@affirmationharbors: Release the worries, celebrate the little victories, and rest with peace. 🍁 #Grace #Gratitude

Affirmation Harbor
Affirmation Harbor
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Region: US
Tuesday 27 October 2026 19:36:28 GMT
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rubyvaldez042
rubyvaldez042 :
[Pray][Pray][Pray]Thanks I need reminders like this
2026-10-27 19:44:22
2
alisafranks1gmail.com
Lisa Franks, Angel :
Amen indeed
2026-10-27 21:11:55
1
user6167045088557
annie :
Amen
2026-10-27 20:56:43
1
evita_m_65
evita_m_65 :
Amen 🙏
2026-10-27 21:19:41
1
user9092380816934
user9092380816934 :
Amen 🙏
2026-10-28 04:36:13
0
user6342157200783
John moore :
Amen
2026-10-27 23:22:13
0
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Salted Cacao-Coconut Caramel Bars Made with @Navitas Organic & Regenerative Cacao Powder. I love Navitas for so many reasons—their flavor, their process of maintaining quality nutrient density, and also for their relationship to their farmers and the land. They are one of the only Cacao’s that are Regenerative Organic Certified, meaning they require a high standard for ethical and safe working conditions, transparency, and require active rebuilding and regeneration of soil health. It just tastes so much better. #navitasorganicspartner  I add it into EVERYTHING, always using it instead of cacoa powder, & this is one of my favorite sweet treats to have on hand.  Ingredients 1st Layer—Chocolate Truffle 200g pitted medjool dates (~10 dates) 40g Navitas Regenerative Organic Cacao Powder (~1/2 cup) 1 tbsp virgin coconut oil 2nd Layer—Coco-Vanilla 230g coconut butter  50g coconut shreds 25g pitted medjool dates (~2 dates) 2 tsp vanilla bean paste  3rd Layer—Dark Choco Shell  30g cacao powder  70g melted coconut oil  Top w/ Navitas Regenerative Organic Cacao Nibs & Flakey Salt  Recipe 1. Line a standard loaf pan with parchment paper and set aside 2. In a large food processor, add ingredients for the first layer, and pulse together until it resembles little moist crumbs  3. Pour layer into the loaf pan and use hands to flatten out into one even layer  4. Using the same food processor, add in the ingredients for the second layer  5. Pulse until creamy and combined 6. Add second layer on top of the first layer, and evenly flatten out, cover and place loaf pan in the freezer 7. For the final layer—Melt coconut oil in a small pot over medium heat, then pour into a bowl 8. Add in cacao powder to bowl and sift until completely combined 9. Pull loaf pan out of freezer and pour the melted chocolate layer over the coconut layer, flatten until even  10. Sprinkle over cacao nibs and flakey salt  11. Cover and place in the freezer for a few hours  12. Once set, remove from the freezer and let sit on the counter for a few minutes 13. Remove from the loaf pan and peel off parchment 14. Slice into squares 15. Enjoy! I keep stored in a bag in the freezer
Salted Cacao-Coconut Caramel Bars Made with @Navitas Organic & Regenerative Cacao Powder. I love Navitas for so many reasons—their flavor, their process of maintaining quality nutrient density, and also for their relationship to their farmers and the land. They are one of the only Cacao’s that are Regenerative Organic Certified, meaning they require a high standard for ethical and safe working conditions, transparency, and require active rebuilding and regeneration of soil health. It just tastes so much better. #navitasorganicspartner I add it into EVERYTHING, always using it instead of cacoa powder, & this is one of my favorite sweet treats to have on hand. Ingredients 1st Layer—Chocolate Truffle 200g pitted medjool dates (~10 dates) 40g Navitas Regenerative Organic Cacao Powder (~1/2 cup) 1 tbsp virgin coconut oil 2nd Layer—Coco-Vanilla 230g coconut butter 50g coconut shreds 25g pitted medjool dates (~2 dates) 2 tsp vanilla bean paste 3rd Layer—Dark Choco Shell 30g cacao powder 70g melted coconut oil Top w/ Navitas Regenerative Organic Cacao Nibs & Flakey Salt Recipe 1. Line a standard loaf pan with parchment paper and set aside 2. In a large food processor, add ingredients for the first layer, and pulse together until it resembles little moist crumbs 3. Pour layer into the loaf pan and use hands to flatten out into one even layer 4. Using the same food processor, add in the ingredients for the second layer 5. Pulse until creamy and combined 6. Add second layer on top of the first layer, and evenly flatten out, cover and place loaf pan in the freezer 7. For the final layer—Melt coconut oil in a small pot over medium heat, then pour into a bowl 8. Add in cacao powder to bowl and sift until completely combined 9. Pull loaf pan out of freezer and pour the melted chocolate layer over the coconut layer, flatten until even 10. Sprinkle over cacao nibs and flakey salt 11. Cover and place in the freezer for a few hours 12. Once set, remove from the freezer and let sit on the counter for a few minutes 13. Remove from the loaf pan and peel off parchment 14. Slice into squares 15. Enjoy! I keep stored in a bag in the freezer

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