Decadent desserts from the Bulletproof cookbook we can’t believe exist

Strawberry semifreddo recipe

This is basically a light custard. It takes a little work, but it’s delicious and you’ll definitely impress your guests. Make sure your strawberries are organic and local if you can find them since strawberries are often heavily sprayed with pesticides. If you’re like me, you might skip the seeding step, but technically that leads to a smoother result.

Serves 2, with leftovers

Ingredients:

• 1 can (14 ounces) coconut milk, well shaken
• 1/4 cup erythritol
• 1/4 cup xylitol
• 2 pounds strawberries
• 1 tablespoon bulletproof brain octane oil (or Mct or coconut oil)
• Grated zest of 2 limes
• 3 large pastured egg yolks
• Pinch of sea salt
• 1/2 teaspoon lab-tested, mold-free vanilla powder, such as bulletproof VanillaMax

Directions:

1. Place the coconut milk in the freezer for 15 minutes, until cold.
2. Set up a cold-water bath: Fill a large bowl halfway with ice water. Line a 9 x 5-inch loaf pan with plastic wrap with a 2-inch overhang on each side.
3. Pulse the erythritol and xylitol in a blender until finely ground. Set aside.
4. In a blender, combine 1-1/2 pounds of the strawberries, the oil, lime zest, and 1/4 cup of the powdered erythritol/xylitol and puree until smooth. Push the mixture through a fine-mesh strainer set over a medium bowl to get rid of the seeds (discard them). Measure out 1/2 cup of the puree and refrigerate until serving.
5. Fill a medium saucepan with 1 inch of water and bring to a simmer over medium heat. In a large heatproof bowl that will fit over the saucepan, beat together the egg yolks, remaining 1/4 cup powdered erythritol/xylitol, and salt. Place the bowl over, but not touching, the simmering water and whisk constantly until the mixture starts to thicken and form thick ribbons, about 6 minutes. Transfer the bowl immediately to the cold-water bath. Allow to cool briefly.
6. Meanwhile, in a bowl, with an electric mixer, beat the chilled coconut milk and vanilla powder on medium-high speed to soft peaks, about 5 minutes.
7. Fold 2 cups of the whipped coconut cream into the cooled egg mixture, then fold in the strawberry puree from the medium bowl until swirls form. Pour the semifreddo base into the prepared loaf pan, tapping the pan to remove bubbles. Fold the plastic over the cream and freeze for 6 hours or overnight.
8. Remove the pan from the freezer and allow to soften slightly, about 45 minutes. Meanwhile, quarter the remaining strawberries and set aside.
9. Cut the semifreddo into 1-inch-thick slices with a serrated knife. Serve with the reserved 1/2 cup strawberry puree, quartered berries, and a spoonful of remaining coconut cream.

More: Coffee spiked with butter: Best idea ever or heart attack waiting to happen?

Shockingly rich chocolate truffle pudding recipe

When you use the best-quality ingredients, a dessert like this is a nutrient-rich food that will help you lose weight, instead of kryptonite that will leave you inflamed and craving more. Tip: use Bulletproof CollaGelatin to provide two times the protein of regular gelatin.

Serves 4

Ingredients:

• 4 cups canned coconut milk, well shaken
• Up to 4 tablespoons hardwood xylitol or stevia (to taste)
• 1 tablespoon gelatin
• 2 teaspoons lab-tested, mold-free vanilla powder, such as bulletproof VanillaMax
• 3/4 cup raw cacao powder, such as bulletproof upgraded chocolate powder
• 4 tablespoons grass-fed unsalted butter
• 1 tablespoon bulletproof brain octane oil (or Mct or coconut oil)
• 1/4 cup macadamia nuts, plus more for topping (optional)

Directions:

1. In a saucepan, combine 1 cup of the coconut milk, the xylitol, and gelatin and heat over medium heat until dissolved.
2. Pour the remaining 3 cups coconut milk into a blender and add the vanilla powder, cacao powder, butter, and oil. Blend thoroughly. Add the hot coconut milk/gelatin mixture to the blender and the macadamia nuts (if using). Pulse until mixed. Pour the entire mixture into a large bowl and refrigerate for 1 hour to set.
3. If desired, serve topped with chopped macadamias.

Reprinted from Bulletproof: The Cookbook by Dave Asprey. Copyright (c) 2015 by Dave Asprey. By permission of Rodale Books. Available wherever books are sold.

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