5-Ingredient Honey Mama’s Chocolate Bars

玻璃纤维 V DF 纳什
跳到食谱
陶瓷和粘土托盘杏仁,可可粉,自制蜂蜜妈妈的酒吧

我们一直是Honey Mama’s巧克力已经有一段时间了。丰富的巧克力质地几乎像巧克力,味道令人难以置信,配料一流。

当最近的一个渴望袭来,我们手头上没有任何东西,我们决定做自己的。结果是一个快速和简单的巧克力棒与有益健康的成分,你可能在手上现在!

最好的部分?他们完全是天然甜味, don’t require cocoa butter, tempering, or double boilers, and come togetherFAST. Let’s do this!

粘土和陶瓷托盘与蜂蜜,杏仁黄油,盐,椰子油,可可粉

One of the keys to this recipe is to start withhigh-quality ingredients,特别是对于可可和/或可可粉,杏仁黄油和蜂蜜。这是因为有最小的成分,它们的质量可能会急剧变化。

我们选择了混合可可粉(which is more chocolaty & bitter) and cocoa powder (which is less chocolaty but has sweeter notes).

为了杏仁酱,我们使用了刚从杂货店磨成的,因为它光滑,但保持了一些纹理。

以及honey, we recommend using a raw and/or local variety for ultimate freshness.

用细滤网将可可粉筛入碗中

第一步是筛选可可粉。这有助于打破任何小块,并允许一个平滑的巧克力一致性。

我们喜欢用一个细网过滤器,轻轻地敲打边缘,使筛过的粉末落入它下面的碗里。

碗蜂蜜,杏仁黄油和筛分的可可粉

接下来,加入杏仁黄油、融化的椰子油、蜂蜜和一小撮海盐。

The mixture is stirred until well combined and then adjusted as needed to achieve a slightly tacky, fudge-like texture (see photo below). Adding more dry ingredients (cacao/cocoa powder) helps if it is too thin, and adding more liquid (honey or oil) helps if it is too thick.

注意:如果批量较大,可以随意在食品加工机中混合!

用老式勺子混合DIY蜂蜜妈妈酒吧的原料

在这一点上,面团可以卷成球,或者,我们喜欢的方法(因为它不太凌乱),形成巧克力棒!

To form into bars, place the dough onto one side of a piece of parchment paper. Fold the paper over and use a rolling pin to flatten to a ~1/4-1/2 inch thickness. Then remove the parchment paper and form into a square or rectangle.

最后,它会进入冰箱变硬(或者不变硬,如果你等不了那么久的话)!

在羊皮纸上使用擀面杖将蜂蜜加巧克力卷成棒

我们希望你喜欢这些酒吧!他们是:

软糖
富有的
巧克力
天然甜味
快速而轻松
& 超好吃!

当巧克力的渴望袭来时,它们是冰箱或冰柜里最好的食物!

More Chocolate Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo#minimalistbaker在Instagram上。干杯,朋友们!

最后,别忘了支持像这样的优秀公司Honey Mama’sat your local grocery store! They makeincrediblyhigh-quality products that inspired this recipe! Much love to all the small businesses making the world go round and life a little sweeter.

Stack of homemade Honey Mama's Chocolate Bars on a tray

5-Ingredient Honey Mama’s Chocolate Bars

一个自制版本的蜂蜜妈妈的巧克力棒只需要5个简单的原料!软糖,丰富,可定制,哦,太美味了。
Author 极简面包师
Print
蜂蜜,可可粉,杏仁,还有自制的蜂蜜妈妈棒
4.97109.投票
准备时间 5分钟
总时间 5分钟
Servings 8(1/4栏份)
课程 Dessert
Cuisine 无乳制品、无麸质、无谷物
冰箱友好 1个月
它保留吗? 1-2周

Ingredients

  • 1/2杯子可可或不加糖的可可粉,筛选(我们用半可可半可可混合口味)
  • 2TBSP.杏仁酱(从杂货店新磨的最好,因为它很光滑,但保持一些质地)
  • 1TBSP.熔化的椰子油(如果不含油,则添加更多坚果黄油,并根据需要调整质地)
  • 3TBSP.原始和/或当地蜂蜜(如果是素食主义者,可以使用亚枫糖浆,但使用量要少一些,因为它的质地更甜、更薄)
  • 1healthy pinchsea salt

说明

  • 到一个小混合碗加入筛位的可可或可可粉,杏仁黄油,熔化的椰子油,生蜂蜜和盐。用勺子轻轻搅拌成厚厚的糊状物。注意:如果配方加倍,你可以尝试在一个小型食品加工机中混合你的配料。否则,搅拌碗最容易/最快制作一批。
  • Depending on your nut butter consistency, type of sweetener, and if you use oil, you may need to play with your ratios. If too thin, add more cacao or cocoa powder. If too thick, thin with more honey or oil. You’re going for a fudge-like dough with some tackiness to it.
  • 这时,你可以选择舀出大约1汤匙的量,把它揉成球(然后撒上可可粉以防粘在一起)。或者,你可以用两种方法之一把它做成一个条状:1)把混合物扑通一声放在一张羊皮纸的一边,把羊皮纸折叠起来,用擀面杖擀成一个扁平的条状(~1/4-1/2英寸厚),然后展开羊皮纸,用抹刀或类似的工具做成正方形或长方形。2) 如果你要做双批次,你可以用羊皮纸在一个小面包盘上划线,然后把混合物压进去,再在上面放一层羊皮纸,用平底的物体把混合物压成一个扁钢。(一个面包盘只可能有更大的批量,因为单批不能填满,只能填满面包盘的一半。)
  • 享受你的酒吧(玻璃风格!)。或者,将您的栏转移到冰箱中以坚定20-30分钟(我们更喜欢我们的冷)。
  • To serve, cut bar(s) into squares or desired shapes. We also recommend dusting with a little cocoa or cacao powder at this time to prevent sticking. They are firm when refrigerated or frozen. But the longer they sit out at room temperature, the softer they’ll become.
  • 把剩菜放在冰箱里盖上1-2周,或者放在冰箱里1个月以上。

Video

注意s

*Recipe makes 2 bars.
*营养信息是一个粗略的估计。

营养(1/4)8(份)

服务:1quarter-bar servings Calories:86 碳水化合物:10.3g 蛋白:2.4g 脂肪:4.5g 饱和脂肪:2g Polyunsaturated Fat:0.56g 单不饱和脂肪:1.38g 反式脂肪:0g 胆固醇:0 Sodium:9 钾:149 纤维:2.4g 糖:6.2g 维生素A:0国际单位 维生素C:0 Calcium:27.59 Iron:0.94

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标签@vwin沙巴体育极简主义者在Instagram和hashtag上#minimalistbakerso we can see all the deliciousness!

如果你喜欢这个食谱......

读者互动

留下评论和评价!

有问题吗?使用计算机上的ctrl+f或⌘+f或手机浏览器上的“查找网页”功能搜索现有评论!需要帮助吗?查看本教程!

我的评价:




    • 达娜的化身@极简面包师支持@ Minimalist Baker

      Thanks so much for the lovely review, Anna. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  1. Mimi

    我现在在冰箱里!迫不及待地想咬他们 - 面团是如此美味!问题 - 如果我想尝试重新创建薰衣草蜂蜜妈妈,我有薰衣草油,你认为增加了1/2茶匙。它对食谱有效吗?

    • 达娜的化身@极简面包师支持@ Minimalist Baker

      Hi Mimi, we haven’t experimented with that so we’re not sure. But we think that sounds like a lot. Maybe start with less and work your way up? Let us know how it goes!

  2. Marci

    哦,我的可爱,如此简单和愉快。很高兴能在家里做这些在这个时候,钱是紧张的,谢谢你

  3. 阿鲁纳

    Honestly, I prefer this to all store-bought chocolate now (dairy-free or not)! Thanks for indulging my sweet tooth, which keeping me a slight bit healthier :)

  4. JoAnn

    非常感谢你做的这些!这是如此简单且价格实惠,以满足蜂蜜妈妈的渴望!这是完全上瘾的!到目前为止,我尝试过几种变体,即用Cayenne,Ginger,Cinnamon等香料添加亚麻或大麻种子来提高它。我将蜂蜜减少到2汤匙和坚果黄油,它很棒

  5. 塞西

    我需要一些甜蜜的东西,并在手头上掌握这个食谱。My husband and I LOVED it and it has helped us quit ice cream (but we do need to try your banana ice cream recipe ASAP)! Thank you for another simple but amazing treat.

  6. 丽塔

    哇!So grateful for this one. I used a homemade toasted coconut-cashew butter instead of the almond butter. So delicious! Thank you!!

    • 达娜的化身@极简面包师支持@ Minimalist Baker

      很高兴你喜欢,丽塔!那坚果黄油听起来棒极了!非常感谢你可爱的评论!

  7. 黛布

    所以,我们刚刚看到了这些巧克力,我很高兴看到你的食谱。太神了!!我们甚至已经准备好了所有的原料。唯一的区别是我加了一些不含酒精的香草精。超级简单美味!!会经常做这些。谢谢!!

  8. 乌尔维

    Yummy!!! Tastes like chocolate fudge and very easy to make. I used cocoa power instead of cacao and grapeseed oil instead of coconut oil. Thanks for a great recipe!

  9. 埃琳娜

    这些味道就像蜂蜜妈妈酒吧一样。这很棒。我总是有点太粘,我一直都在冰箱里留在冰箱里,但我在味道和少的外观上。他们是美味的。我试过像一个酒吧和小球一样让它们,两者都很棒。

  10. 伊娃

    这个配方非常容易制作。我使用了来自Costco的坚果黄油,这是一种混合的东西 - 坚果和种子。可可粉仅 - 没有可可粉。在上面撒上粉碎的杏仁。很容易 - 非常好吃。谁知道这很容易制作巧克力棒?

  11. 凯特lyn Baquero

    I’ve been wanting to make this recipe since you first posted it, and I’m so sad I waited so long! These are so heavenly and delectable and evening my toddler loves them! Only thing I did slightly different was using crunchy almond butter, which I don’t think changed much. Definitely a new staple in my house!

  12. 穆斯坎·韦玛

    嘿。我出来了一点苦涩。任何想法为什么?我用过椰子粉。可可的质量是否会影响味道?

    • 达娜的化身@极简面包师支持@ Minimalist Baker

      嗯,它可能是可可粉的品牌!我们建议添加更多的蜂蜜,品尝。

    • 达娜的化身@极简面包师支持@ Minimalist Baker

      嗨,克里斯蒂娜,我们建议多加一点蜂蜜和坚果黄油。椰子油在冷却时会变硬,这也是它被使用的主要原因。其他的油并不像椰子油那么容易结冰。让我们知道如果你给一个尝试!

  13. Arun Sengupta

    这是一个如此可爱的食谱尝试和有趣的部分是,我甚至不是一个好厨师,我只是尝试这对我的妻子在禁闭期间,真的很喜欢的视频和良好的书面职位。
    Much appreciation from India, and thank you for posting such awesome blogs with beautiful images (drool dripping down :P).
    希望在不久的将来尝试更多。

  14. Amanda

    刚刚做的,太棒了。我想这是我第一次离开任何地方,我不得不离开。它们真的很丰富而且味道很好。我想下次我要给它们加些配料!

  15. meazechelle torres dakanay

    I want to say thank you for all your recipes. I am new to the plant-based diet and I have been following your recipes and they are absolutely delicious and so easy to make. You are a blessing to me and my family. Please continue doing what you do, you are amazing at it!!

  16. 皮亚

    哇,只是哇......
    First time I made those, so easy and so tasty! Thanks so much for the recipe!

  17. 雷切尔

    I rarely leave comments on recipes but this was so delicious i just had to. I ended up just making my own almond butter with a touch of vanilla and cinnamon bc i was out. But i will be making these again and again. Soooooo good!

  18. 珍妮

    我最近做了这些,加了核桃和少许肉桂。我也只用了1汤匙枫糖浆。我认为亲爱的妈妈似乎有点“肉”,如果这是有意义的,但我很高兴这些结果!

    • 达娜的化身@极简面包师支持@ Minimalist Baker

      谢谢分享你的经验,珍妮!肉桂和核桃听起来像可爱的补充!

    • 达娜的化身@极简面包师支持@ Minimalist Baker

      很高兴你喜欢,达拉!我们认为这是可行的-让我们知道如果你做一些实验!

  19. 曼迪

    I made these a few days ago and they went so fast! Such a great afternoon treat! :) I just made them again with some peppermint extract, which I’m sure will be fab!!

  20. Lindsay McNavage.

    这些太好了!我只用可可粉做的,味道很好,也不太甜(这就是我喜欢的!)。

  21. 娜塔莉

    Hello! I saw online that Honey Mama’s makes a version of this bar with cayenne and cinnamon. If I were to try adding those ingredients to this mix, do you have any suggestions for the measurements? Or at least some general ballpark idea for how much of each to add? Thank you!

      • 达利雅

        你好!这些很棒,我做了几批来欣赏。问题-有什么建议能阻止这么快融化吗。。把它们从冰箱里拿出来5分钟后,它们变得非常糊状,留下一片狼藉。谢谢!

        • 达娜的化身@极简面包师支持@ Minimalist Baker

          Hi Daliah, It’s the coconut oil that causes it to melt (above 75 degrees F). Perhaps more cocoa powder and/or replacing some of the coconut oil with more nut butter? It will change the texture though. Let us know if you do some experimenting!

  22. 凯特Arthur

    今晚做的,用了所有的可可粉和几小撮盐,再加上更多的盐。他们太棒了!下一次可能会加些核桃。

    • 达娜的化身@极简面包师支持@ Minimalist Baker

      非常感谢可爱的评论,凯特。我们很高兴你喜欢它!下次,你介意与您的评论留下评分吗?这对我们和其他读者来说是超级乐于助人。非常感谢!XO.

    • 凯特Arthur

      我今天又做了一次,用PB代替杏仁,因为我用完了。它们仍然美味可口,而且很容易制作!

  23. D

    我最终坚持羊皮纸......我看着你的视频,你的视频没有,这是正常吗?由于它是粘稠的我无法形成一个正方形,我只是把我的放在冰箱里,我希望它能够罚款。超级兴奋试试它:)

    • 达娜的化身@极简面包师支持@ Minimalist Baker

      听起来它需要额外的可可粉。我们建议下次再试试,以防卡住!

    • 天使

      我已经做了两次了,他们太棒了!我从来没有吃过蜂蜜妈咪巧克力,但这些是我最喜欢的简单食物!

      I didn’t have access to fresh almond butter and I keep my almond butter refrigerated. I found that after melting my coconut oil in a bowl I add my cold almond butter and mix! The texture turned out chewy and delicious! I usually add 4.5 TBSP of honey, and a few walnuts! Amazing recipe!

  24. 雷劳克

    这个食谱我已经做了两次了,真好吃!我最喜欢做的新东西之一。在我的第二批产品中,我添加了一点杏仁提取物,以获得淡淡的杏仁味。我强烈建议你试试这个!

  25. 基安娜

    嘿达娜!
    我有一个可能很愚蠢的问题。就在这个星期,我了解了可可粉和可可粉的区别。我的直觉是可可粉在大多数情况下都是可可粉的好替代品,因为可可粉营养更丰富,加工更少。
    Why here do you use half and half and would you generally recommend using cacao over cocoa?

    • 达娜的化身@极简面包师支持@ Minimalist Baker

      嗨kianna,可可粉是更巧克力和苦涩,可可粉不那么巧克力,但有更甜蜜的笔记。所以这取决于你要做的味道。希望有帮助!

  26. 詹妮弗

    这些真是太棒了!质地太完美了!我在一个硅胶迷你松饼锅里单独做了巧克力,它们形状完美,一点也不粘。这是我的新巧克力套餐!谢谢您!

  27. 雷切尔

    这些并不能满足我对巧克力的渴望。我从来没有原版的,所以也许这不符合我的口味。我用的是奶油蜂蜜和普通可可粉,不喜欢这种味道。质地有点干,可能是因为我用的蜂蜜比大多数蜂蜜的液体少?

    • 达娜的化身@极简面包师支持@ Minimalist Baker

      嗨,瑞秋,听起来好像需要更多的蜂蜜,因为它们不应该是干的。祝你下次好运!

  28. Chris Parker

    我试过这一点,但替代了蜂蜜的混合锯齿和枫糖浆。很美味。谢谢你所有的美味食谱。

      • Callie V

        又一次击中!好极了!我用了好市多的杏仁黄油,它很滑,所以我不得不加更多的可可。我按照建议做了一半可可和一半可可,然后再做一次。我还添加了一些片状马尔登海盐的顶部和底部。对于这种使用黄油(尤其是少量黄油)的食谱,有一个建议——使用一个可调节的量杯,就像那种可以旋转来调节量并将配料挤出的量杯。测量杏仁黄油要容易得多,我用一个量杯测量所有的配料。

        谢谢达娜用你的绝妙食谱让我保持清醒!

  29. Abby

    This was awesome! So easy and delicious. I used half cocoa and cacao as recommended, and added a dash of cinnamon and vanilla. Perfection!

  30. 香农

    I made a half batch because I wasn’t sure I would like it. HOW DARE I?! Make the full batch, heck, make a double batch because Minimalist Baker will never fail you. I used exclusively raw cacao, and it’s potent but delicious. I also subbed maple syrup for the honey and added more than expected because I solely used cacao. I’ll definitely be putting this on my list of regular recipes.

  31. Erica

    这很糟糕,很容易!适合当你渴望巧克力并且感到懒惰:p我没有杏仁黄油,所以我刚刚使用普通花生酱并添加一些碎杏仁纹理。解冻后,它出现了一点goopy,但将其放回冰箱10分钟后给了它完美的质地,真正带出了味道。

  32. annalee.

    Well…these are amazing. Like a few other commenters, this saved us a trip to the grocery story! Made with PB instead of almond butter bc that’s what we had, and half cacao/half cocoa. Added a little extra coconut oil, and they were a great consistency. We froze them and they were fantastic!

  33. 凯特琳·莫兹

    我第一次做这些我用自然的花生butter and maple syrup. I have a habit of refrigerating my peanut butter once opened and stirred, because keeping it cold helps to avoid the separating and saves you the time of having to keep stirring it with every use. So on the first go of this recipe, I measured the peanut butter still firm from the fridge. I wouldn’t recommend this; the result was pretty dry and crumbly and although usable, made the bars kind of powdery. I also used 2.5 tbsp of maple syrup that time and it wasn’t quite sweet enough for my taste. This might also have contributed to the texture.

    第二次,课程学习,我确保花生酱流淌,使用3汤匙枫糖浆,以及额外的椰子油。我喜欢这个结果要好得多;面团更柔韧,冷却的酒吧是奶油/不粉状的奶油。故事的寓意是使用坚果黄油,而它流淌,而这个食谱中的比例可能需要一些滋补个人喜好。总体而享受,虽然和坐在我内阁的可可粉很多:)

  34. 诺拉

    你是一个救生员!我一直渴望巧克力,但害怕去杂货店!我不能精制糖!这些非常容易,所以很好 - 我冷藏矿井,所以他们仍然是浮魅力。我将在余生中彻底制作这些,非常感谢你!

  35. Michelle

    哦,我的天啊!达娜再次感谢!我挑剔的食者和我很享受!我没有杏仁黄油和蜂蜜,所以我用过pb和龙舌兰。肯定会再做一次!

  36. 艾米Vitaro

    绝对好吃!我的交易员乔的上个月的原汁原味已经卖光了,所以这个食谱正是时候。超级简单-使用所有贸易商乔的成分生杏仁黄油,生蜂蜜,三倍过滤椰子油,可可粉和粉色喜马拉雅盐谢谢你破解配方上的代码

  37. 黛布bie

    这些是如此美味!我已经两次制作了两次,曾经用杏仁黄油,曾经用塔希尼(因为我用完了杏仁黄油)。虽然我更喜欢杏仁黄油,但它们都很伟大。我肯定继续让这些甜点足以满足渴望,而是整体的味道。也很好奇现在尝试实际的蜂蜜mamas酒吧。谢谢你的食谱!

    • 达娜的化身@极简面包师Dana@极简主义面包师

      太好了!谢谢分享,黛比!是的!请买蜂蜜妈妈的酒吧。他们是一个很好的支持公司,他们的产品非常棒!

  38. 安娜伯克

    这些原来完全像真正的交易蜂蜜妈咪酒吧,我很高兴!我的蜂蜜有点结晶,我的杏仁油有点分离(不像建议的那样流淌),所以我把蜂蜜、杏仁油和椰子油放在微波炉里融化,形成一种均匀的液体混合物。这似乎使混合非常容易和快速以及。这个食谱给我留下了深刻的印象,我一定会再做一次的!

  39. 复写的副本

    Dana doesn’t disappoint! I just made this and all I can say is that it is amazing. It was super quick and easy to make and has an AMAZING texture. I used peanut butter and added a little more cocoa powder to improve the texture. Yum! Thanks MB!

  40. 丽贝卡

    纹理的愚蠢太神奇了!它不富有巧克力,它就恰到好处了。我用脆脆的杏仁黄油,结果如此美味!我确实增加了一点额外的蜂蜜,这有助于始终如一的愚蠢。它们是如此美好,也不是太甜蜜!我丈夫也爱他们!谢谢食谱,只有5种成分!哇!

    • 达娜的化身@极简面包师Dana@极简主义面包师

      太好了!谢谢分享,丽贝卡!下次你介意在你的评论中加一个评分吗?它对我们和其他读者都非常有帮助!xo公司

  41. Anna

    太神了!!我最喜欢的蜂蜜妈妈的酒吧是咖啡笔尖,所以我想我会尝试添加一些这些成分的乐趣。太好了!我没有可可豆尖,但我在这混合中加了一点粗咖啡和一些椰子丝,结果很好!稍微多加些椰子油来保持稠度,可是大粉丝!有了这么简单的配料,这些酒吧可能会成为一种新的主食。谢谢!

  42. Hannah

    这是我第一次做的。在把它们放进冰箱之前,我在上面多加了一撮海盐。太棒了。只是够甜,够颓废,够有钱,够满足。我建议在上菜的时候多加一点杏仁黄油,再配上一杯红酒。

  43. 皮亚

    你好,
    这听起来很神奇,一旦所有的复活节彩蛋都吃完了,它们就可以吃了吗?等不及了!
    只是出于好奇问一个问题:可可和可可有什么区别?我以为他们是一样的?
    皮亚

  44. 莎拉

    Back in SF I had Honey Mama every other week because I LOVE IT SOO DANG MUCH (when in Portland I even DM’ed them on social to hear if they have a Flagship store to visit lol). So when I moved away earlier this year I imagined that era would be long over. And enter this recipe!! It’s of course not 100% the same but still very delicious. I added shredded non-sweetened coconut and it was PERFECTION!
    谢谢您!

  45. 迪娜

    我只有荷兰加工可可,奶油蜂蜜,所以我用这些掉期改变了食谱。结果如此美味!对我喜欢的有点太痛苦,但可能是所用的可可的类型。奶油蜂蜜似乎工作得很好,以达到所需的质地和味道。肯定会再次赚到其他可可/可可,也许可以添加一点额外的蜂蜜。百胜!

  46. 丽贝卡

    美味的!今天制造,发现它们是快速且易于鞭打的。曾涂上杏仁黄油,而不是用泰哈尼。将再次尝试并为风味扭曲添加一些橙色的热情或一滴薄荷油!

  47. 雅斯敏

    一个伟大的食谱!如此迅速制作,准备快,看起来很漂亮,所以可以用作礼物或带来派对。我将蜂蜜纯粹地纯粹是因为价格原因,它仍然很好,我喝了一点辣椒,为颜色和味道扭曲。似乎有一些盐片或精细切割杏仁,它们也可以更加装饰!我下次会尝试:)

    They are really fudgy and smooth, and this recipe is very adaptable – I am super happy! I think maybe smooth 100% peanut butter could also replace the almond butter to save money (at least in Europe, almond butter is up to 4 times more expensive than peanut).

    谢谢你发布这个-一如既往的非常清晰的说明和有用的,令人惊叹的图片作为参考点!

  48. 乔安妮

    Delicious and easy to make. We rolled teaspoon size portions in shredded coconut and are keeping them in the fridge. A perfect, little treat!

  49. 塔拉

    好吃!我喜欢蜂蜜妈妈的巧克力,这是一个伟大的自制版本。我不能吃杏仁,所以我用核桃/腰果黄油。结果很好。我没有把它放在冰箱里,只是在冰箱里放了几个小时,结果很好。我想当我再做的时候我可以加一点肉桂。谢谢!

  50. 朱利娅

    我来自欧洲,从来没有蜂蜜妈妈的酒吧,所以我以为我会把它放在一边。不要在丝毫后悔!它令人惊叹,即使成分起初有点难以混合,一切都完美混合在一起。我使用100%的可可粉和生薰衣草蜂蜜(海边附近的生活特权),并用Lavander花朵冠上。很快就会再做一次,毫无疑问!德赢沙巴体育

    • 达娜的化身@极简面包师Dana@极简主义面包师

      How lovely! Thanks for sharing, Julija! If you get a chance to try Honey Mama’s, please do!

  51. andrea

    蜂蜜奶妈酒吧的超级粉丝。丹娜,你又做了一次。天哪,这巧克力真好吃。我喜欢他们是多么容易和便宜,味道是完美的。我觉得比蜂蜜妈妈甜一点,但我更喜欢这样。这么好。谢谢您!

  52. shifra.

    These came out delicious! They were so easy to make and used pantry staples, which I love.

    问题-我的吧台很小很薄,而你的看起来又大又厚。我知道要少推出一些,但那样的话,它们还是会很小。我唯一的想法是,测量过筛可可粉和未过筛可可粉有区别吗?我量了1/2杯,然后筛入碗中。我是否应该对其进行筛选/是否存在差异?

    谢谢您!

    • 达娜的化身@极简面包师Dana@极简主义面包师

      我量了量再筛!如果你想要更厚的钢筋,一定要轧制到1/4英寸的厚度。你也可以把食谱翻一番!谢谢你的评论,希夫拉!

  53. Amanda

    This quarantine has me hankering for sweets! I decided to continue on with my snacking and make this chocolate. I’ve never had a honey mama chocolate bar, so I don’t have much to compare it to. However, it was very easy to put together, the flavor hits the spot, and the texture leaves you wanting more! I’m totally keeping this recipe on hand and chocolate in our fridge! Thank you!

  54. 茴香

    我今天做了这些,他们出来了超级尼斯!我用花生酱(而不是杏仁黄油),只有可可粉(没有可可粉),它对我来说绝对是甜蜜的。我通常喜欢70-75%的巧克力,但没有太高,因为对我来说太痛苦了(表明这个酒吧的甜蜜用可可)。我从来没有一个真正的蜂蜜妈妈的酒吧,但我现在很奇怪地尝试一下

  55. Neha更多

    这是你给我的第一份食谱,太棒了!我把盐翻了一番,实际上放了洁食盐。我还添加了碎椒盐卷饼棒,以增加更多的纹理。

  56. 莎拉割草机

    多好的食谱啊!它出来的时候又软又好吃。巧克力就够了。尽管最后我意识到我忘了那一撮有益健康的盐,但我还是照着指示做了。哦,好吧!它们还在冰箱里,我可能会在上面撒些盐,当我吃下一块的时候作为一个小招待。我敢肯定这些会是伟大的松露卷成可可粉,但我爱的酒吧!

  57. 玫瑰

    他们太棒了!我爱他们,他们是如此简单!
    I used two and a half tablespoons of maple syrup instead of honey and it worked perfectly.

  58. 马克e

    Fair warning, Honey Mama’s Chocolate has been my absolute favorite chocolate ever since I discovered it an my annual trip to Portland about six years ago. I live in Oklahoma and at the time had to wait for my next trip to Portland to have more. These days I can buy it at my local Natural Grocers and I give it to all my guests and friends because it’s pretty much life-changing. Which is to say, this recipe has big shoes to fill!

    我只是第一次尝试这个食谱。不幸的是,我完全忘记了盐!哈哈,好吧。外观和质地都很好。这种尝试并不像真正的酒吧那样具有浓郁的甜味。我相信丢失的盐是其中的一部分。下一次我可能会再加一点蜂蜜和/或椰子油,以进一步平衡可可/可可的含量。我会汇报的。目前,我将给配方四颗星,可能是我自己的错,并计划改变我的投票,以五星,如果下一批出来更好。不管怎样,我很高兴偶然发现了这个配方!你在帮全世界的忙,把这个想法带给大众:)

      • 莎拉

        它的味道和质地也许是所有甜点中最好的!菜谱也非常简单快捷。虽然我喜欢蜂蜜奶妈,这是一种更实惠的选择,似乎是完全可定制。我迫不及待地想用不同的加载项再做一批!

  59. J

    太好吃了!我肯定把它描述成更像巧克力蛋糕。正是时候,我们的巧克力店越来越少了…

    我使用了Trader Joe的脆弱杏仁黄油,仍然真的很喜欢它!我也用硅蛋白用葡萄酒瓶来滚动:)

    比蜂蜜妈妈(对我来说太甜蜜)更好,我喜欢用所有好的风味和质地控制甜味。

  60. Megan

    哇哇!我喜欢蜂蜜妈妈棒,这个食谱的质地和味道非常棒。10/10会再次发生。我不知道你怎么让你的头发看起来这么漂亮,但幸运的是没有人会看到我的头发,因为它们现在都快没了!;)

  61. Leslie A

    达娜,你的食谱是我最喜欢的一些在线,他们总是完全按预期结果。这些酒吧很棒!我今天刚刚做了两批双批次。首先,我添加了破碎的开心果,并在第二个我添加了膨化了米谷物(我的女儿的要求)。两者都结果如此奇怪,我担心我必须隐藏它们。

  62. LFFH.

    如果你想吃黑巧克力,这是个不错的选择。我把它放在冰箱里30分钟,然后放在冰箱里过夜,质地很松软——下次我可能会加一些烤榛子来增加口感。他们是美味的,虽然-我的挑剔的父母都同意哈哈!

  63. 帕洛玛维埃拉

    wow just wow. I had never had a honey mama so wasn’t really sure what to expect. But wow so rich so delicious so satisfying! And so easy to make :) thank you thank you for this one.

  64. 卡拉

    美味的!Made this as a treat for my boyfriend and I and we both loved it. Left out some of the honey (about 1/2 to 3/4 tbsp) because I was afraid it would be too sweet for my personal taste, and it was still sweet enough for me. Loved the bitterness of the cacao, sweetness from the honey, and nutty-ness from the almond butter. Will be making this regularly.

    • 达娜的化身@极简面包师Dana@极简主义面包师

      很好!感谢分享,莱斯利!下次您介意为您的评论添加评级吗?对我们和其他读者来说是超级乐于助人!XO.

  65. Mj塞德诺

    惊人!简单,简单,丰富。我加入了大约一汤德赢沙巴体育匙杏仁面粉,以获得更多纹理。将在每周租约时租赁!

    • 达娜的化身@极简面包师Dana@极简主义面包师

      太好了!谢谢分享,Mj!下次你介意在你的评论中加一个评分吗?它对我们和其他读者都非常有帮助!xo公司

  66. Felicia.

    YUM! I had a sweet tooth and whipped these up in 10 min!! Couldn’t help but to sample it before putting it in the freezer. So good and cured my craving for chocolate. Thank you for always bringing us the best recipes!

  67. Lauren M

    Used Nuttzo in place of almond butter since it’s what I had on hand and subbed extra tbsp of that for the coconut oil. Omg, so delicious. I’ve never had a Honey Mamas bar but won’t even bother at this point since this recipe tastes amazing and is so easy to make!

    • 达娜的化身@极简面包师Dana@极简主义面包师

      谢谢分享,劳伦!我喜欢你喜欢这个食谱!我强烈建议你还是尝尝蜂蜜妈妈的吧,因为它们的味道组合非常棒!

  68. Hannah

    这真太了不起了!!!我从未有过蜂蜜妈妈酒吧,诚实地令人信心,这么简单可以满足我的巧克力渴望。我永远不应该怀疑简约的贝克 - 如此令人难以置信。我的不像漂亮,我没有椰子油,所以我用橄榄油,但我的善良!从现在开始,我只能为我的巧克力渴望吃这些。谢谢!!!

  69. 安妮·罗宾逊

    我一直在耐心地等待这个食谱,因为所有的蜂蜜妈妈现在都在我的杂货店了!这些并没有让人失望!它们的味道和真的非常相似!绝对相爱!

    • 达娜的化身@极简面包师Dana@极简主义面包师

      好极了!Thanks for sharing, Annie! We still love buying Honey Mama’s, but in a pinch this is a similar treat! xo

  70. 埃琳娜

    I made these last night and they are super yummy using regular honey I have. I didn’t have parchment paper, so I just used plastic wrap to form it in bars and once frozen the plastic peeled off without a problem. Also used a mixed nut butter and it was delicious. I’m wondering if I can use creamed honey, will it mix in as well or have any issues?

    • 达娜的化身@极简面包师Dana@极简主义面包师

      耶!谢谢,埃琳娜。我没有试过这个配方的奶油蜂蜜,但是如果你试过,请告诉我们!

  71. 卢娜

    This is the easiest thing ever! I was craving some chocolate and this certainly satisfied that craving. I couldn’t find almond butter so used a 3-nut spread (almond, brazil, cashew) and also used EV olive oil instead of coconut oil. Don’t know what the original would taste like but this one tastes just like a very good dark chocolate. I also only have unsweetened cocoa powder so I just added more honey, no problem. Thanks for this super easy delicious recipe.

  72. 詹姆

    好的,所以这些是危险的惊人!我完全跟随了配方。他们太富有了!我把矿用成16件,因为它们是如此强烈。你只需要一点抑制甜食。

  73. 珍妮尔

    你的新网站很难浏览,而且负载很奇怪。就像每次加载新页面时都会闪现奇怪的代码。

    • 达娜的化身@极简面包师Dana@极简主义面包师

      嗨Janelle!我们上周刚刚转换了一些东西,仍在努力解决一些扭结。感谢您的反馈!我们在它上面。

  74. Catherine

    Made these today… so easy and delicious. Love the texture! I’m going to try next with carob powder because I’m now out of cacao…

  75. 伊丽莎白塞里森

    你好,if we are a nut free house can use normal butter instead or what would you recommend? Kind regards

  76. 琼纳斯

    I just made these yummy bars. (In the freezer now)
    我用花生酱,我加了金色葡萄干。
    I have tried some of your recipes and always had success.
    Keep up the good work.
    保持健康。

  77. Mary

    这么好!耐嚼,玻璃纹理和美味的巧克力,蜂蜜味道。我特别喜欢大多数人已经在家里拥有这些成分,所以它很易于制作!

  78. Hazel

    当你渴望甜食的时候,它是你的完美选择。我把这个藏在冰箱里,打算在我想吃点东西的时候切个正方形。很好的质地和添加的海盐是美味的!

    • 达娜的化身@极简面包师Dana@极简主义面包师

      Thanks for sharing, Hazel! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  79. 蜜蜂

    I’ve never had the real deal to compare them to, but these are decadently delicious! I used half honey, half maple syrup since I was low on honey.

    • 达娜的化身@极简面包师Dana@极简主义面包师

      你必须尝试蜂蜜妈妈的一段时间!他们令人难以置信。但与此同时,我很高兴你喜欢我们的旋转!

  80. Amber

    超级简单美味!我想吃甜食,但不想在厨房里呆太久。太完美了!在我看来,达娜没有错。

  81. Marci

    昨晚做的,他们是家人认可的!干得好,达娜,这是一个很棒的,简单的,现成的配料配方!继续他们来!:)

  82. 尼洛弗

    嗨Dana!我们刚在房子里有脆脆的花生酱。你认为这可以工作而不是奶油杏仁黄油吗?我想象不是因为纹理,但以为我会问!非常感谢!

    • 达娜的化身@极简面包师Dana@极简主义面包师

      我想那太好了!它会影响味道和质地,但不一定是坏的方式。祝你好运!

  83. 贝齐

    Hello WHAT these are amazing!! I’ve never had a “real” Honey Mama’s or anything else quite like these for that matter. SO easy and the perfect wholesome treat. I made the recipe as written and ended up cutting into 16 half bars – a little goes a long way with these baddies.

  84. 艾莎

    Just made this using Tahini instead of Almond Butter – worked a treat! Will defs make it again once I’ve made Almond Butter. Great recipe.

  85. 苏西

    These are easy, fast, and delicious – just as described! We made them with peanut butter because that’s what we had on hand, and topped with course sea salt. YUM! Thank you!

  86. 艾米

    绝对美味又简单。完全按照配方制作,比我预想的要容易成型。最快最完美的巧克力甜点。

  87. vivian.

    我尽量远离巧克力(太上瘾了,哈哈!)所以我想知道角豆粉是怎么起作用的。我喜欢吃,吃了也不会有疯狂的渴望。思想?

  88. 劳拉

    These sound so great–thank you! I love your 1-Bowl Fudgy Banana Chocolate Chip Muffins, and I want to make a batch today with my freckled bananas, but I am out of chocolate chips. Could I make these chocolate bars and cut or break them into small pieces to sub for the chocolate chips in the muffin recipe? Thank you!

    • 达娜的化身@极简面包师Dana@极简主义面包师

      嗨杰夫,你肯定可以尝试从枫树开始。虽然我们发现枫树可能会在大量使用时使杏仁黄油抓起。如果你试一试,请告诉我们它是怎么回事!

  89. Hyemi Jung.

    我从未听说过妈妈蜂蜜巧克力,但是当我看到这个时,我必须赚!!我刚刚做了和尝试过!这是惊人的!!感谢您可以与我的小孩分享的东西:)

    • 达娜的化身@极简面包师Dana@极简主义面包师

      真可爱!谢谢分享!!下次你介意在你的评论中加一个评分吗?它对我们和其他读者都非常有帮助!xo公司

    • 达娜的化身@极简面包师Dana@极简主义面包师

      Hi Nicole! In that case I would recommend using a bit more honey mixed with nut butter. Coconut oil hardens when chilled which is mainly why it’s used. Other oils don’t really freeze like coconut. Let us know if you give that a try!

  90. 萨曼莎

    我不得不尽快制作这些,因为我看到你分享了食谱。我从来没有蜂蜜妈妈酒吧,但这些都很好!对于任何人想知道这个食谱如何与枫糖浆合作,我使用了大约2.5汤匙,并且没有任何塑造栏的问题。德赢沙巴体育我还将半杏仁黄油的数量置于塔希尼,并使用可可粉代替可可。这是一种简单,简单的食谱,我肯定会再次制作它。

  91. Lauren

    YUM! So easy, so good! The perfect little treat. Used PB instead of almond butter and froze into thinner bars, which allowed me to get 6 small servings. Thanks for this wonderful recipe!

  92. Tasnim

    首先,我喜欢在Instagram上关注你!今天看到这个菜谱,必须马上做!
    Gonna start with how easy this recipe is: ingredients that probably most people have laying around in their pantry! So if you’re craving some chocolate today, go ahead take a 5 min break (literally took me 5 mins to make it) and make it ASAP! You won’t regret! Tastes like the original bar (if you tried it before)! Will be making this on repeat and probably never buying chocolate bars that often anymore! Thank you for this amazing recipe!

  93. 尼娜

    嗨,达娜-我是你网站的超级粉丝,我喜欢这里的很多菜谱。我不知道你是否换了一个新的网站主机,但你曾经美丽和优雅的网站,现在与广告泛滥。这让我很难跟随你的帖子,我想念你在嘈杂中拍摄的美丽和简单。希望有一个方法来降低它,因为我觉得新网站相当令人讨厌。

    • 达娜的化身@极简面包师Dana@极简主义面包师

      谢谢你的反馈,尼娜!我们刚刚换了一个新的网站设计,我们正在解决的怪癖。我们来看看广告的位置。

  94. 伊丽莎白

    这些真好吃!我用了太阳黄油(你的食谱),结果很松软很好吃。一定会再次成功!

    • 达娜的化身@极简面包师Dana@极简主义面包师

      谢谢分享,艾米莉!下次你介意在你的评论中加一个评分吗?它对我们和其他读者都非常有帮助!xo公司

  95. 莎拉

    你认为你能用花生酱或塔希尼代替杏仁酱吗?

    (Thank you for all your great recipes! Your awesome salad recipes started me into making new items every day!)

    • 达娜的化身@极简面包师Dana@极简主义面包师

      Thanks for the kind words, Sarah! Yes, we’ve had people share that both tahini and peanut butter work!

  96. Alison Charbonneau

    Ooohh I haven’t heard of Honey Mamas but saw you post this on IG. It looked so good. Making this with today but with PB since my husband is allergic to tree nuts.

  97. 克里斯汀

    如果你有一个突然的甜食,这些是如此快速易于制作!喜欢一种使用我已经拥有的所有食品室的食谱。超级美味和令人满意:)

  98. 西莉亚

    这些都很简单,很好吃!用半龙舌兰,半枫糖浆而不是蜂蜜制作它们。还使用了厚厚的花生酱,在其中添加了小花生块。肯定会再次制作它们!

  99. 乔尔

    非常感谢你做的这些!我喜欢椰子,玫瑰花瓣和薰衣草的蜂蜜妈妈。我可以使用椰子而不是杏仁黄油吗?

    • 达娜的化身@极简面包师Dana@极简主义面包师

      嗯,椰子黄油?也许如果在融化时使用。我不会推荐椰奶。让我们知道怎么回事!

  100. Jhonattan

    丹娜和他的团队,非常感谢你们把这样简单的食谱推广到世界上。既然我们待在家里,我们就把找到的东西都做了。这是我第一次评论,但我们已经做了几十个你的食谱,并一贯分享你的网站作为一个素食资源。谢谢,谢谢,谢谢。德赢沙巴体育

  101. 萨莱纳

    I was having an extreme chocolate craving, but only had cocoa powder in my kitchen, so I was so happy to find this recipe. It came together in less than five minutes. I substituted 3 tbsps agave syrup for honey to make them vegan and topped it with a bit of course sea salt before placing them in the freezer. So good! Next time I’ll double the recipe to make more. Highly recommend!

  102. 博拉迪

    Saw the video, was amazed. Read the rest of the story, I just had to try. Never made chocolate from scratch like this. Naturally I had to make a double batch. Made some into ice cube trays, penguin shaped, fruit shaped and made one “bar”. Some of them have shredded coconut, some of them have an almond, some have puffed rice and the bar just has cacao nibs. I didn’t have cocoa powder but I added a bit of extra honey (by accident actually haha). They’re in the freezer right now, excited to try them! Thank you for sharing this recipe. <3

    • 博拉迪

      更新:它们很漂亮地从冰箱里出来了。不要错过可可的味道,不要太松软,它们一定会满足你对巧克力的渴望。会再做一次!!!<3