tiny 'tines.

We don't do big huge valentine's day around here; more like little teeny. I like the idea of a holiday based around loving and such, but I feel like that should be a year-round thing, and having one day stand out among the rest makes it seem like it's okay to neglect the other 364. eh?

Presents were, as always, hand made valentines, and this year I decided to try something I've always wanted to do; raspberry candies. Every summer we've been together, we've gone to cape may and one of our favorite spots to visit is a little candy shop that sells chocolate covered everythings. Husband's favorite are the raspberries (mine too, obviously). The guy pours your choice of dark or milk over the little cups of fruit and then you either wait for it to set up or eat it all mushy and delicious right there. It's amazing and seriously one of my favorite things about vacation. I've been thinking about how to execute it for the longest time and Saturday morning I just woke up and decided to dive in. I didn't have a recipe, but somehow everything I had on hand just made the perfect match, down to the last drop, it was fated... and they disappeared way before the actual holiday arrived!

Chocolate "Truffled" Raspberries
2/3 cup soy creamer
1/2 bag semi-sweet vegan chocolate chips
35 raspberries
7 cupcake liners

1. Place four raspberries in each liner, reserving the extra. Add your chocolate chips into a separate bowl.

2. Heat your cream in a microwave-safe bowl for about two minutes, keeping an eye on it - you don't want bubbles! If you don't have a microwave, just bring it up just before a boil on the stove top.

3. Pour your heated cream into the chocolate chips and whisk, whisk, whisk. If you find this doesn't totally incorporate, pop it into the microwave for 5 seconds to bring everything back up to temperature.

4. Spoon two spoonfuls (i used a regular ol' teaspoon)over each cup of berries. Finish with extra berry on top.

5. Set up in fridge for 1-2 hours, until firm.


These were phenomenal. I think the extra cream made the texture light and fluffy like a truffle. The fruit was just sweet enough to not be a total sugar attack when combined with the chocolate. I can't believe I pulled these off, really, I'm still thinking about them.