Our brain is a beautiful powerful tool that affects how and what we feel and do all the time. Think about it. When we are sad and unhappy, we blame the things that happen to us, we blame the situation, the weather, the past, the present, the big man in the sky or the monster hiding under our bed. But it’s never any of those things is it. It’s our thoughts about them that are making us unhappy. Whenever our brains focus on the negative of a situation, our hearts feel just that, the negative. It’s too hot, it’s too cold, we’re bored, it’s crowded, life’s sooo hard – in translation, thoughts thoughts and more negative thoughts.
But it is also our brains that have the power to change our thoughts about any given situation or experience. We can choose to see the positives, the beauty, the possibilities, the solution and we can watch everything change around us and, most importantly, within. Yes, I’m reading Eckhart Tolle.
These almond butter honeycomb hearts are my way of sharing love at home. They’re made with love (for real, that’s an ingredient), they look like love, they taste like love and they sure nourish like love. From within. And I’m sharing them with you, with love.
Almond honeycomb hearts
- 1/2 cup almond meal
- 2.5 TBSP honeycomb (try to source ethically produced, organic, local honeycomb) or maple syrup for a vegan version
- 1/3 cup melted coconut oil
- 2 TBSP coconut butter
- 2 TBSP coconut flakes or chips
- handful of love
- To sprinkle: handful of cacao nibs & pink sea salt flakes
- Add all the ingredients in a bowl and mix well until you get a creamy, thick texture.
- Use a silicone chocolate mold, any shape you fancy. Sprinkle few cacao nibs in each individual chocolate shape then add 1-2 TBSP of the almond mix in each.
- Sprinkle a bit of sea salt flakes (to taste) then pop in the freezer to set. About 20 minutes or so, then move to the fridge.
- Enjoy straight from the fridge. During summer, these will melt quite fast at room temp.