<![CDATA[Fettle Vegan - Recipes]]>Sat, 13 Feb 2016 11:32:12 -0800Weebly<![CDATA[Blood Orange Glazed Donuts]]>Thu, 11 Feb 2016 20:17:51 GMThttp://www.fettlevegan.com/recipes/blood-orange-glazed-donutsBlood Orange Glazed Donuts
That big romantic holiday that everyone loves to hate (or loves to love, depending on your couple status) is right around the corner! I actually think Valentine's Day can be pretty great, but I'm engaged, so maybe I'm biased? Because Alex and I have been together for 6 years, we don't celebrate by going out and fighting for a seat at a restaurant anymore. Instead, we make each other delicious treats and spend the evening snuggling on the couch, enjoying the treats together. This year I wanted to make Alex something a little less chocolate-centric and a little more in his wheelhouse. If he loves anything more than me, it just might be donuts. So I whipped up this batch of healthier baked donuts and covered them in sweet, seasonal blood orange glaze! The blood oranges gave the glaze a really lovely pink color and a light citrus taste. They're perfectly fluffy and the added flax means you can have two (or three...) instead of just one, because flax makes everything healthier, right? Seriously, these donuts come together from start to finish in about a half an hour - all you have to do is resist eating them all until your Valentine gets home! Let's get baking.
INGREDIENTS
Donuts
2 tablespoons ground flax + 6 tablespoons warm water
1 cup all purpose flour 
1 tablespoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup sugar
1 teaspoon blood orange zest
1/4 cup unsweetened almond milk 
2 tablespoons coconut oil, melted
1 tablespoon apple cider vinegar

Blood Orange Glaze
1 cup powdered sugar
2 tablespoons blood orange juice
1 teaspoon blood orange zest
1 teaspoon vanilla extract 

DIRECTIONS
Preheat the oven to 375 degrees. 

In a large mixing bowl combine the flour, baking powder, ground ginger and salt. Set aside.

Whisk together the ground flax and warm water in a small dish to gelatinize, about 5 minutes.

In a separate large bowl, mix together the sugar and orange zest until fragrant. Pour in the flax mixture, milk, coconut oil and apple cider vinegar. Mix the dry ingredients into the wet ingredients about a cup at a time, stirring until a batter forms. Let the batter set while you grease a 6-mold donut pan.

Pour the batter equally between the 6 donut molds and bake for 15 minutes, or until an inserted toothpick comes clean.

While the donuts bake, whisk together the powdered sugar, blood orange juice, blood orange zest and vanilla in a shallow bowl to make the glaze. When the donuts finish cooking, move them to a cooling rack for to cool slightly, then dip them generously in the glaze. Serve immediately! 

NOTES
Leftovers last up to 3 days on the counter.
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<![CDATA[BBQ Cauliflower Bites]]>Sat, 06 Feb 2016 16:43:55 GMThttp://www.fettlevegan.com/recipes/bbq-cauliflower-bitesBBQ Cauliflower Bites
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THE BIG GAME IS ALMOST HERE! And maybe like me you're like 'Uhhh cool.' But even if that's the case, we're both here because we like to eat delicious vegan food, which just so happens to be the only reason I tune into the Super Bowl - okay endless snacks AND the commercials. Whatever. The point here is that this gal LOVES snacking, and these BBQ Cauli Bites are the BEST snack! Spicy, tangy, sweet - as messy and delicious as the real thing, but without the meat or weird ingredients. These flavor-packed, guilt-free munchies will make you seem like the best cook at the party! Plus, cauliflower takes up way less room in your stomach than chicken would, aka MORE BEER
Even if you're not into watching football this Sunday, you should still make these. 'Cause they are really fricken delicious. I made a pretty big batch last weekend and Alex and I finished it together, no problem. They don't need any dipping sauce since they're slathered in any BBQ sauce, but if you're into ranch dip, it might be a delicious addition. We also have a great recipe for crunchy coated cauliflower nuggets if that's more your style. Oh and this sriracha buffalo hummus? PERFECT with all that beer. Let's eat! 
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INGREDIENTS
1 1/2 cups unsweetened almond milk
1 cup all-purpose OR whole wheat flour
2 teaspoons garlic powder
1 1/2 teaspoons smoked paprika 
1/4 teaspoon salt
1/4 teaspoon pepper
1 large head (about 6 cups) of cauliflower, cut into florets
1 1/2 cups BBQ Sauce

DIRECTIONS
Preheat the oven to 450º. Line a baking sheet with parchment paper and set aside.

In a medium-sized mixing bowl, whisk together the unsweetened almond milk, flour, garlic powder, smoked paprika, salt, and pepper. 

Dip the cauliflower florets into the mixture, coating evenly. Tap off any excess batter and place the florets onto the baking sheet. Bake for about 20 minutes, flipping halfway through.

While the cauliflower bites cook, heat the BBQ sauce in a small saucepan, stirring occasionally, until heated through. When the cauliflower bites have cooked, pull them from the oven and using tongs, carefully dip each floret completely into the bbq sauce mixture and place it back onto the baking sheet. Continue this until all the florets have been dipped. Bake for 25-30 more minutes, again flipping about halfway through. When they’re finished, serve immediately!

NOTES
​Leftovers don't reheat very well. These are best eaten fresh! 
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<![CDATA[Party-Sized Jackfruit Nachos!]]>Tue, 02 Feb 2016 16:35:58 GMThttp://www.fettlevegan.com/recipes/party-sized-jackfruit-nachosParty-Sized Jackfruit Nachos!
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Whether you're into football or not, you probably know that the Super Bowl is this weekend. I've never been much of a football fan myself, but I'm always down for a party centered around eating! We're going to have some friends over the day before for a little get together and these nachos will absolutely be making an appearance. They're deceptively simple to make, big enough to share with a crowd, and so good your guests might not even believe you made them yourself! We start by smothering toasted tortilla chips with our spicy seasoned jackfruit, then pour on our homemade queso cheese and all the toppings you can imagine - plus we added guac
This is a dish you won't want to share - it is THAT good! Which is also why we supersized it, so maybe it'd make it juuuuust a little easier to share? No matter what team you're rooting for, you'll be glad you made these nachos to munch on...and so will your guests! 
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INGREDIENTS
1 large bag of tortilla chips
1- 15 ounce can black beans, drained
2- 20 ounce cans of jackfruit (in brine), prepared and cooked to our Jack Asada recipe instructions
1-2 cups homemade queso cheese (or sub whatever dairy-free cheese you prefer), warmed
1/2 cup red onion, chopped small
1/2 cup black olives, sliced
1/4 cup fresh cilantro, chopped
the BEST guacamole, for serving
​limes, for garnish

DIRECTIONS
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper (or aluminum foil).

Spread the tortilla chips evenly over the baking sheet and scatter the drained black beans over the top. Layer the seasoned, cooked jackfruit evenly over the top, then place the baking sheet in the oven for 10 minutes heat the chips, beans and jackfruit together.

When finished, pull the baking sheet from the oven and immediately top with the queso cheese, chopped red onion, black olives, cilantro and guacamole. Serve immediately! 

NOTES
Save time by preparing the jackfruit and queso a day ahead, then just reheat as necessary!

If you use a different cheese (daiya, for example) we would recommend adding the cheese layer BEFORE baking so it melts while in the oven. 

Add whatever other toppings you like! Some suggestions? Cabbage, salsa, hot sauce, green onions, jalapeños, tomatoes!
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<![CDATA[The BEST Guacamole]]>Sat, 30 Jan 2016 17:33:33 GMThttp://www.fettlevegan.com/recipes/the-best-guacamoleThe BEST Guacamole
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If you're into football you're probably getting ready for the big game next weekend! The Super Bowl, at least for my family, was always more about the food than the football. The focus was always on creating delicious, snack-able dishes to enjoy with our guests, but always included a TON of fried food. Ick. 
Now that we're adults and can watch the game at our own place, we're more interested in making delicious dips and snacks that don't make us feel crummy or guilty about eating wayyyy too much. Because I inevitably will eat way too much. Luckily, we're gearing up some super delicious, healthier-for-you, gameday recipes to share with you all week...starting with our recipe for the BEST guacamole! 
This guacamole is our absolute favorite. We''ve been making this version for a few years, and it's pretty similar to Chipotle's style, if you're familiar. There are a million different ways to make this green gold, but we like ours full of fresh lime juice, red onion and cilantro. We serve it up at every taco night, take it to parties, and munch it on gameday, too! It's going to become your NEW favorite guacamole. Let's get dippin'!
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INGREDIENTS
4 medium, ripe avocados
3 tablespoons red onion, finely chopped
1-2 tablespoons fresh cilantro, chopped
1-2 tablespoons freshly squeezed lime juice
3/4 teaspoon salt
​1 small jalapéno pepper, seeded and finely diced OR 1/4 - 1/2 teaspoon cayenne pepper (optional, for spiciness)

DIRECTIONS
Slice the avocados in half lengthwise, tossing the seed and scooping the green innards into a large mixing bowl. Mash the avocado with a fork or potato masher until it reaches your desired consistency; my recommendation is to keep it a little chunky. 

Pour in the red onion, cilantro, lime juice, salt and peppers, if using. Stir to combine. Serve immediately with chips or as an accompaniment to tacos or fajitas! 

Serves about 4. 

NOTES
DON'T go squeezing (and ruining for everyone else) all the avocados at the store! If it has a little give and the stem doesn't just fall off, you're good. If it is overly softened or the stem falls off easily, revealing a dark or black area underneath, skip it. 

The best way I've found to save leftover guac without it turning too brown is to cover it with plastic wrap, but push the plastic wrap against the guac in the bowl, so no air can stay trapped between the two. Alternately, you can try one of the million tricks found on the internet. Again though, the plastic wrap trick works pretty well. So does scraping off the brown layer and eating the perfectly good guac underneath. 
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<![CDATA[Easy Pickled Onions]]>Mon, 25 Jan 2016 17:02:02 GMThttp://www.fettlevegan.com/recipes/easy-pickled-onionsEasy Pickled Onions
When I stayed in Jackson Hole for Thanksgiving this year, I had a hard time finding meals that were vegan-friendly. While I was there I ate a lot of salad, french fries, and avocado toast from room service. The avocado toast was a tiny, beautiful portion covered in baby radishes and pink pickled onions. I'd need like four of said portions to actually fill me up, but the onions were just SO good on top - I knew I'd have to recreate them at home. After that, I sort of forgot about them for awhile. Lately, I've gotten back into my avocado toast obsession and craved a little extra snap on top, so I decided it was time I make my own.
Their flavor is so much lighter and sweeter than a typical onion, but these pickled onions still have a great crunch. They're perfect on burgers, tacos, sandwiches, salads, or - you guessed it - avocado toast! If you follow us on instagram, you might've seen the recent picture (shown below) featuring them. I'm totally addicted! I even like them straight from the jar. 
The best part? They really couldn't be easier to make. A little chop and pour is really all you need to do! They last about a couple weeks in the fridge, and they're so easy to whip up this'll become one of your new favorite 'condiments'. I promise. Let's eat!
INGREDIENTS
1 medium red onion, thinly sliced
1 medium clove garlic, quartered (optional)
3/4 cup apple cider OR rice vinegar
3/4 cup warm water
1 teaspoon sugar
1 teaspoon salt

DIRECTIONS
Place the sliced onion and garlic, if using, in a jar capable of holding at least 20 ounces. We used a round weck jar, but any kind that closes will do.

Whisk together the vinegar, water, sugar, and salt in a medium-sized bowl until the sugar and salt are fully dissolved. Pour the mixture over the onions and garlic and let sit at room temperature for at least 1-4 hours. Cover the jar with a lid and place it in the refrigerator for at least 1 day to pickle. The longer it pickles, the sweeter and softer the onions will be.

​Use the pickles on whatever you like! Pickled onions will last for a few weeks stored in their jar in the refrigerator.
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<![CDATA[Miso Roasted Brussel Sprouts]]>Sun, 17 Jan 2016 19:27:00 GMThttp://www.fettlevegan.com/recipes/miso-roasted-brussel-sproutsMiso Roasted Brussels Sprouts
Hey everybody! It's been a while, and I'm so happy to be back posting. If you don't follow us on instagram (you can here!) then you might've missed the craziness that was the last two weeks for us. First, we spent the first few days of the New Year snowshoeing and skiing all over Mammoth Mountain...and we got ENGAGED!! After 6 years together, we're so excited to take this next fun step. We're not planning a wedding until late 2017, but I will absolutely keep you guys updated. This past Friday I turned in the first copy of my completed cookbook manuscript to my publisher as well, which was both super stressful and a huge weight off my shoulders. Now I'm just waiting on feedback and corrections while I work on editing photos for the book! To top it all off, we spent the last two weeks moving into a cute little bungalow in Fullerton, about 35 minutes from where we'd been living in Long Beach. Now we're moved in, engaged, and the book has been submitted, so it feels like everything has fallen into place. And we're really happy! 
Since this is the first free day I've had in a while I wanted to share a simple, delicious recipe that has become a real favorite at our place. Brussels sprouts are one of those foods people love to hate, but I actually just really love them. Roasted, grilled, fried in vegan butter, sliced into a raw salad- it's all good. But if you're hesitant to try these vitamin-rich veggies, you should start with this super flavorful recipe. It comes together so easily and is great as a side dish, snack, or whole Meatless Monday dinner! These tiny cruciferous vegetables are packed with vitamin C + K and are far heartier than you'd imagine, so they'll keep you fuller longer than your average green veggie. Have I convinced you yet? Let's preheat the oven! 
INGREDIENTS
1/2 lb. brussels sprouts, trimmed
1 tablespoon coconut oil, melted
1 tablespoon miso paste
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1 teaspoon soy sauce or aminos
1 teaspoon sriracha

DIRECTIONS
Preheat the oven to 400ºF.

Wash and trim your brussels sprouts, halving the largest ones. Place them into a medium cast iron pan or oven safe baking dish. Set aside.

In a medium bowl, whisk together the coconut oil, miso paste, maple syrup, apple cider vinegar, soy sauce and sriracha. Drizzle the mixture over the brussels sprouts, tossing to coat evenly. 

Place in the oven and roast for 20-25 minutes, flipping about halfway through. Serve + enjoy! 

NOTES
Leftovers save in the fridge about 3 days. 
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<![CDATA[Sparkling Apple Rosemary Cocktail with Pomegranate]]>Wed, 30 Dec 2015 16:54:36 GMThttp://www.fettlevegan.com/recipes/sparkling-apple-rosemary-cocktail-with-pomegranateSparkling Apple Rosemary Cocktail with Pomegranate
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2016 is just around the corner, and while most people are making resolutions and planning healthier diets for the New Year, I'm spending 9 hour days in the kitchen testing recipes and photographing them for my cookbook! It's not coming out until next Fall, but the editing process has taken over my life for now. Its been so much fun and I'm loving it, don't get me wrong - but I am pretty excited for the day I don't have to turn on the oven. After this book is done, its take-out at our place for at least a month. 
While I haven't exactly made a resolution yet, I have decided to make a real effort to spend more time camping and being outside having #plantbasedadventures (check it out on Instagram!) with Alex. We have so much fun doing it and it just makes both of us feel so amazing to be outside in the fresh air. 
But for now, it is way too damn cold to go camping and I've got way too much editing to do to leave for a long weekend anyway. What I can do, however, is drink. Ha! And this drink is perfectly festive and perfect for toasting on NYE. It starts with champagne - your choice which brand - and is topped with a bit of sweet apple cider, pomegranate arils, and fresh sprigs of rosemary. The sweet, earthy flavors pair beautifully together and are pretty enough to serve at your party and impress your guests. These are so easy to make and have a little something for everyone, so whip up a batch to toast with a friend and let's celebrate another healthy, happy year. Cheers!
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INGREDIENTS
8 ounces champagne
4 ounces chilled apple cider
2 tablespoons pomegranate arils
2-4 sprigs fresh rosemary

DIRECTIONS
Pour equal amounts of champagne and apple cider into each small glass or flute. Top each drink with a tablespoon of pomegranate arils and a couple sprigs of rosemary. Serve + enjoy! 

NOTES
​Makes 2- 6 oz. drinks.

If you don't have/ like pomegranate, sub in halved cranberries or fresh raspberries!
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<![CDATA[Potato Leek Gratin]]>Sat, 26 Dec 2015 18:17:16 GMThttp://www.fettlevegan.com/recipes/potato-leek-gratinPotato Leek Gratin
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If you've hung around here for awhile you probably know that I'm a big potato eater, having grown up in the great state of Maine. I like 'em cooked every which way and eat them way more than I probably should. But screw balance, because potatoes are the star of this dish and they are so, soooo worth it here. We started by slicing up our potatoes really thin, adding leeks cooked in garlic and rosemary, and covering the whole thing in a super cheezy sauce and homemade parmesan. It gets nice and bubbly when it cooks up and packs a ton of flavor. Its an easy dish to whip up and would make a great main or side dish at any meal. I used to love when my Mom would make gratin with dinner, so I'm happy I finally recreated the dish - but with a lot more flavor and a LOT less fat and salt than normal. It's cheezy, oozy-gooey, full of rich, savory flavor and something you're gonna wanna shovel into your mouth as soon as you pull it out of the oven - even Grandma will be impressed. Let's eat!

Looking for more with potatoes? Try our super popular Potato Leek Soup, Celeriac Mashed Potatoes, or  Classic Backyard Potato Salad!
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INGREDIENTS
2 lbs. gold potatoes, thinly sliced
2 tablespoons coconut oil
4 large leeks, trimmed and thinly sliced
4 cloves garlic, minced
3 sprigs fresh rosemary
1 teaspoon salt
1/2 teaspoon pepper

1 cup unsweetened almond milk
1 - 14 oz. can full-fat coconut milk
1/2 cup nutritional yeast
3 tablespoons corn starch 
2 tablespoons fresh rosemary, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup homemade parmesan cheeze, to garnish the top

DIRECTIONS
Preheat oven to 375 degrees. 

Thinly slice potatoes and layer them into a greased 9x13 inch baking dish.

Heat the coconut oil in a large cast iron pan over medium heat. When melted, sauté the leeks, garlic, and fresh rosemary over medium heat. Season with the salt and pepper and cook until softened and fragrant, about 5 minutes. [Take care NOT to burn the garlic + leeks- they don't taste good.] Remove the pan from heat, toss the rosemary stems, and pour the garlic leek mixture over the sliced potatoes in the casserole dish. 

In the same pan you used to cook the leeks and garlic, whisk together the almond + coconut milks, nutritional yeast, corn starch, fresh chopped rosemary, salt and pepper. Cook over medium heat, stirring occasionally, until the mixture thickens - about 5 minutes. Pour this mixture over the leek and potatoes in the casserole dish and use a spoon to gently smooth it over the top, letting it fill the crevices between the veggies. 

Sprinkle parmesan cheeze over the top and bake for 30-35 minutes, until the mixture is golden and bubbling. Serve + enjoy!

NOTES
Serves 8.

Leftovers save well in an airtight container in the fridge up to a week. 
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<![CDATA[Peppermint Hot Chocolate]]>Wed, 23 Dec 2015 18:00:23 GMThttp://www.fettlevegan.com/recipes/peppermint-hot-chocolatePeppermint Hot Chocolate 
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The weather - even here in Southern California - is finally getting cold and wintery. Okay cold-ish. And not very wintery. But it still makes me want to put on an extra pair of socks, curl up in bed with a warm mug and a good book and call it a night. Ever since I first whipped this recipe up a few weeks ago I've been coming back to this seasonal sipper on the regular because it's rich, chocolatey, and envelops you in sweet, decadent, Holiday-charged hug. Top it with a few marshmallows and DAMN GINA! You're gonna get just as addicted as I am, I just know it.
​We also have an option to make it lighter, if super rich, delicious, chocolatey drinks aren't your favorite. Of course, if those AREN'T your favorite kind of drinks, you're probably hanging out on the wrong blog. I should be eating more greens, but I love a good cup of liquid chocolate and I'm not shy about it. Anyway - you probably have all the ingredients for this drink on hand now, and if peppermint isn't your thing you can easily leave it out or substitute a flavored extract you prefer. Do you. And do this drink, 'cause it's damn good.
On that note, Happy Holidays! We'll be back after Christmas with a new recipe, but 'till then, we hope you get to spend your Christmas in whatever way you want to spend it and that you're taste-testing all of Santa's cookies. He doesn't need to eat 'em all anyway. 

Looking for a few last-minute Christmas goodies to munch? Check out our Savory Stuffed Mushrooms, milkshake-like Brandy Alexanders, and Gingersnap Buttercream Cookie Sandwiches
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INGREDIENTS
1- 15 oz. can full-fat coconut milk
1 oz. (about 1/4 cup) chocolate chips OR chopped bar chocolate 
1/4 cup sugar
2 tablespoons cocoa powder
1 teaspoon vanilla extract
3/4 teaspoon peppermint extract
pinch of salt
mint leaves, for garnish
vegan marshmallows, if you like 'em

DIRECTIONS
In a medium saucepan whisk together the milk, sugar, and salt over low heat until the sugar dissolves. Whisk in the other ingredients and cook until hot - NOT boiling. Pour into a large mug, top with marshmallows and a fresh sprig of mint, and enjoy! 

​NOTES
Makes 1 large or 2 smaller mugs of cocoa. 

For a lighter cup of hot chocolate, sub your favorite non-dairy milk in place of the coconut milk.

For a plain mug of cocoa, you can leave out the peppermint, or get creative and sub a different flavor like orange or lavender! 
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<![CDATA[Vegan Brandy Alexander]]>Fri, 18 Dec 2015 17:43:55 GMThttp://www.fettlevegan.com/recipes/vegan-dairy-free-brandy-alexanderBrandy Alexander
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If you're looking for something a little different to sip at the Holiday's this year, we've got your back. This recipe (okay, we tweaked it a bit) has been in Alex's family for a long time. I don't know how long exactly, but long enough to have become the Official Owens' Family Drink of the Holidays! When Alex turned 21 he was given the privilege of learning the recipe and making all the batches that Christmas. Batches alternate between he and his younger brother now, but he still loves making them. He even started making this vegan version after he went completely plant-based a few years ago so he could keep with tradition. I don't think it would be Christmas for him without one! His vegan version tastes super similar to the original since he kept the same 3-2-1 formula as the original, and is a great option for parties where people may have food preferences or dairy allergies. We used chocolate liquor, but you could sub in a coffee liqueur like Kahlua and I'm sure it'd be just as tasty. It's kind of like the less thick, much tastier cousin of eggnog...I think you're gonna like it! Oh, and make sure you have a little fresh nutmeg to grate over the top - it makes all the difference. Cheers!
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INGREDIENTS
15 oz. can full-fat coconut milk (OR 15 oz. your choice non-dairy milk, though it will be less thick)
10 ounces chocolate liqueur 
5 ounces brandy
1-2 cups ice
freshly grated nutmeg, for garnish

DIRECTIONS
In a high-speed blender combine all the ingredients and blend until desired consistency is reached. The drink should be thick but creamy - like drinkable milkshake texture. Enjoy immediately! 

NOTES
Serves 4.

​The alcohol we used is vegan approved by Barnivore. You can use it to look up ANY type of alcohol to see if it's vegan-friendly.

Like we said above, you can substitute whatever non-dairy milk you have on hand here, though it won't be quite as thick as the original.
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