I would like to say to him “Slow down, sit with me, forget it all”.
I would like to say “Let’s take a moment to laugh, to reflect on all that we have, to remember when we first fell in love”.
I would like him to know that I’m sorry it is so hard, that the work never ends, that the rest never comes. I would, if only I knew how, lighten his load.
I would like to take him, take all of us, away for just a few days. To the beach, the Sun, to a place filled with nothing. Just space and silence and each other.
I would like to say “Hang in there; it’s worth it, just hang in there”.
I would like to say “You do an incredible job, I don’t know how you keep going. I wish you didn’t have to, but you do an incredible job”.
But I say nothing. I leave him be and I hope his tomorrow is a little brighter.
Double Chocolate Sponge Kisses
- 1/2 cup coconut flour
- 1/4 cup ground flaxseeds
- 2 tablespoon cacao or cocoa
- 1/4 cup water
- 3 tablespoons honey
- 4 level tablespoons coconut oil*
- 2 tablespoons hulled tahini
- 2 tablespoons honey
- 1 tablespoon cacao or cocoa
- Preheat your oven to 175°C or 350°F
- Line a tray with baking paper.
- Place the ingredients into your food processor and quickly pulse to combine. Roll the mixture into a smooth ball. Place the ball into the fridge for 20 minutes.
- Remove from the fridge and roll in between two sheets of baking paper until the mixture is approximately 5mm thick. Cut with your cutters (we typically use circles or hearts) and gently place onto a tray lined with baking paper. Bake for 10 minutes.
- Allow to cool slightly before moving to a cooling rack.
- Place the filling ingredients into a large mug and use a knife to combine until you have a lovely, smooth chocolate.
- Spread the chocolate onto a cooled cookie and top with another. Serve. Eat. Enjoy.
Makes approximately 24 cookies or 12 kisses using standard sized cutters
*our coconut oil is typically soft, neither hard nor liquefied