix to combine.
  4. Pour in oats, quinoa flakes, baking powder, spices and salt to the bowl and stir together. Fold in shredded carrots and walnuts.
  5. Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.
  6. Bake cookies on center rack for 15 – 18 minutes until edges are golden brown. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.
  7. Enjoy at room temp or slightly reheated in a microwave.

(see recipe)

KEY LIME PIE BARS

INGREDIENTS
For the crust:
  • 1 cup chopped nuts (walnuts, pecans, and/or almonds, etc.)
  • pinch salt
  • 2 tbsp. unsalted butter, melted

For the filling:

  • 6 oz. original cream cheese, room temperature
  • 1/4 c. raw milk
  • 1/2 c. honey or maple syrup
  • 2 whole eggs
  • 1 tbsp. lime zest
  • ½ c.  lime juice
  • ½ tsp. vanilla extract
INSTRUCTIONS
  1. Preheat oven to 350 degrees. Line a 9×9-inch pan, oil with coconut oil, set aside.
  2. In a food processor or in a large ziploc bag with a rolling pin, crush the nuts until fine crumbs form.
  3. In a medium mixing bowl, combine the crumbs, salt and butter, mix to combine. Press the crumbs evenly into the bottom of the lined pan. Place in the oven and bake for 5 minutes.
  4. Meanwhile, in a large mixing bowl with a hand mixer or the bowl of a stand mixer, beat the cream cheese until smooth and creamy. Add the milk & maple syrup and mix until combined.
  5. Then, add the eggs (yolks) one at a time, mixing well after each addition followed by the lime zest, juice and vanilla extract, mix until combined.
  6. Pour the filling over the hot, baked crust. Return to the oven and bake for 15-18 minutes or until set. The top should not brown. Remove from the oven and chill in the refrigerator for 2-4 hours before serving. I prefer dense, cold bars, so I generally give them the full 4 hours, however, the pictures taken above were shot after 2 hours.
  7. Cut and serve, store in an airtight container in the refrigerator for up to 5 days.

 

Peanut Butter Chocolate Protein Bites

I am always looking for a healthy treat that will give me a pop of energy and satisfy the cravings in the middle of the afternoon.  This one is great because it is high in protein as well…

The secret ingredient in these peanut butter chocolate energy bites will amaze!

Serving Size: 2 balls (makes ~20 balls)

Ingredients

  • 1/2 cup almonds
  • 1 (15 ounce) can black beans, drained and rinsed well
  • 3/4 cup peanut butter (or other nut butter of choice)
  • 1/4 cup honey (or other liquid sweetener of choice like agave nectar or maple syrup)
  • 1/4 cup unsweetened cocoa powder

Instructions: In a food processor, process the almonds until they are a fine crumb. Add the beans and process until they are well incorporated. Add the peanut butter, honey, and cocoa powder and process until the mixture is smooth.

Gooey Chocolate Crinkle Cookies

INGREDIENTS:
  • ½ cup coconut oil, solid at room temperature
  • ½ cup maple sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup cocoa or cacao powder
  • 1 cup dark chocolate chips (70% or darker)
  • Arrowroot starch/maple sugar (as powdered sugar replacement)

DIRECTIONS:

  1. :Preheat oven to 350ºF.
  2. In a small bowl mix together the coconut oil and maple sugar until well combined.
  3. Add in the egg and vanilla, stirring until combined.
  4. Add in the baking soda, salt, and cocoa or cacao powder, mixing until smooth.
  5. Stir in the chocolate chips.
  6. Use a cookie scoop to shape cookie dough balls.
  7. Bake for 10 minutes, or until set around the edges.
  8. Allow cookies to cool for 5-10 minutes before serving.
  9. Top with arrowroot starch/maple sugar mixture.

TOTAL TIME: 25 MINUTES

MAKES: 12-15 COOKIES

(more info)

24 Hour Power Muffiins

Discover the secret of soaking your grains for increased digestibility, nutrition and flavor! This delicious muffin recipe is a great way to get started. Also check out How to Soak Grains for Optimal Nutrition.

(see recipe)

Anti-inflammatory and Healing Turmeric Gummies 

Turmeric is a powerful antioxidant, potent anti-inflammatory, and a osteoarthritis pain reliever.  This recipe is 100% compliant with the Paleo Autoimmune Protocol.

Total time:  10 mins

Ingrediients
Instructions
  1. In a saucepan, combine water, turmeric, honey, and coconut oil. Heat on medium-high heat for about 5 minutes, stirring constantly.
  2. Check sweetness and adjust to taste.
  3. Remove from the heat and sprinkle gelatin powder over warm liquid.
  4. Whisk vigorously for about 1 minute, ensuring gelatin powder is completely dissolved.
  5. Pour into a dish and refrigerate for 2 hours, or until gelatin is firm and you can cut it into small portions with a knife.
  6. Store in an airtight container. Will keep up to 7 days in the refrigerator.

(see recipe)