生塔的生核仁巧克力饼

你好。I’m Laura-Jane from therawtarian.com and today we’re going to be making one of my absolute favorite raw food recipes, raw brownies, and they’re super easy to make because all you need is a food processor and a big dish and your ingredients and you’re all set. So I know that you want to know what are those ingredients.

我们有1杯核桃或山核桃。它们在纹理方面都是相似的，因此可以交换。我们有1杯约会。我们有5汤匙生可可粉或可可粉。4汤匙未加糖的切碎椰子。2汤匙您最喜欢的甜味剂。今天，我正在使用一些当地的蜂蜜。2汤匙。然后是1/4茶匙的海盐。

因此，这将如何工作是我们将首先处理螺母。因此，我们得到了1杯核桃，我们将对其进行处理，直到它们变得非常好，小且易碎。您想在冰淇淋之上捏和崩溃。

快好了。

不错。因此，现在，我们将添加1杯约会。You can use Medjool dates or you can use—if you don’t have those or your budget does not allow for fresh dates, you can also use what I call baking dates which are not necessarily raw but they’re in the baking aisle and they’re a lot less expensive if you’re trying to really experiment with this on a budget. So we’re just gonna add those and then get it to combine very nicely.

再来一点。

完美。我也可能只是停下来向您展示。食品加工机，尽管我爱它们，但有时它们是我的仇敌。我希望你能看到这个。我们的质地很好。我们几乎没有约会和核桃。美味的。现在，我经常听到人们告诉我他们真的不喜欢约会，所以他们不会喜欢这个食谱。这个食谱的味道像巧克力布朗尼。它的味道不像日期。 The dates are there to give stickiness and sweetness, but it doesn’t taste like dates. They don’t taste like dates I should say. So we’re adding our 5 tablespoons of cacao powder. We are adding the 4 tablespoons of coconut. We are getting a spoon or cuillère in French because I did take French immersion in elementary school until it no longer meshed well with my personality. We have ¼ teaspoon of sea salt. Sea salt has a very different than table salt so I definitely recommend sea salt for this one. So we’ve added everything else. We’re processing again and once we stop, we will have brownie mixture.

是的，我差点忘了。我们不想过度处理这个问题，因为它可能会迅速变成肮脏的，柔软的巧克力混乱。因此，您想做的事情 - 您看到了我处理多长时间。真的不是很长。现在，我想向您展示这一点，因为基本上我们的布朗尼面糊已经完成。我想向您展示这一点易碎的质地，我们想发生的事情是我们希望能够将其粘在一起，以使其粘在一起，但是我们也（Gonna）再次向您展示 - 我们想要一些风险how it’s like there’s little balls and they’re not all stuck together. It’s not like a pancake batter or big fudge. You really want that air because you don’t want to overprocess it. So our batter is done, and I think these taste fabulous on their own, but I also have a fabulous—how many times can I say fabulous? Raw recipe for a really nice fudge kind of topping icing, if you will, but we won’t talk about that yet. So you can see what we’ve done is spread out this crumbly mixture and then this is important, we want to smush it down into your pan because in order for it to stick together and be easy to slice, we really need to put some pressure on it and just smush it. Technical terms here at therawtarian.com. So what we’re really doing is pushing it down into your pan. You could do truffles. You could roll it into a ball if you want it instead. You could put it and it doesn’t have to be this shape of the pan. Really, it’s such a versatile recipe that anything, not anything, but you know what I’m saying. Any container that you have is going to be fine. One of my main mottos in terms of raw food is just make it work and make it simple. So really what you want to do is push that down real firmly and, really, that’s it. I’m going to pop this in the refrigerator. You certainly could eat it now. It’s ready. The only issue, and I don’t have a knife out here so easily, but is that right at the exact moment, it’s not going to cut as cleanly as if it’s been in the fridge. So I’ve made it. I’m going to pop it in the fridge for at least an hour just to firm up a titch and then I’m also going to leave it in the fridge all the time and then just enjoy nibbling from it.

因此，我是Therawtarian.com的Laura-Jane，我在那里分享了许多简单，令人满意的生食谱。raybet12我希望你能加入我。我的主要座右铭不是太多的成分，不是太多的步骤，让我们的味道很棒，并且很容易创建。因此，非常感谢您加入我，希望很快能收到您的来信。