3 Easy no-bake Valentines Treats

I am actually really not that much of a fan of Valentine’s Day – but when you’re a blogger, you absolutely cannot miss out on any festivities. Especially ones as aesthetically pleasing as Valentine’s Day.

Anyone who knows me knows I LOVE anything baking/cooking related and since we have absolutely f all else to do, I thought I’d have a go at knocking up some of my own valentines treats. The idea was to make some treats that you can include in a grazing table, or on a charcuterie board – any excuse for a charcuterie board, I swear. These are three super quick and easy treats you can knock up the morning of/ night before Valentine’s Day – you don’t even have to bake them!

Chocolate covered strawberries

The classic! Seems pretty self explanatory, however there is a bit of a knack to it would you believe. You can use any type of chocolate- I used white chocolate as it is my favourite and I can turn it pink… Bonus!

Ingredients
  • A pack of strawberries
  • White chocolate (you can also use milk/dark if you aren’t bothered about the colour!)
  • Pink food colouring
  • White chocolate icing pen for drizzling (you can also use normal chocolate and drizzle it!)
Method
  1. Clean your Strawberries and leave them to dry completely – I done this a good 5-6 hours before.
  2. Line a baking tray/chopping board with baking paper.
  3. Melt your white chocolate by placing in a bowl, microwave for 30 seconds first, and then 10 second intervals keeping a close eye so you do not burn it.
  4. Once melted, squeeze in some food colouring until you have the desired colour.
  5. Pinch the strawberry at the very top of the stalk/leaves, and roll around in the chocolate. Roll until completely covered, and then hold the strawberry bottom down over the bowl so that the excess chocolate drips off.
  6. Place onto the baking tray carefully and repeat until all strawberries are covered.
  7. Take your chocolate icing pen (or melted chocolate- make sure it’s tempered right and still very runny – if not place in microwave again for 10 seconds) and gently drizzle over all of the strawberries until nicely covered.
  8. Leave to set fully in the fridge.
  9. Store in an airtight container with a paper towel over to stop them from sweating.

Biscoff Truffles

I have been making these for around 2 years now and they always go down a treat. They take 20 mins max to make, you only need 4 ingredients and they are DIVINE.

Ingredients

The truffle

  • 120g lotus biscuits
  • 70g cream cheese
  • 50g biscoff spread

The shell

  • 120g white chocolate
  • 60g biscoff spread
  • Some pink food colouring (optional)
  1. Prepare a baking tray with baking paper laid on top.
  2. Place 120g biscuits into a sandwich bag and crush up to a fine crumb using a rolling pin.
  3. once crushed, empty all but a handful of crumbs into a bowl.
  4. Mix the cream cheese and the biscoff spread into the crumbs until you have a paste like consistency.
  5. Roll them into small truffle size balls and place each ball onto the tray.
  6. Pop into the fridge whilst you prepare your shell.
  7. Place white chocolate and biscoff spread into a bowl .
  8. Pop into the microwave for 30 seconds first and then 15 second intervals until melted.
  9. Give it a good stir and then add your food colouring (optional).
  10. Take truffles out of the fridge and using 2 forks, slowly dunk each ball into the chocolate until fully coated.
  11. Lay back onto baking paper and repeat.
  12. Drizzle chocolate and sprinkle the leftover crumbs onto the truffles.

Mini white chocolate and raspberry cheesecake

This was my first time ever making mini cheesecakes and I was really impressed! I used the same recipe I normally use – here. But divided all of the ingredients by 6. They were delicious and definitely a great entry on the charcuterie board!

Ingredients

You will need 2 jars for this recipe.

The base

  • 50g lotus biscuits
  • 25g butter

The cheesecake

  • 45g of white chocolate
  • 85g full day cream cheese
  • 15g icing sugar
  • Drop of vanilla essence
  • 50g double cream
  • Handful of fresh raspberry’s
Method

Base

  1. Crush the lotus biscuits to a breadcrumb-like consistency.
  2. Melt the butter in the microwave.
  3. Mix the butter and the biscuits together and press down firmly into the bottoms of the jars.
  4. Place into the fridge for 3 hours.

Cheesecake

  1. Melt your white chocolate by placing in a bowl, microwave for 30 seconds first, and then 10 second intervals keeping a close eye so you do not burn it- then place to the side.
  2. Using an electric whisk, whisk together the cream cheese, icing sugar and vanilla until smooth- pour in the double cream and whisk until thick.
  3. Once thick, pour in the cooled white chocolate a whisk for a few seconds to combine.
  4. Fold in the raspberries.
  5. Spread the mix over the base and refrigerate for at least 3 hours or so.
  6. Top with some more raspberries.

So there you have 3 mega quick, simple recipes! Great additions to the valentines festivities- the best part is they taste as good as they look!