{"id":26064,"date":"2012-09-14T23:06:20","date_gmt":"2012-09-15T03:06:20","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=26064"},"modified":"2012-09-14T23:33:11","modified_gmt":"2012-09-15T03:33:11","slug":"chocolate-walnut-bars%e7%84%bc%e3%81%8b%e3%81%aa%e3%81%84%e3%83%81%e3%83%a7%e3%82%b3%e3%83%ac%e3%83%bc%e3%83%88%e3%81%8f%e3%82%8b%e3%81%bf%e3%83%90%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=26064&lang=en","title":{"rendered":"No-Bake Chocolate Walnut Bars
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\"\"<\/a><\/p>\n

No-Bake Chocolate Bars<\/strong>
\nAugust 25, 2012<\/em><\/p>\n

This is another amazing recipe from Rawmazing<\/a>. As Susan suggested, I cut it into small pieces. These are satisfying but at the same time they are very addictive, and once I start eating it’s hard to stop (lol). These bars are absolutely delicious!!I followed the recipe almost exactly except that I used cocoa powder instead of cacao and almond butter in place of coconut butter. I also added a little salt to the crust and the filling.<\/p>\n

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\n\"\"<\/a><\/p>\n

studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

No-Bake Chocolate Bars August 25, 2012 This is another amazing recipe from Rawmazing. As Susan suggested, I cut it into small pieces. These are satisfying but at the same time they are very addictive, and once I start eating it’s hard to stop (lol). These bars are absolutely delicious!!I followed the recipe almost exactly except […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-26064","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26064","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=26064"}],"version-history":[{"count":9,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26064\/revisions"}],"predecessor-version":[{"id":26397,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26064\/revisions\/26397"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=26064"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=26064"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=26064"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}