Uhhhh, no, it won’t stick together)) It’s been a long time since I ate so many sweets at night))
I was at a cooking class again in Aksinya Blanche's living room- a secret place for girls with powerful energy, delicious tea and sincere conversations.
There they draw and embroider, practice oriental dancing and yoga, talk with a psychologist and stylist, learn to braid hair and create unearthly beautiful flowers from fabric. And of course they cook delicious food!
We already know how or .
This time, the hospitable hostesses of the living room came up with a new project - “Healthy Sweets”, the opening of which was the “Sweet Balls” master class.
Nowadays you won’t surprise anyone with proper or separate nutrition, convinced vegetarians have long breathed a sigh of relief - they are no longer treated as outlandish animals that eat something unknown, and in any supermarket there are entire departments with diabetic nutrition, vegetable proteins, fiber, raw tofu and cookies without eggs. Moreover, in our city there are several “Lavka Healthy Products” stores - here you can even find vegetarian sausage and you can’t tell it apart from the usual one made from meat.
I’m not promoting anyone, moreover, I myself think that there is nothing tastier than a grilled steak with blood, but very often our menu includes the most harmless dishes - sometimes you just want meat, and sometimes vegetables))
What about sweets? I knew for sure that India, for example, is full of a wide variety of desserts and sweets, but I thought that some special ingredients were needed to prepare them. But it turned out that almost everything can be easily found at home in the kitchen cabinet or refrigerator. Well, or don’t be lazy and take a walk to the store))

So, I'm telling you! We rolled cotton balls))
With a minimal set of ingredients and a small quantity, we prepared several types of sweet balls - so many that 14 adults and not so little girls could not eat everything and stole valuable packages home - to share with loved ones))
These sweets, by the way, belong to Vedic cuisine. Oh, just don’t be scared and think that this is some kind of pagan witchcraft - on the contrary, this is a very interesting direction and even now it is fashionable to clarify in passing that you live “according to the Vedas.”
The Vedas believed that sweet taste works wonders - it calms people down, makes people smile and soften. Sweets are not only pleasure, they give strength and satisfy hunger.
Moreover, Vedic sweets differ from ordinary ones in that they do not make you fat. That's how you enjoy yourself, but you don't harm your figure and it's completely good for the soul))

Ekaterina Maksimovna taught us to understand the secrets of healthy sweets.
We were all literally amazed by her revelation - 20 years of experience as a technologist at a sausage factory! And then it hit like thunder - we need to change everything in life! And the principles of nutrition underwent the first changes - Ekaterina Maksimovna became a vegetarian, but how can she work in her profession now? So, with new taste preferences, the work also changed. And then the first vegetarian cafe “Gauranga” even opened in Abakan, which translated from Sanskrit means gaura “golden, sparkling, beautiful” and aṅga “body”. Unfortunately, for various reasons the cafe is no longer open, but you can order sweet balls (as well as cakes and dumplings) for delivery - as many as your heart desires! All the details are there in a group on VKontakte, and administrators promptly answer all questions.

It was very interesting to listen to Ekaterina Maksimovna - she talked about sweets with some extraordinary love, shared her favorite brands of products, answered questions with pleasure and was very, very upset by the creative chaos on the kitchen table.
“You have to work beautifully!” Her words really resonated with me.
And she also has unusually beautiful hands - now I will show you the process of creating sweet balls - you will see everything for yourself!

First on the list we had sweet balls "Snowball"

Required:

• 250 grams of granular cottage cheese 9%
• 150 grams of powdered sugar
• 250 grams whole milk powder
• boiled condensed milk for filling
• walnuts for decoration

Yes, according to the idea, these were supposed to be balls, but we were so busy with work that the air simply became hot and seemed to crackle. Therefore, our balls turned into flat cakes, but this did not affect their taste at all!))

Mix cottage cheese, powder and milk powder until smooth. It is better to choose dry and grainy cottage cheese - then it holds its shape well.
To give the future balls strength, the mass must be placed in the refrigerator (not in the freezer) so that it hardens a little.
The mass is not very sticky - you can directly take a piece from the bowl with your hands, make a flat cake, put a little (half a teaspoon) of boiled condensed milk or a nut inside, then carefully connect the edges and roll it into a ball without much fanaticism, because... the mass sticks together well.
Roll the finished ball in coconut flakes.
At this stage, everyone exhaled in unison: “Like Raphael!”)))
Place the balls on a plate and put them in the refrigerator so they don’t lose their shape. And the top can be decorated with half a walnut.

Cooking is true creativity. Our next balls were supposed to be “Energy balls” made from oatmeal, but we mixed up something with the ingredients and instead of oatmeal we poured talgan from a different recipe - this is how two completely new types of sweets were born))

Talgan is our typical Khakass product. To put it simply, these are grains of barley or wheat that have been well dried, then fried and then ground into flour (quite coarsely ground). Accordingly, the result is either barley or wheat talgan. Surely many have seen packs like this in local stores. There are 4 recipes on the back))

Surprisingly, talgan does not require any additional heat treatment - a couple of tablespoons of this “flour” can be diluted with a glass of milk, water or tea and get a real energy snack!
You can prepare a very tasty and healthy porridge by brewing talgan in boiling water and flavoring it with butter. Talgan is added with regular flour to cookies or made into a sweet treat - talgan balls.

Required:

• 250 grams of talgan (we used wheat)
• 50 grams of sugar
• 25 grams of carob or cocoa
• 70 grams coconut flakes
• 5 grams vanilla sugar
• 50 grams butter
• 100 ml. honey or condensed milk
• walnut kernels for filling

Another little-known ingredient beast is carob. Carob is the fruit (seed) from the pods of the carob tree, the seeds are collected and made into powder. This is a cocoa substitute - identical in appearance, color and even smell, only several times sweeter. The main difference is that carob does not contain caffeine, which means it does not have stimulating properties.
Unfortunately, we cannot find such a powder for free sale, but those who deal with spices can bring it upon request.

First mix all the dry ingredients (talgan, regular and vanilla sugar, coconut flakes, carob), and then add butter and honey (or condensed milk if desired).
Grind the mixture thoroughly with a spoon until smooth. The readiness of the mass is determined by hand - if the taken lump rolls into a ball and holds its shape well, it’s ready.
We form a flat cake from the mixture, put a quarter of a walnut inside and roll it into a ball.
The balls are elastic, dense, and even a little shiny.

Milk balls- this is directly analogous to childhood. Probably many people mixed powdered milk (or baby food powder) with condensed milk and feasted on the sugary-sweet mass.

Required:

• 200 grams of whole milk powder
• 1/4 can of condensed milk
• 15 grams butter
• 50 grams of walnut kernels
• 50 grams of dried apricots
• water for wetting
• coconut flakes for dripping

Soak the walnut kernels in cold water for a couple of hours (or better yet, overnight). This procedure makes the nut pliable, does not crumble, and you can easily remove all the brown films.
Place the dried apricots in boiling water for a few minutes - this will remove all the debris and dust, making it easier to cut.
Chop both nuts and dried apricots into small cubes or strips.
Mix dry milk, butter and condensed milk. Add condensed milk little by little to control the thickness of the mixture, otherwise the balls will not hold their shape. If you still overdo it and the mass spreads, you can put it on a plate, freeze it and cut it into diamonds.
Add chopped nuts and dried apricots to the mixture, mix well and roll into balls - the “dough” should be elastic and not sticky.
To make coconut shavings stick to the balls, wet them in water and roll them, and then place them on a dish.

While we were making balls, Ekaterina Maksimovna began to tease us with a cake))
Delicious eggless shortcrust pastry cake. It’s ready, if not instantly, then very quickly, and you can grease the cakes with anything.

Required:

• 500-700 grams of wheat flour
• 200 grams butter
• 1 cup of sugar
• 0.5 teaspoon soda
• 5 tablespoons 10% sour cream

Mix all the ingredients, divide into 5 parts, roll out and bake the cakes in an oven preheated to 180 degrees for 5-7 minutes.

While they are still hot and pliable, trim off any uneven edges.

The cream can be anything. For example, you can coat the cakes with boiled condensed milk, or mix sour cream with powdered sugar and add slices of banana, kiwi or strawberries. And sprinkle the top with cocoa (or carob).

BUT! Not a single good housewife will throw away goodies in the form of scraps from cakes, because you can use them to cook shortcrust pastry balls- such a “waste” recycler.

Required:

• shortbread scraps
• 2-3 tablespoons poppy seeds
• 0.5 cans of boiled condensed milk

Grind the shortbread or scraps from them using a rolling pin or by hand. It is not necessary to achieve a uniform size of crumbs; when they are larger or smaller, then the texture of the balls becomes more interesting.
Add poppy seeds and condensed milk to the crumbs, mix and follow the “old” scheme - pinch off a piece from the mass, make a flat cake, hide the nut inside, roll into a ball.
All the participants said - it tastes exactly like Anthill cake!

Although we got the ingredients mixed up at the very beginning, we still decided to cook energy balls- from oatmeal and slightly changed the recipe.

Required:

• 250 grams of oat flakes
• 50 grams of sugar
• 25 grams of carob
• 100 ml honey or condensed milk
• 70 grams of coconut flakes in the “dough” + for rolling
• walnut kernels for filling

The oatmeal flakes must be fried in advance in a dry frying pan and crushed with a coffee grinder, food processor or powerful blender (in appearance, this “flour” is very similar to talgan - so we got it mixed up).
Mix all the dry ingredients, and then add honey or condensed milk and knead the plastic mass.
We form small cakes, put a nut inside, roll into a ball, and then roll in coconut flakes.
The view is simply space! Ferrero-Rocher sweets are incredibly affordable and definitely dietary!

Yeah, rolling delicious balls is for you))
Everyone actively took part, it turns out this is a very exciting process - knead the mass, hide the filling inside, and form the ball. And rolling it in coconut flakes is a real pleasure.
Moreover, with so many hands, we easily prepared several large plates of sweets - it’s not difficult, but it looks delicious! Budget-friendly and useful!

Well, for a snack - dates with almonds.

Required:

• dates
• almond kernels
• butter

We peel the almonds and soak the kernels for a couple of hours in cold water - they become soft, easily peel off the brown film and completely change the taste.
Pour boiling water over the dates for a few minutes - firstly, we clean them of dust and debris, and secondly, they soften.
We remove seeds from dates - this is done very quickly for ripe fruits soaked in boiling water. And then insert an almond kernel in place of the seed. For a more delicate taste, generously grease the almonds with butter.
As it turns out, you can eat almonds even at night! Hooray!))

Well, then tea! Black, green, fruity, with or without sugar, strong coffee or delicate cappuccino.
And of course the table was laden with sweets!
Once again I will show you all our lovingly prepared balls: cottage cheese “Snowball”, from talgan, milk balls with nuts and dried apricots, shortcrust pastry with poppy seeds, energy balls from rolled oats.

We drank several liters of tea)) We talked about a million women's topics, asked Ekaterina Maksimovna about her lifestyle, Vedic nutrition and healthy products, laughed until she cried and ate delicious balls. Yes, just for the night! It says “Useful!”, it means we believe and don’t get fat))

But to be honest, you can’t eat too many of these sweets - they are very sweet and filling. I had a hard time getting a sample of all the types, and also the cake! The girls also quickly ate their fill, and there was still so much on the plates - she took the Hare home to treat her with healthy balls. Fortunately, he doesn’t turn his nose up at any strange or new food (well, except that he doesn’t eat capers) and has tasted our works to the fullest. Said delicious! Well, it’s still problematic for a man to slip a sweet candy instead of a piece of meat)) So it’s not deceiving, it’s really delicious! They even decided later that it would be a good idea to make such balls in advance and keep them ready in the refrigerator - clearly better than candy or a sandwich. I wanted something sweet with tea in the evening - here you go!

So no, it won’t stick together!))
Enjoy!

I bring to your attention a homemade recipe for delicious creamy sweets, somewhat reminiscent in taste of Raffaello, and I’ll tell you how to prepare them at home. Step-by-step photos show in detail and clearly the process of preparing “Coconut Balls”, so you will not have any difficulties preparing them!

Categories:
Preparation time: 1 hour
Cooking time: 30 minutes
Total time: 1 hour 30 minutes
Exit: 5 servings

Ingredients for Coconut Balls

• Cream 33% - 60 ml
• White chocolate – 100 g
• Butter – 30 g
• Waffle cakes – 70 g
• Coconut flakes – 2 tbsp.

Step-by-step recipe for homemade coconut balls "Raffaello"

Take a bar of quality white chocolate, break it into squares, put it in a saucepan and pour cream into it. Over low heat, without bringing to a boil, constantly stirring the chocolate mixture with a spoon, bring it until the chocolate dissolves, no need to boil.

When the chocolate mass has cooled to room temperature, add a piece of butter to it, which should also be at room temperature, that is, you should take it out of the refrigerator in advance so that it warms up. Beat the cream with a mixer until you get a homogeneous, smooth mixture.

Take waffle cakes without filling, unsweetened. Crumble them by hand or using a coffee grinder or blender. It is not necessary to grind until flour, large pieces will come across - no problem. 70 g is approximately six standard rectangular small cakes. I would like to note that coconut balls can also be prepared with the addition of whole nut kernels, then you will need to wash the nuts and lightly fry them in a frying pan, after which, if necessary, peel them or take ready-made fried nuts.

Now pour the crumbled wafer cakes into a container with cream, stir the mixture with a spoon and put it in the refrigerator for half an hour, this should be done so that the cream has time to harden a little and the wafer crumbs swell, which will facilitate the process of molding the candies.

There are many options for preparing them, you can try to cook them.

Coconut milk

Coconut water is often confused with coconut milk. Coconut milk is extracted from the pulp, it is white and has a different taste from coconut water. This milk is made by finely grinding the coconut meat and mixing it with water. This white liquid contains a lot of fats and sugars and is used to make sweets and savory sauces. I order it from online stores, as well as coconut flakes.

Coconut oil

For preparing confectionery products instead of 100 gr. margarine or butter should be used 75 g. coconut oil. It contains a lot of vitamin E, which contributes to normal reproductive function.

The photo on the right shows coconuts, peeled from the top layer.

Coconut oil is absorbed very quickly. It reduces the risk of atherosclerosis and heart disease, cancer and degenerative processes. It has long been noted that coconut oil lasts a long time, even when opened. This is due to its bactericidal properties. Therefore, it increases resistance to bacterial, viral and fungal infections.

Coconut or, as it is sometimes called, nut, is actually not a nut, but a drupe, that is, it is a stone fruit, similar to a cherry, but larger (15-30 cm). Fruit weight - 1.5-2.5 kg.

Option 1 homemade sweets Raffaello

Coconut flakes, 1/2 stick of butter, creamy vanilla wafers (with cream), ½ can of condensed milk, 100 gr. almonds, vanilla sugar.

Add condensed milk, 2 pinches of vanilla sugar, 2 tablespoons of coconut flakes to the softened butter. Beat everything very well. Cover the cream with a lid and put it in the refrigerator for 5-7 hours (the cream should harden well).

We form small balls from the prepared cream. Place an almond in each ball. Roll the ball in waffle crumbs (crush the waffles in advance). Then in coconut flakes. Place the sweets in the refrigerator for several hours. Serve the candies straight from the refrigerator as they are very delicate and may melt.

Option 2 - with cottage cheese

Cottage cheese 250 g, coconut flakes, sugar 150 g. Mix everything, form into balls, roll in coconut and put in the refrigerator for half an hour. You can put a nut inside.

Healthy coconut cake

Ingredients: almonds, prunes, dates, coconut flakes. Mix, maybe in layers, roll in coconut.

Eggless Coconut Balls

• 100 g butter at room temperature
  200 g flour
  100 g sugar
  50 g coconut flakes
  4 tbsp. milk

Knead the butter with flour. Then add the remaining ingredients and knead into a soft dough. Roll into balls and place on a baking sheet lined with baking paper. Bake in a preheated oven at 180 degrees. Approximately 20-25 minutes.

Coconut cake without flour and eggs

300 g sweetened condensed milk

300 g coconut flakes
2 tsp vanilla essence or vanilla sugar

Mix everything. Preheat the oven to 180 g. Line a baking sheet with baking paper and grease with oil.

Spoon the mixture (you can make balls with your hands) onto a baking sheet.

Bake for 10-15 minutes.

Healthy candies with peanuts and coconut

Candy can be stored in the refrigerator for up to 14 days!

Ingredients: Figs, dates, peanuts, coconut flakes. Mix and form candies, put them in the refrigerator.

Coconut cakes made with eggs and sugar

Beat the eggs with sugar in a water bath into a strong foam, remove from the bath, continuing to beat, cool (you can use a bowl of cold water), add coconut. Leave for 15-20 minutes. in the refrigerator.

Use two tablespoons to form round cakes and place them on a sheet of parchment.

Bake until light brown at T = 150-170 C.

Coconut Brownie Cookies

1. Lightly dry the coconut on a baking sheet and let cool.

2. Beat the whites into a strong foam, so that you can cut them with a knife, gradually beat in the sugar, cinnamon and confectionery oil.

3. Carefully add the coconut flakes to the “egg snow” (without stirring). Using 2 teaspoons, place mounds of dough onto a baking sheet and place in an oven preheated to 130-150 degrees C for 20-25 minutes.

Layered chocolate coconut cakes

For the chocolate base:

100 g butter

1/2 cup sugar (250 ml glass)
1 large egg
1/4 cup cocoa powder
1/4 cup flour
1/4 tsp. salt

For the coconut layer:

2 large eggs
3/4 cup sugar
0.5 tsp vanilla extract (or vanilla on the tip of a knife)
1 cup flour
200 g coconut flakes + about.5 cups for sprinkling

Sugar can be reduced to suit your taste. Preheat the oven to 220 degrees.

Beat the melted butter, sugar, eggs, then add cocoa and flour, gently knead until smooth. Pour the mixture into the mold and put it in the oven until the edges begin to lag behind the walls of the mold (15-20 minutes). Remove and let cool while we prepare the coconut layer.

Beat eggs with sugar and vanilla, carefully stir in flour and coconut. Spread the coconut mixture on top of the chocolate layer and smooth it out. Sprinkle coconut flakes on top.

Place in the oven and bake for 25-30 minutes until the chips turn golden and the splinter immersed in the cake comes out almost dry.

Cool in the pan, then remove by lifting the edges of the foil and cut into portioned cakes. The bottom layer turns out viscous - don’t be alarmed, that’s how it should be.

Bounty candy recipe

1. Melt butter, cream and sugar over low heat. Remove from heat and add coconut flakes. Mix all this well.
2. Place this entire mass in a mold covered with paper and put it in the refrigerator for an hour.
3. After this, we cut the candies and again put them in a cold place, but this time for the night. If you don’t have enough patience, you can put it in the freezer for 2-3 hours.
4. Melt the chocolate: Place small pieces of chocolate in a heatproof bowl and place over a pan of simmering water.
5. Take the bars and dip them in chocolate... then leave them on the paper and let the chocolate harden. The candies are ready!