Yields 2 servings


1 ripe avocado

2 tablespoons honey

¼ cup good quality unsweetened cocoa powder

½ teaspoon vanilla extract

Small pinch of salt

2 tablespoons milk



Cut the avocado in half and remove the pit.  Using a spoon, scoop out the flesh and put into a small blender or food processor. Add the agave or honey, cocoa powder, vanilla, salt, and milk. Blend until very smooth. Taste and adjust for desired sweetness.  Pour mixture into a beautiful mug and chill until ready. Serve with Fig whipped cream and chopped bourbon soaked cherries.


Cherrie’s Directions:


1 cup bourbon

2 tablespoons sugar

4 ounces dried (no oil added) cherries (3/4 cup)


Bring bourbon and sugar to a gentle simmer in a small saucepan over low heat. (Watch carefully, since bourbon may ignite.) Simmer, stirring, until sugar dissolves. Pour bourbon syrup over cherries in a 12-ounce glass jar. Let stand overnight to macerate.


Whipped Cream Directions


Yields 4 servings


2 Tablespoons Sugar

1 Cup of Heavy Cream

1 Tablespoon Bellisari’s Blistered Jalapeno & Fig Spread



Beat cream and sugar with and the tablespoon of Bellisari’s Blistered Jalapeno & Fig Spread with an electric mixer until it holds soft peaks.