Seizures And Memory Loss

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Since I started my essential and unique high resolution year, I sort the recipes I gleaned among you in two parts on "compatible" and others, I keep them warm for the "after", when I 'm allow more flexibility ... (I really love the self-discipline, I am intransigent with myself)

It is with great joy and excitement right in the taste buds that I discovered and read the recipe at plant pleasure ... " chocolate bars trick", just their name was already a sweet premise of tasting! Chocolate bars, far from those of industrial, nothing but good, the greedy nature and taste for a moment. And feasible in "all organic" as well! In sum, sweets ideal perfection in their ...
If it is difficult to find the paste dates, bio and all of your corner do not (or more) in stock, take your courage in both hands and go nuts watching the radius of a large hyper to zozio red, you should find this:

Otherwise, well buy pulp figs and apricots , I took (the apricot) and this will be my next bar, most probably because the soft dough being softer. You will be notified of their manufacture;)

Chocolate bar trick
Source: Fun Vegetable
Ingredients for 10 bars

500 g date paste
30 g cocoa powder non-sweet
100 g dark chocolate 70% cocoa
2 large handfuls of almonds or pistachios, or hazelnuts, or nuts ... to choose from!

Cut the dough into five dates in the width direction, then two in the thickness direction.
Pour the cocoa powder in a small plate. Roll each bar dates in cocoa so far cover every surface, then place them on a plate previously covered with greaseproof paper. Réserver.Casser squares of chocolate, then melt at bath. Once they begin to soften, remove from heat and continue stirring with a spatula until the chocolate is smooth and shiny.
Cool ten minutes and then dip each bar dates cocoa in chocolate is still warm. Remove excess chocolate if necessary and then resubmit each chocolate bar delicately on the wax paper. Book. Coarsely chop the almonds and then spread over the entire length of each chocolate bar.
Place the plate in the refrigerator for at least four hours, the best is to let the chocolate harden overnight.
The next day, remove the plate refrigerator, then gently loosen each chocolate bar parchment paper.
Place in a plate and leave at room temperature several hours.

PS = Lilie has also been tested, it is by :)