Prophylactic self-isolation for Peanut pleasure preparation. Day 66th.


I made it once – I ate it all. I made it twice – I ate it all. I made it once again – there was enough to share:)

Set for a cup of tea: “Peanut pleasure” sweets and “Ball sweets from black sesame seeds“. Photos by Dr. A. Palatronis on



  • Peanut butter, crunchy (with some peanut pieces, not smooth), 80 g
  • Oats, old-fashioned type, 40 g
  • Oats, old-fashioned type, milled to a powder, 15 g
  • Maple syrup, 3 Tbsp and 1 tsp

How to make it

  • Melt peanut butter over a water bath
  • Add maple syrup and stir well
  • Crush 15 g of oats in coffee mill just for a few seconds
  • Add melted mixture of peanut butter and maple syrup to 40 g of old-fashioned oats, than add milled oats and mix well with a silicone spatula
  • Put into silicone forms and let it stay on a counter for 15 min
  • Put into a fridge for 1 hour
  • Take out from a fridge and serve. Store in a refrigerator if necessary (if not all will be eaten at once:)). It is ready!
Making Peanut pleasure sweets. Photos by Dr. A. Palatronis on

Important notes

  • Peanuts cause allergy to some people, be aware of this and do not eat and do not serve for those who has this allergy
  • Crunchy peanut butter is preferred, because it will provide a crunchy feeling while eating these sweets
  • The amount of ingredients was found practically to make one portion at a time. If making bigger portion at once – a warm mixture of peanut butter and maple syrup will cool down and will be difficult to mix it well with oats. If more peanut sweets are needed – just repeat all the preparation procedure again and again (as I do)
  • Mixture of peanut butter, maple syrup and oats should not be sticky or dry. Proper consistency would remind Play-Doh, soft, non-sticky and pleasant to touch.

Disclaimer and Usage Policy

Making ball sweets from black sesame seeds

Also we call these goodies from black sesame “a rock-oil product” because of the deeply dark black color and oily consistency:)

Before 2019, I was, as many of us yet, the real gourmet of all those goodies from “imperative” cafeterias and bakery shops, knowing “what is really good and what is not”. Funny I was, thinking to navigate among refined sugar, refined flour, and a dozen of legal food additives with looong chemical names. Who cares…

These days, I am looking for more than archaic mixture of “sugar-flour-eggs” to satisfy the need of sweetness and prepare an extraordinary duet for a cup of tea.

Ingredients for sweet balls from black sesame


  • Black sesame, 1 cup
  • Raisins, 1 cup
  • Cedar nuts, shelled, 20 pieces
  • Tonka bean, milled, ½ tsp (optional)
  • Bourbon vanilla, milled, ½ tsp (optional)

How to make it:

  • Soak black sesame overnight (or during 8 hours) in sufficient amount of water
  • Drain it, spread in a thin layer on a pan and dry at the lowest heat (takes approximately 2 hours)
  • Rinse raisins in warm water and dry with paper towel thoroughly or on a pan (at a lowest heat)
  • Mill dry black sesame in a coffee mill
  • Mince dry raisins in a blender (coffee mill usually not suitable for raisins to mill)
  • Combine milled black sesame, minced raisins, tonka and vanilla by griping with the hand
  • Form the balls with your clean beautiful hands or use molds
  • Insert one cedar nut in each ball
  • Put to a refrigerator for 1 hour to firm. Its ready!
Excellent companion for a cup of tea: Black sesame sweet balls and Peanut pleasure sweets

Important notes:

The recipe contains coumarins (tonka bean). If you are allergic to coumarins – just skip tonka ingredient.

Soaking and further drying of seeds and nuts is important. The goal of this 2-step procedure is to: a) reduce the amount of phytic acid which is anti-nutrient for humans. It binds minerals in the digestive tract, making them less available to our bodies*; b) keep the value of seeds with minimum undesirable changes by low slow drying. Plant seeds (nuts) contain valuable fatty acids, like Omega-3 and Omega-6, and many others.

In commercial products, no soaking of seeds is used. More so, many many of “healthy” eaters do not soak their seeds and nuts at all, and at the same time are lovers of nut-based cakes, sweets, dressings and other goodies. Could one imagine the scale of mineral deficiency than?

Soaking seeds reduce the amount of phytic acid. It is the most important step before preparing the seeds for eating. After soaking, water content in seeds should be minimized as possible because it can cause spoilage. This is valid for specific food like non-baked sweets, tahini or non-baked cakes. Drying seeds (or nuts) after soaking is not necessary only if you prepare ready-to-eat food like smoothie, soup, baked sweets and cakes, other thermally prepared food or just simple nuts as a snack. Be careful while drying soaked seeds (nuts) on a pan or in an oven – heat should be as minimum as possible because high (or even higher) temperature would break down the natural oils in seeds (or nuts).


*Phytates and phytic acid by Ryan Andrews at

*Phytic Acid 101: Everything You Need to Know. Medically reviewed by Atli Arnarson, PhD — Written by on June 28, 2018 on

Photos by Dr. A. Palatronis on

Disclaimer and Usage Policy