My room is FREEZING 24/7, and now that its winter its even colder, so I made this seasonal spell to share with you guys! :^)
● Nutella(if you like it really chocolatey you can add cocoa powder too)
● Milk(or a milk substitute)
● A microwave safe mug
● Cinnamon(sugar or powder works fine)
● Vanilla extract
Recipe: First, take your microwave safe mug and add a spoonful of nutella. Next fill your glass with milk and sprinkle cinnamon(cinnamon is associated with the element fire and brings happiness) on top. Now add a dash of vanilla extract(vanilla represents changes, so in this case it would represent a change from cold af to comfortably warm). Stir it up, then put it in the microwave for 1 minute. Take it out, stir, and repeat until your hot chocolate is hot and thoroughly mixed. Once youre done, put your hands around the mug(dont burn yourself!) and imagine the warmth surrounding you, like a blanket. Now you can drink it!
Summary: Stuck in the memories of the past, you had always held a grudge against Mark for his never-ending teasing throughout high school. Now a few years older, a few years wiser, you find Mark locked outside of his college dorm in a snowstorm and lend him a helping hand by inviting him into your own dorm. Despite knowing just how much you secretly gushed over your high school rival, you were clueless as to how suave Mark Tuan could be.
A/N: This is dedicated to my amazing friend, Sarah! Happy Birthday and thanks for always being there for me babe. <3 :’) @smolssi
• 4 dates
• 1 + 2 tsp of honey/syrup
• 1 tbsp of almond milk
• 10 peanuts
• 20 raw cashews OR 1 tbsp of almond meal + 1 tsp of coconut oil
• chocolate coating of choice
Soak the dates and cashews (if you’re using them) for at least 1-2 hours. For the caramel layer, peel the dates and process them with almond milk and 1 tsp of honey. Chop the peanuts and mix with your “caramel” mass, leave it in the fridge. Meanwhile, process 2 tsp of honey with cashews or a combination of almond meal and coconut oil (you don’t need a blender for this version). Shape a layered bar and leave it in the freezer while making the coating. Cover with chocolate and freeze again. Keep it in the fridge for about 30 minutes before eating ☺️
Vegan PB filled dark chocolate hearts! I loved Reeses peanut butter cups when I ate dairy, but I figured a Vegan alternative would be easy to make!!
Ingredients: 150g Dark Chocolate (make sure it doesn’t contain dairy) ¼ Cup Smooth Peanut butter.
Method: 1. Melt 100g of the chocolate in a small bowl. 2. Spoon into moulds (I used a silicone ice tray), making sure the chocolate is spread on the sides. 3. Freeze for 10 minutes or until solid. 4. Spoon just under a teaspoon of peanut butter into each of the chocolate shells. 5. Melt the remaining 50g of chocolate. 6. Spoon the melted chocolate over the peanut butter to seal the chocolate mould. 7. Freeze for 30 minutes until completely solid. 8. Pop out of the moulds and keep chilled!
You can temper the chocolate in a Bain-Marie if you want to give it a glossy finish- my temperature probe is broken so I didn’t bother this time!