Ingredients:

1. Coconut oil – 125 ml
2. Full-fat schredded coconut – 250 g
3. Honey – 250 g
4. Aronia – dried or fresh fruit taste
5. Aronia flour – 50 – 80 g
6. White sesame tahani – 50 ml
7. Finely ground oat nuts – to form the mixture

Method of preparation:
Mix all products to obtain a homogeneous mixture.
Depending on your taste, you can pre-soak in a little rum or liqueur the fruits of the Aronia. If bonbons will also be consumed by children – replace alcohol with honey syrup *. Left the ready mix for 1 hour to allow oats to absorb the moisture from other products. Small balls – candies should be formed from the finished mixture. You can roll the bonbons either in some coconut chips or in the Aronia powder.
* honey syrup – honey and water – 1: 1 parts

BALANCED TASTE, HEALTH AND PLEASURE!

Products:
1. Ground walnuts – 200 g
2. Date paste or pit and remove the skin of regular dates – 200 g
3. Aronia powder – 100 g
4. Ghi (cured butter) or coconut oil – 200 g
5. Rum, cognac or liqueur – 80 ml
6. A lot of ground cinnamon
7. If it is desired, you can also decorate each bonbon with 1/2 cashew

Method of preparation:
Put the ingredients a food processor and blend. Shape into balls of a size of your choice. Roll in ground cinnamon and decorate with ½ cashew on top.
Enjoy!

Blend together and serve immediately

3-4  bananas
1 cup plain yogurt or kefir
1 – 1 1/2 c. coconut milk (or other milk)
1 cup Aronia berries
1 cup raspberries or other fruit

1/2 c. butter, softened
1 c. packed brown sugar, Sucanat, or 5/6 cup honey
1 egg
1 tsp. vanilla extract
1 1/2 c. instant rolled oats
1 c. flour of your choice
1 1/2 tsp. ground cinnamon
1/4 tsp. sea salt
1/2 tsp. baking powder
1/4 tsp. baking soda
1 c. fresh or frozen Aronia Berries

In a bowl, cream butter and sweetener. Beat in egg and vanilla. Combine oats, flour, cinnamon, salt, baking soda and baking powder; gradually add to the creamed mixture. Stir in the aronia berries. Drop by heaping teaspoonfuls onto lightly-greased baking sheet. Bake at 180 C for 12 to 14 min, or until golden brown. Yield: 35 cookies

2 eggs
3/4 c. sugar
1 c. flour of choice 
1/3 c. butter, melted
1 c. fresh or frozen Aronia Berries
1/2 c. chopped walnuts or pecans
1 tsp. citrus peel

Heat oven to 180 C degrees. Grease an 25 cm baking pan. Beat eggs in a medium mixing bowl until thick. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter; blend well. Add Aronia Berries and walnuts, mixing gently until combined. Spread evenly in pan. Bake for 40 to 45 min, or until golden brown and a toothpick inserted into center comes out clean. Cool and cut into bars. Yield: 16 servings

Pastry for 2-crust 25 cm pie
2 Tbsp butter
4 cups Aroniaberries
2 cups sugar or 1 3/4 cups maple syrup or honey
5 tsp lemon juice
3/4 cup flour

Melt butter in saucepan. Stir in and heat berries, sugar and lemon juice. When juice of the aronia berries flows, stir in flour. Cool to room temperature. Meanwhile, line pie pan with crust. Pour in cooled mixture. Put on top crust; flute; slit. To catch juice, put foil on pie skirt or cookie sheet. Shape upward around pie pan without covering pie. Bake at 220°C until browned, about 40 to 45 minutes. Cool. Refrigerate overnight. The filling should set up nicely.

2 cups flour
1 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
2 Tbsp shortening, not margarine
1 egg
1 orange, grated rind and juice
1/4 to 1/2 cup orange juice
1/2 cup walnuts or pecans, chopped
1 cup Aronia berries (fresh or dried), may sliced them in half

Grease loaf pan. Blend first four ingredients. Add and mix shortening, egg, grated orange rind and enough juice to moisten but not make as thin as cake batter. Stir in nuts and aronia berries. Bake at 180°C about 40 minutes. Cool before turning out.

Allow flavors to blend by refrigerating overnight or longer.

Crumble topping:
1/2 cup brown sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup butter, softened

Cake:
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk
3 cups frozen aronia berries

Preheat the oven to 190 C. Grease a 29 cm2 square pan and set aside. In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside. In another medium bowl, stir together the flour, baking powder, salt and cinnamon.

In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth. Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the Aronia berries. (The dough is quite stiff, so be patient as you’re folding in the berries! Don’t mush them up!)

Spread the batter into the prepared pan and sprinkle with the crumble topping. Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.

• 1 cup Aronia berries

• 3 cups Flour

• 1/4 cup Packed Brown Sugar

• 1 cup Pecans

• 1 cup Butter, softened

• 1/2 teaspoon Baking Powder

• 1 1/2 cup Granulated Sugar

• 1/2 teaspoon Salt

• 2 Eggs

• 1 tablespoon Orange Zest

Process together Aronia, pecans and brown sugar into a paste in food processor and set aside. For the remaining ingredients: Beat softened butter for 30 seconds. Add sugar, baking powder and salt and beat until combined. Beat in eggs and orange zest. Add flour (may have to work in by hand). Divide dough in half and refrigerate for 1 hour. When chilled, roll each half into a 30 cm2. Spread with filling and roll up. Chill rolls for at least 4 hours. Slice into 5mm cookies; placing on parchment paper to bake. Bake at 200оС for 8-10 minutes. Edges should be firm and bottoms lightly browned.

1 1/2 cups flour

1 cup quick-cooking oats

2 1/4 teaspoons baking powder

1 teaspoon coarse salt

1/2 teaspoon ground cinnamon

3/4 cup sugar

2 large eggs

110 g butter, melted and cooled

1/2 cup whole milk

1 1/4 cups Aronia

Fine sanding sugar, for sprinkling (optional)

1. Preheat oven to 180оС. In a medium bowl, whisk together flour, oats, baking powder, salt, and cinnamon. In a separate bowl, whisk together sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients, then stir in Aronia.

2. Divide batter evenly between muffin cups. Sprinkle with sanding sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.