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Recipe by:Chris
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Almond Honeycomb Hearts
Prep:5minTotal:5minServes:5
Ingredients
- 1/2cupalmond meal
- 2 1/2Tbsphoneycomb(try to source ethically produced, organic, local honeycomb or maple syrup for a vegan version)
- 1/3cupcoconut oil(melted)
- 2Tbspcoconut butter
- 2Tbspcoconut flakes(or chips)
- cacao nibs(to sprinkle)
- pink sea salt flakes(to sprinkle)
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- 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.
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Ingredients
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Directions
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Notes
Note: For those who don’t eat honeycomb, the author suggests substituting maple syrup.
