photo by Mitch Mandel
by guest blogger Dave Asprey, entrepreneur, author, professional biohacker, and the creator of Bulletproof Coffee
Pears are a high-fructose fruit, so they’re best enjoyed (and are then better for your diet) on a day when you’re not having other fructose.
If pears aren’t your favorite fruit, substitute with strawberries, and remember that these are not to be eaten often, but should be enjoyed fully when you do.
Makes 2 servings
- 2 ounces dark chocolate (at least 85% cacao), coarsely chopped
- 1 Tablespoon grass-fed unsalted butter, at room temperature
- 2 ripe but firm Bosc or Anjou pears, well washed and dried
- 1 tablespoon ground nuts (almonds, walnuts, or hazelnuts), cocoa nibs or unsweetened coconut flakes, and coarse sea salt
1. Line a plate or small baking sheet with parchment paper and set aside.
2. Bring 1 inch of water to a simmer in a small pot. In a small heatproof bowl that sits over the pot without touching the water, melt the chocolate, stirring occasionally, until it is three-quarters melted, 8 to 10 minutes. Remove the bowl from the pan and stir the chocolate until it’s fully melted. Stir in the butter until well combined. The chocolate should be melted but not hot.
3. Tilt the bowl slightly to make a deeper pool of chocolate. Dip each pear bottom into the chocolate. Sprinkle the chocolate with your topping of choice and coarse salt and place on the parchment. Chill in refrigerator until the chocolate is set, about 20 minutes.
Adapted from Bulletproof: The Cookbook and previously published on RodaleWellness.com.