Of course, food should be healthy. While studying at the Institute, in winter I always twisted walnuts, dried fruits, lemon in a meat grinder, added liquid honey and stored it in a jar in the refrigerator, using 2 tbsp. l. with tea every day - a source of energy, maintaining immunity in the winter at a high level. Over time, I transformed the recipe into homemade sweets, covering it with chocolate icing.
| Cook Time | 200 minutes |
| Servings |
Ingredients
Base:
- 120 gram Walnuts
- 4 pieces Dried apricots large, seedless
- 4 pieces Dried plum seedless
- 7 pieces Cherries (dried)
- 12 pieces Raisins
- 1/4 teaspoon Vanilin
- 3 tablespoons Lemon juice freshly-squeezed
- 80 gram Honey any taste, liquid
Glaze:
- 100 gram White chocolate
- 50 gram Dark chocolate
- 4 tablespoons Milk optional
- 4 tablespoons Lemon juice freshly squeezed, for taste, optional
On top:
- 2 teaspoons Sesame seeds white and black 1 teaspoon each
Ingredients
Base:
Glaze:
On top:
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Instructions
- Wash any pitted dried fruit and pour boiling water over it for 10 minutes to soften it. The whole mix a handful of dried fruit.
- Meanwhile, chop the walnuts coarsely with a rolling pin and fry them quickly in a dry pan, then pour them into a deep bowl. Softened dried fruits finely cut and pour out to the nuts.
- Add vanilla. Gradually add liquid honey, kneading with a spoon, so that the mass eventually becomes sticky.
- Squeeze the juice from the lemon and mix the mixture again.
- Take the mixture on a tablespoon and form a candy (in this case, a cone) with wet fingers.
- In advance, lay a flat narrow dish with cellophane film. Spread the blanks with a spoon, helping with your fingers, on the dish. Send to the freezer for 1 hour to solidify.
- Prepare the ingredients for the glaze: 4 tablespoons of fresh milk (fat content is not important), 100 g of white chocolate, 50 g of dark bitter chocolate, 2 tablespoons of freshly squeezed lemon juice if desired for taste. Use white with the addition of dark or only dark chocolate - the choice of the cook, but the amount of solid product initially - 150 gr. In a water bath or microwave, melt 100 grams of white chocolate, adding 4 tablespoons of milk. Keep in mind that a mixture of white chocolate and milk will take on a liquid consistency when heated, but adding 50 g of dark bitter chocolate will result in the consistency of glaze. When cooking, stir the future glaze with a tablespoon. You can not add milk, just melt the chocolate in a water bath.
- As a result, the mixture will get a thick glaze. Do not forget to stir with a spoon when cooking. At the end, add fresh lemon juice to taste as desired in the glaze and stir with a tablespoon.
- Get the dish with the blanks out of the freezer. Convenient-pull out the dish carefully, leaving the candy blanks on the film on the table. Put a clean cellophane film on the dish.
- Quickly dip with a fork or fingers in the hot glaze of the workpiece and set them on the dish. If desired, you can sprinkle white or black sesame seeds on top. Send to the freezer for 2 hours or more.
- When cut with a knife, they do not crumble. Tea with mint and a couple of these candies are the key to a wonderful peaceful mood, cheerfulness and strength. Delicious and healthy. Output: 20 PCs. BON APPETIT!
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