I love a good cocktail and I love a company that gives back, so I’m basically bouncing off the walls to be able to write about the new Amarula Plant-Based Liqueur.
Made from coconut milk blended with the ‘distinctive signature Marula fruit that has made Amarula a global sensation in over 100 countries’, this creamy delight is a welcome addition to any home’s bar cart. Being free from dairy, nuts, gluten, and artificial colours and flavours makes it a great item to keep on hand for all your guests, as it’s devoid of common allergens.
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On a personal note, the elephant is one of my favourite animals, so much so that I have a tattoo of the god Ganesh on my shoulder. I mention that because the Amarula tree is also known as the ‘elephant tree’ and you’ll see the beautiful image of an elephant on the bottle, as they enjoy eating the fruit of the Marula tree, which is legally protected.
Amarula Plant-Based is a welcome addition to any home’s bar cart.
When I first heard about this product, I was delighted to know that such a popular liqueur had come out with a plant-based version. It was then at the product’s launch event – a plant-based lunch at 1 Hotel in downtown Toronto – that I learned of their commitment to supporting causes that protect endangered species and local organizations centered around food rescue and food security – in Canada that includes Second Harvest and Tree Canada. This is when I went from being a curious cocktail connoisseur to being truly engaged in the product and the company.
Is it just me or does it get tiring to live in such a capitalistic society where profit margins seem to be valued above and beyond all else? I guess that’s why it is truly heartening to hear of companies that are working to give back. We’re all in need of a feel-good story these days.
Amarula announced a $15,000 donation to Tree Canada’s Edible Trees program which reconnects people back to their local food sources and builds community. Three $5,000 grants will be awarded one each in British Columbia, Ontario and Quebec.
Amarula Plant-Based is currently available at the LCBO for $31.45. Drink on its own over ice or use it as a main ingredient in your next fancy cocktail.
Try the Amarula Margarita
Ingredients:
- 30ml Amarula Vegan
- 30ml Blanco Tequila
- 20ml Lime juice
- 25ml Agave syrup
- Lime wheel to garnish
I chose not to include a salt rim but you go right ahead if that’s your jam!
The dessert pairing at the 1 Hotel lunch was a chocolate brownie with coconut ice cream and a glass of Amarula on the rocks. Here’s my recipe for ‘Chocolate Bomb Cakes’ that are just as rich and decadent and would be simply divine with a few shavings of dark chocolate atop a glass of chilled Amarula Plant-Based.
Chocolate Bomb Cakes
These really are ‘the bomb’ in more ways than one. They create a chocolate explosion when you slice into them and the flavour is rich, deep and chocolatey. The recipe makes 12 which will come in handy for those guests who ask for a second serving!
Ingredients:
- Safflower, canola or coconut oil for greasing muffin tin
- 1½ cups flour
- ⅔ cup sugar
- 1 tsp baking soda
- ½ tsp salt
- 1/3 cup cocoa powder unsweetened
- 1 cup unsweetened almond or rice milk
- ½ cup canola oil
- 2 tbsp apple cider vinegar
- 1 tbsp vanilla extract
- ½ cup dairy-free dark chocolate chips (or chocolate bar, chopped)
- Garnish: Sliced strawberries, raspberries or bananas, and icing sugar
Method:
- Preheat the oven to 350 degrees F. Lightly grease a 12-muffin pan.
- In a large bowl, sift dry ingredients together. In a medium bowl, whisk wet ingredients.
- Pour the wet mixture into the dry mixture and whisk until just combined.
- Fill each muffin cup with 1 heaping tbsp of the batter. Drop 1 tsp of chocolate chips into each muffin and fill with remaining batter.
- Bake for 12-15 minutes. Do not overcook or the chocolate will get absorbed into the cake.
- Remove from the oven and let sit for a few minutes to firm up slightly. Run a knife around each cake and lift out gently.
Enjoy!
