Homemade cherry chocolate fruit leather?? 🍒🍫 #recipe #healthy

𝘿𝙚𝙩𝙖𝙞𝙡𝙨:

- 4 cups fresh or frozen cherries (pitted)
- 1-2 tbsp maple syrup
- Juice of 1/2 lemon (optional)

- 1/3 cup chocolate chips
- 1 tsp coconut oil

𝘿𝙞𝙧𝙚𝙘𝙩𝙞𝙤𝙣𝙨:

1. Preheat your oven to 260°F or the lowest setting. Line a baking sheet with parchment paper or a silicone baking mat.
2. Blend cherries, maple syrup, and lemon juice until smooth.
3. Evenly spread the mixture on the baking sheet
4. Bake for a couple hours until the leather is not sticky and peels off easily.
5. Microwave chocolate and coconut oil in 30s increments until melted.
6. Cut fruit leather into strips and brush the chocolate on top.

[ChickenEater]

“ I had this weird idea”
*proceeds to read 7 hour long script with in depth instructions on how to commit war crimes*

[keeven-uk]

What kind of suspiciously specific ass idea is this.

[Ray]

I had no idea that adding frozen cherries, lemon juice, and maple syrup, then cooking them on a medium-low heated pan and smashing them until they are all mushy, letting it cool, and blending or processing until smooth, then pouring it into a parchment-lined dish and baking it in the oven at 260°F until it's no longer sticky, and finally microwaving chocolate chips with coconut oil and spreading it on the fruit leather was such a good idea. Thanks, man!

[nicenicez]

This would be cool for cakes and would actually taste good

[jayesssss]

I also had this crazy idea that if you wrap each piece of beef tightly in a triple layer of cling film to set its shape, then chill overnight. Remove the cling film, then quickly sear the beef fillets in a hot pan with a little olive oil for 30-60 seconds until browned all over and rare in the middle. Remove from the pan and leave to cool. Finely chop the mushrooms and fry in a hot pan with a little olive oil, the thyme leaves and some seasoning. When the mushrooms begin to release their juices, continue to cook over a high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste (known as a duxelle). Remove the duxelle from the pan and leave to cool. Cut the pastry in half, place on a lightly floured surface and roll each piece into a rectangle large enough to envelop one of the beef fillets. Chill in the refrigerator. Lay a large sheet of cling film on a work surface and place 4 slices of Parma ham in the middle, overlapping them slightly, to create a square. Spread half the duxelle evenly over the ham. Season the beef fillets, then place them on top of the mushroom-covered ham. Using the cling film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log. Repeat this step with the other beef fillet, then chill for at least 30 minutes. Brush the pastry with the egg wash. Remove the cling film from the beef, then wrap the pastry around each ham-wrapped fillet. Trim the pastry and brush all over with the egg wash. Cover with cling film and chill for at least 30 minutes. Meanwhile, make the red wine sauce. Heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides. Stir in the shallots with the peppercorns, bay and thyme and continue to cook for about 5 minutes, stirring frequently, until the shallots turn golden brown. Pour in the vinegar and let it bubble for a few minutes until almost dry. Now add the wine and boil until almost completely reduced. Add the stock and bring to the boil again. Lower the heat and simmer gently for 1 hour, removing any scum from the surface of the sauce, until you have the desired consistency. Strain the liquid through a fine sieve lined with muslin. Check for seasoning and set aside. When you are ready to cook the beef wellingtons, score the pastry lightly and brush with the egg wash again, then bake at 200°C/Gas 6 for 15-20 minutes until the pastry is golden brown and cooked. Rest for 10 minutes before carving. Meanwhile, reheat the sauce. Serve the beef wellingtons sliced, with the sauce as an accompaniment. You now have beef wellington

[WouldYouRather-GGGG]

me when i think of a detailed recipe which i then carry out with no problems randomly (edit thanks for the likes and reality check in replies lol)

[IreneAchernar]

the black cherry puree is such a pretty color

[fluffyx]

How describing an idea turned into a step by step tutorial broke my brain.

[ani]

Your blender spin gave me +1 serotonin :)

[UchihaEmily]

Him spinning in the background during blending just lit up my day for some reason 😂🤷🏻‍♀️❤️

[devanfox]

It's vital to keep the cherry pitts then blend

[austinbiondi]

I bet this was 10x better than the fruit leather we all used to eat as kids

[rianna]

Just remember people, SEEDLESS. No cherry seeds! Don't want anyone blending seeds and accidentally poisoning themselves 😅

Edit: 😮‍💨PITLESS. Either way, just don't eat it. Why play games with cyanide.

[SopeSuds]

if anyone does this, make sure the cherries are pitted!! cherry pits contain **CYANIDE**

[heyrandommm]

Bro spinning around in the bg is hilarious 😂

[eloise-b]

The look of confusion when you took a bite out of it is great lmao. It's the face of "oh wait, I'm actually a genius what"





Edit; Jfc, clearly some of ya'll need to touch grass. No, he's not an actual genius for thinking to put chocolate on fruit leather. No, he didn't create fruit leather, he just wanted to put chocolate on it. No, I don't think his reaction was 100% genuine because this is ~the internet~.
I just thought it was a fun flavor combo and thought the reaction was fun. Moreover, I appreciate him sharing the idea. Cause guess what? I didn't know that fruit leather existed before this and I actually made some. It was pretty damn good and it made me smile. That's the point of this video, that's the point of this comment.
Please get a life (or make some fruit leather if you already have one <3)

[katiie]

I didn’t realize how easy it is to make fruit leather, I thought you needed a dehydrator! Thanks for this! 🩵

[xoticx]

Try lavashak. It’s Persian. I think you’ll love it as much as we do 😜

[stevenarvizu]

Chef here, this is a great recipe. The number one way to reduce your sugar intake is to use pyrolysis and the Maillard reaction to make things taste sweeter without adding sugar. Breaking complex carbs like onions down by caramelizing them still retains the same amount of sugar as a raw onion but tastes much much sweeter. I’ve used this trick many times to still get my sugar fix without downing sweets.

Caramelized onions, fruit compotes, roasting veggies are all great ways to make things sweeter. Also lemon, rosemary, mint, honey, syrup and acidic foods all add an element of sweetness to them.

I’ve found that I can make a pretty sugary sweet with only 5-6 grams of sugar in it.

[Limey_vanilla_Cupcakes]

Who else thought all of it was straight up just chocolate? 😂