Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper to ensure a clean energy flow and easy cleanup.

In a small glass bowl, whisk together the raw honey, ceremonial cacao, cinnamon, and cayenne until the mixture is smooth and glossy. This is your flavor frequency.

Place the sprouted almonds and walnuts in a large bowl. Pour the cacao-honey glaze over the nuts and toss gently with a wooden spoon until every surface is evenly coated.

Spread the glazed nuts in a single layer on the prepared baking sheet, ensuring they aren't crowded so the heat can circulate freely.

Roast in the oven for 10-12 minutes. You are looking for the honey to bubble slightly and the aroma of cacao to fill the room. Watch closely to prevent the sugars from scorching.

Remove from the oven and immediately sprinkle with the smoked sea salt and hemp seeds while the glaze is still tacky.

Allow the nuts to cool completely on the tray. As they cool, the glaze will harden into a crisp, soulful shell. Break apart and serve in a ceramic bowl.