This is as easy to eat as it is to eat! And the one thing you hardly taste is the avocado.
It’s like magic pudding.
2 avocados; peeled, pitted, cut into cubes (Hass if you have them.)
1/2 Cup unsweetened cocoa powder
1/4 Cup brown sugar (light or dark); (or alternate sugar of your choice)
1/3 Coconut milk (or substitute ‘milk’ of your choice)
2 tsp vanilla extract
a pinch of cinnamon
a pinch of sea salt
Chuck everything into a blender or food processor. Chill. Serve. How hard is that?!
Check online to see the many variations, some add peanut butter, some use date sugar or agave syrup, at least one adds a banana; lots of possibilities.
Note: Hass avocado named after Rudolph Hass.
But why choose between only two types of avocados. There are lots of different avocados depending on where you live and what the season is and in which hemisphere you are shopping/growing. I’m not sure if the list of avocados will ever be complete; here, check this out:
1 lb boneless ‘gator, fresh or frozen
2 T Cajun seasoning
1 t garlic powder
1 C buttermilk
1 large egg
1 t spicy mustard
5 dashes Frank’s Louisiana hot sauce (or hot sauce of your choice)
3 C lard, or vegetable shortening
2 C flour
Pat the ‘gator meat dry and place in a medium bowl. Season with the Cajun seasoning, garlic powder, and hot sauce, and toss to coat evenly. Cover and marinate 20 minutes at room temperature.
Remove the alligator from the dry spices.
Heat vegetable shortening in a large cast iron skillet to 350°F or use an electric deep fryer.
In a separate bowl whisk together the buttermilk, mustard, and eggs. Whisk well. In another bowl add the flour and season with Cajun seasoning.
Dip the alligator in the flour and shake off excess. Dip into the buttermilk mixture and shake off. Then dip back into the flour and shake off. Repeat this process until all the ‘gator meat is coated.
Add the ‘gator pieces to the skillet in batches being careful not to overcrowd the skillet.
Cook the ‘gator, using tongs to turn occasionally, until golden brown and cooked through, about 8 to 10 minutes. Keep an eye on the temperature of the oil, making sure the oil does not get too hot. Transfer the ‘gator to a plate lined with paper towels. Repeat the process until all the ‘gator is cooked.
In the Savannah area you can buy ‘gator meat from Trapper Jack here: