Meri Meri

Sips, Sweets & Snacks

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I’m not found in malls all that often, but whenever I am you can be sure I’ll leave with at least a handful of chocolate covered strawberries. Honestly, good chocolate dipped strawberries are strangely hard to find, and even in the depths of shopping mall chocolate boutiques they can be difficult to come by (you should see my face when Godiva is sold out). It recently dawned on me that instead of pushing my way through the crowds at the Eaton Centre I could just try making my own, and what better time than Valentine’s Day right?

Simple to make, crazy delicious, and oh so slightly floral, this recipe definitely rivals any other chocolate covered strawberry I’ve tried- plus, it’s vegan! Wrap up a batch to give to each of your Galentines February 14th, or enjoy an entire box to yourself with a bottle of champagne and The Notebook (we promise we won’t judge.)

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Ingredients //

Vegan chocolate chips
Coconut Oil
Rosewater (ideally with oil listed as an ingredient)
Fresh strawberries
Sprinkles of your choosing

Recipe //

Prep by making sure your strawberries are as cold as possible, and pre-freeze a baking sheet or plate to rest them on once dipped. 

1. Melt your chocolate and coconut oil together in double boiler using the ratio 3/4 cup chocolate chips to 1TBSP coconut oil.

2. Once the chocolate and coconut oil are fully melted, add a drop or two of rosewater and stir.

3. Start dipping the strawberries into the chocolate, twirling them slightly before setting them down on your pre-chilled surface (ideally a plate or marble platter)

4. Sprinkle each strawberry with, well, sprinkles!

5. Pop the strawberries in the freezer for 5-10 minutes to let the chocolate set before moving to the fridge.

Store in an airtight container in the fridge and enjoy for up to 3 days, or gift to your galentines!

Party Supplies via Meri Meri

Sips, Sweets & Snacks

by

Whenever Paige and I get together—whether it’s for a friendly heart-to-heart, a walk through the park or a day of dreaming up new collaborations—there is always tea involved. We love trying out different flavours and blends. Brewing up a hot pot of something new has become a bit of a tradition every time we’re in the studio.

One of our favourite tea finds by far has been Forever Nuts from DAVIDsTEA. It has a sweet, decadent flavour—somewhere between cinnamon buns and apple pie—and contains a bit of beetroot, which makes every cup a gorgeous shade of pink! Adding a splash of coconut milk, homemade vanilla syrup and some ice cubes makes for the perfect iced summer drink. And why stop there? For extra oomph, try spiking the tea!

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Makes two glasses. (If you desire a larger batch, double the recipe. Serve in a teapot!)
  • 1 ½ cups cold water
  • 3 tablespoons sugar
  • 1 moist vanilla bean
  • 6 teaspoons Forever Nuts tea
  • 8 ounces boiling water
  • 1 cup coconut milk
  • 4 ice cubes
  • 2 shots Galliano liqueur

    • Begin by making the vanilla syrup. Scrape the vanilla bean seeds from their pod into a small saucepan. Add the pod, cold water and sugar. Simmer mixture over medium heat until the syrup reduces to one cup, then strain. (Store in the fridge in an airtight container for up to two weeks!)

    Steep tea in boiling water for 6–8 minutes, then strain and pour evenly into two glasses. Divide the coconut milk and ice cubes between both glasses, leaving about an inch of space at the top.

    Top off each glass with a teaspoon of vanilla bean syrup and a shot of Galliano. Stir and serve!

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    Originally published on Glitter Guide! Written and photographed by Alyssa of Random Acts of Pastel and Paige of Bicyclette

    Party Supplies via Meri Meri