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Millet Pralines 'Forest Treasures of Podlasie' with a hint of Żubrówka - photo 1
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Millet Pralines 'Forest Treasures of Podlasie' with a hint of Żubrówka

Wegetariańskie Desserts Przekąski Vegan dishes 90 min Medium 13 wyświetleń ~20.95 PLN - (0)
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Description

Here is a dessert that pays homage to nature and the traditions of Podlasie, presented in a modern, healthy form. Millet Pralines 'Forest Treasures of Podlasie' are velvety, melt-in-your-mouth power balls that derive their sweetness solely from natural ingredients: dates and a touch of linden honey. The base of the pralines is millet, valued for its nutritional properties and delicate, nutty flavor. Freeze-dried forest berries add depth, exploding in the mouth with an intense, tart note, while the unique regional character is given by the subtle aroma of bison grass, reminiscent of the Białowieża Forest. Each praline is hand-formed and then rolled in crunchy coconut flakes, noble cocoa, or roasted hazelnuts, creating not only a beautiful mosaic of colors and textures but also providing a variety of taste sensations. It is the perfect option for a healthy snack, an elegant dessert, or an edible gift straight from the heart.

Składniki (10)

Servings:
5
  • Millet 100 g
  • Daktyle suszone bez pestek 150 g
  • Olej kokosowy nierafinowany 3 łyżki
  • Linden honey 2 łyżki
  • Freeze-dried berries 15 g
  • 🌿 Przyprawy
  • Bison grass aroma 1 łyżeczka
  • Sól himalajska 1 szczypta
  • ✨ Opcjonalne
  • Coconut flakes 30 g
  • Cocoa powder 30 g
  • Ground hazelnuts 30 g
💰 Szacowany koszt dania: ~20.95 PLN (4.19 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of millet groats

1

Pour 100g of dry millet into a fine sieve. Rinse it thoroughly under running water, first with cold water, and finally pour boiling water over it. Stir the millet vigorously with your hand while rinsing to remove the saponins that give it a bitter taste. Rinse until the water running from the sieve is completely clear.

Ingredients: Millet
This is the most important step to ensure the pralines are not bitter! Use a sieve with very fine mesh to avoid losing any grains of the groats. Do not skip pouring boiling water over them - this completes the process of removing bitterness.
2

Rinse the groats and transfer them to a small pot with a thick bottom. Pour in 200 ml of water (maintaining a 1:2 ratio, meaning two parts water to one part groats). Add a pinch of salt. Bring the water to a boil, then reduce the heat to the absolute minimum. Cover the pot with a lid and cook for about 15-20 minutes, until the groats absorb all the water. Do not stir the groats while cooking.

Ingredients: Millet, Sól himalajska
Use a pot with a thick bottom to prevent the groats from burning. Cooking on low heat with the lid on will steam the groats and make them fluffy. After 15 minutes, you can take a look under the lid - if there is still water at the bottom, cook for a little longer.
3

Remove the pot from the heat and let the groats sit covered for another 10 minutes to finish cooking. After this time, remove the lid and gently fluff the groats with a fork. Transfer the groats to a large, flat plate or a wide bowl and set aside to cool completely. It must be cold before adding to the rest of the ingredients.

Ingredients: Millet
Spreading the groats on a flat surface will significantly speed up the cooling process. The warm groats would melt the coconut oil too quickly, and the mixture would be too runny to form balls.

Preparation of the praline mixture

4

While the groats are cooling, prepare the dates. Place 150g of dried dates in a bowl and cover them with hot, boiled water, ensuring they are completely submerged. Set aside for about 15 minutes to soften. After this time, drain the dates in a sieve (keep the water!), and then transfer them to a blender or food processor.

Ingredients: Daktyle suszone bez pestek
Soaking the dates is key to blending them into a smooth paste easily. If you have a very powerful blender, you can skip this step, but the mixture will be smoother with soaked dates. The water from the dates is sweet and can be used to sweeten tea or oatmeal.
5

To the blended dates, add completely cooled millet porridge, 45g of coconut oil, 30g of linden honey, 15g of freeze-dried berries, 5g of bison grass aroma, and a pinch of salt. Blend everything on high speed for 2-3 minutes until you achieve a thick, sticky, and relatively uniform mixture. Occasionally stop the blender and scrape down the mixture from the sides of the container using a silicone spatula.

Ingredients: Millet, Daktyle suszone bez pestek, Olej kokosowy nierafinowany, Linden honey, Freeze-dried berries, Bison grass aroma, Sól himalajska
Use a high-power blender or a food processor with an 'S' blade. If the mixture is too thick and the blender struggles, add 1-2 tablespoons of the water in which the dates were soaked. The mixture does not need to be perfectly smooth - small pieces of grains or berries will add an interesting texture to the pralines.

Shaping and coating the pralines

6

Prepare your station for coating the pralines. If you are using optional ingredients, pour each of them (coconut flakes, cocoa, ground nuts) onto separate small plates or into bowls. This way, you will have everything at hand and avoid a mess.

Ingredients: Coconut flakes, Cocoa powder, Ground hazelnuts
The work will be cleaner and more organized if you prepare everything in advance. You can use any other toppings: poppy seeds, sesame seeds, crushed freeze-dried raspberries.
7

Moisten your hands with a little water so the mixture doesn't stick to them. Use a teaspoon to scoop small portions of the mixture (about 20-25g each) and roll them in your hands, forming neat balls the size of a walnut. Try to make all the balls similar in size.

If the mixture is still too sticky, you can place it in the fridge for 15 minutes to let the coconut oil firm up slightly. Regularly wetting your hands with water is the simplest way to avoid the problem.
8

Immediately transfer each formed ball to one of the plates with the coating. Gently roll the praline on all sides, shaking the plate or turning it with your fingers until it is evenly coated. Place the finished pralines on a clean plate or a board lined with baking paper.

Ingredients: Coconut flakes, Cocoa powder, Ground hazelnuts
The easiest way to coat the truffles is right after shaping them, while they are still sticky on the outside - the topping will stick better. You can make truffles in three different flavors or choose just one favorite topping.

Cooling and serving

9

Cover the plate with the finished pralines with plastic wrap or place them in an airtight container. Refrigerate for at least 30 minutes. During this time, the pralines will firm up, and the flavors will meld. Serve chilled.

Cooling is essential for the pralines to achieve the right, firm consistency. Do not skip this step. Pralines taste best straight from the fridge.

Fun Fact

💡

Bison grass, or Hierochloe odorata, owes its unique scent to coumarin. In the Białowieża Forest, it is a natural delicacy for bison, hence its name. In folk tradition, it was attributed with magical powers and woven into wreaths during celebrations.

Best for

Zdrowa przekąska do kawy Podwieczorek dla dzieci Elegancki deser na przyjęcie Jako jadalny prezent

Tips

🍽️ Serving

Pralines look best served in small, decorative muffin liners. They can be arranged on a wooden board or a ceramic plate, decorated with fresh berries (blueberries, raspberries) and fresh mint leaves for a color contrast.

🥡 Storage

Store the pralines in an airtight container in the refrigerator for 5-7 days. Thanks to the coconut oil content, they will maintain their freshness and proper consistency. They are not suitable for freezing, as they may lose their compact structure after thawing.

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