Why do we so rarely remember joy? We remember bills, deadlines, pipes bursting, taxes, the nagging sense of needing to do more—but rarely do we stop to recall the things that make our hearts buoyant. This year I’ve decided to make a practice of joy, to consciously remember the things that make me breathe deeply.
What’s your list? Here’s mine:
Singing out loud. Staying in. Holding hands. Making out. Everyone saying how they really feel. Seeing the stars. That moment my skin hits the ocean. Playing with kiddos. Listening to elders. Being quiet. Learning something new. Making a mess in the kitchen. Eating with my fingers. Raspberries. Chocolate.
So for all the moments that we remember to remember: Chocolate-Covered Raspberries with Cardamom & Vanilla Bean.
By Lily Diamond
Ingredients
- 2 cups fresh raspberries, washed and drained
- 1/2 cup finely chopped semi-sweet chocolate
- 1/3 cup raw virgin coconut oil
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla bean extract
- 3/4 teaspoon ground cardamom
- 1/4 teaspoon sea salt
Directions
Place a small sauce pot with an inch of water on the stove. Find a heat-proof bowl that will fit into the top of the pot without touching the water and set aside. Turn heat on high until water boils.
Place chopped chocolate, coconut oil, maple syrup, vanilla bean, cardamom, and sea salt in heat-proof bowl and nestle it on top of pot. Stir until almost all chocolate is melted, then remove from heat and continue stirring until it’s completely melted.
If you accidentally overheat and see solids, re-emulsify mixture in a blender.
Cover a cookie sheet with parchment paper and arrange raspberries upright on sheet, about half an inch apart. Use a spoon to drizzle them with as much chocolate as you’d like. Pop them in the freezer for 5-7 minutes, depending on how hard you’d like the chocolate to get.
Remove, pop in your mouth, and feel joy! You can keep the chocolate drizzle on your countertop for a few days, and blend to re-emulsify as needed.
Nutritional Information
- Calories
- 132
- Total Fat
- 10 g
- Saturated Fat
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 60 mg
- Carbohydrates
- 9 g
- Dietary Fiber
- 3 g
- Sugars
- 6 g
- Protein
- 1 g
YIELD:
10 servings
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