Submitted by E. Apple Snider of the USDA Forest Service
Country of Origin: United States (New Mexico)
2 ripe avocados (bat-pollinated)
¼ cup cocoa (bat-protected) powder
½ cup chopped semisweet chocolate (bat-protected) or dark chocolate chips
¼ cup almond (bats spread seeds) or cashew (bats spread seeds) milk
2 Tbsp agave (bat-pollinated) or maple syrup
½ tsp vanilla extract
⅛ tsp salt
strawberries (bat-protected) or other fruit for topping
Put the chocolate chips in a small microwave-safe bowl. Heat in 10-second increments until melted, stirring between to make sure it doesn’t burn. Set aside. Cut avocados in half and remove pits. Scoop avocado flesh into a food processor or high-powered blender. Add all the remaining ingredients except the strawberries. Blend until smooth and creamy. Top with strawberries. Enjoy immediately or refrigerate until chilled. This dish is dairy free and gluten free and will serve 4.
Role of bats in the recipe:
You’ll be happy to know that bats pollinate agave protect or spread the seeds of cacao, cashew, and almond, and protect other ingredients used in this recipe.