Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "ca06f045b7fb42508f241b302101c951",
    "updated": "2025-04-22T22:31:32.214Z",
    "title": "No-Bake Vegan Protein Bars",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "amaranth (1 1/4 - 1 1/2 cups popped as the original dish is written).",
          "vanilla or unflavored vegan protein powder",
          "maple syrup",
          "creamy salted peanut or almond butter",
          "melted dark vegan chocolate"
        ]
      }
    ],
    "instructions": [
      "Prepare an 8x8 inch baking pan by lining it with parchment paper.",
      "To pop the amaranth, heat a large pot over medium-high heat.  The pot is ready when a drop of water sizzles and evaporates quickly.",
      "Add 2-3 tablespoons of amaranth at a time to the hot pot and immediately cover. Using oven mitts, shake the pot vigorously for about 10 seconds.  The amaranth should pop quickly. Remove from heat promptly to prevent burning.",
      "Transfer the popped amaranth to a mixing bowl. It's normal if not every grain pops. You might need a few tries to get the heat just right.",
      "Continue popping the amaranth until you have approximately 1 1/4 to 1 1/2 cups.  To avoid mixing burnt grains with perfectly popped ones, transfer the popped amaranth to a separate bowl after each batch.",
      "In a medium mixing bowl, combine the peanut or almond butter and maple syrup. Stir until well combined. Add the protein powder and mix thoroughly.",
      "Gradually add the popped amaranth to the wet ingredients, mixing until a loose dough forms.  Be careful not to overmix, as this can make the bars dry and crumbly. Aim for about 1 1/4 cups of popped amaranth.",
      "Transfer the mixture to the prepared baking pan and press down firmly to create an even layer.  Cover with parchment paper or plastic wrap and use a flat-bottomed object (like a measuring cup) to compact the mixture into a dense, even layer.",
      "Freeze for 10-15 minutes, or until firm.  Remove from the freezer, lift out the solidified bar, and slice into nine equal pieces.",
      "Enjoy the bars as they are, or drizzle with melted dark vegan chocolate (optional).  Store in the refrigerator for up to 5 days, or in the freezer for longer storage, as they soften at room temperature."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]