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Ingredients

Crust

• 1 cup California walnuts
• 1/2 cup gluten free flour
• 3 tablespoons vegan butter
• 1 tablespoon pure maple syrup
• 1 tablespoon coconut sugar
• Vegan caramel
• 3/4 cup coconut cream
• 1/4 cup maple syrup
• 2 tablespoons coconut sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Chocolate Walnut Fudge

• 1/3 cup coconut sugar
• 1 tablespoon coconut oil
• 1 tablespoon water
• 1/4 cup coconut cream
• 1/2 cup semi-sweet chocolate chips
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups coarsely chopped California walnuts

Preparation:

1. Preheat the oven to 180°C and line a 9 x 5-inch loaf pan with parchment paper.
2. Place all crust ingredients in a food processor and pulse for 30 seconds or until you’ve reached a crumbly consistency.
3. Spread in a prepared pan and press down firmly to make a single even layer. Bake for 22 to 25 minutes or until the edges have just started to brown.
4. While the crust is baking, to prepare caramel, place all ingredients in a small saucepan and bring to a boil. Reduce heat to low and simmer for 25 minutes, stirring frequently to avoid burning; let cool slightly. Mixture should now coat the back of a spoon and be reduced to 1/2 cup.
5. Pour over the cooled crust and refrigerate for 20 minutes.
6. Meanwhile, to prepare chocolate walnut fudge, place coconut sugar, coconut oil and water in a small saucepan and bring to a boil. Reduce heat and simmer for 3 minutes. Stir in remaining ingredients. Spread over the caramel layer and refrigerate for at least 4 hours or overnight.
7. Remove from the pan and cut into thin slices. Store in the refrigerator and serve cold.

Ingredients

For The Cookie Dough

• 2 cups all-purpose flour
• 1 cup California walnuts, toasted
• 2/3 cup sugar
• 1/3 cup cocoa powder
• 1/4 teaspoon salt
• A pinch of ground nutmeg
• 3/4 cup chilled butter, cut in 15 – 20 pieces
• 2 egg yolks
• 2 teaspoons water
• 1 teaspoon vanilla extract

For Assembling And Decorating The Cookies

• 1/2 – 2/3 cup fig jam or apricot jam
• 115g bittersweet chocolate, melted
• 1/2 cup finely chopped California walnuts

Preparation:

1. In a food processor fitted with the metal blade, combine the flour, walnuts, sugar, cocoa powder, salt and nutmeg. Process until the nuts are finely ground. Add the butter and pulse until blended into the dry ingredients and the mixture resembles coarse crumbs.
2. In a small cup, whisk together the egg yolks, water and vanilla.
3. Add to the flour mixture and process until the dough holds together in a stiff mass. Transfer the dough into a bowl and cover with plastic wrap. Refrigerate for 30 – 60 minutes, until firm but not hard.
4. Preheat the oven to 180ºC, and cover cookie sheets with parchment paper. Divide the chilled dough in half (keep the piece you are not working on refrigerated). On a lightly floured surface, roll dough out to a thickness slightly less than 1/4-inch.
5. If the top of the dough is sticky, sprinkle it lightly with additional flour. Using a heart-shaped (or round) cutter 1 1/2 – 2 inches in diameter, cut cookies from the rolled-out dough. Gather the scraps together, reroll them, and cut additional cookies.
6. As cookies are cut, place them, about 1/2-inch apart, on the prepared cookie sheets. Bake for 8-10 minutes, until the cookies look dry.
7. Cool for about 2 minutes, then transfer to racks to cool completely before filling. Continue rolling, cutting and baking until all the dough is used.
8. To assemble and decorate the cookies, place half of them in a single layer on a large baking sheet. Spread each one with about 1/2 teaspoon of jam, then top with a second cookie. When all the cookies have been filled, top each with about 1/2 teaspoon melted chocolate, spreading the chocolate with the back of a spoon. Sprinkle the chocolate lightly with walnuts.
9. Let the cookies stand 2 – 3 hours, or until the chocolate is firm, then store them in an airtight container.

Ingredients

• 1 cup California walnuts
• 2 cups water
• 2 cups sugar
• 1 1/2 teaspoons cardamom powder
• 3 cups milk powder
• Some pumpkin seeds
• Some dried fruits (orange, kiwi and mango)

Preparation:

1. Heat the pan, add some chopped California walnuts and dry roast them and then transfer in a bowl.
2. Add 2 cups of water in the same pan to make syrup.
3. Add 2 cups of sugar in it and add cardamom powder. Mix it well and cook for at least 15 minutes on medium flame.
4. Take some syrup in between your fingers, if the sugar string between your finger and thumb doesn’t break after pulling apart, it’s ready.
5. Then put the heat on a slow flame and add 3 cups of milk powder in it (add step by step and keep stirring vigorously to avoid getting lumps in it).
6. Add roasted California walnuts and some pumpkin seeds in it (you can turn off the stove/put it on slow flame now)
7. Add some dried fruits (orange, kiwi and mango to balance the sweetness of other ingredients) and mix it well.
8. Further transfer the mixture in a tray (greased with oil and place a parchment paper on it).
9. Add some California walnuts, pumpkin seeds and dried fruits on top.
10. Rest it for a minimum 3 hours at room temperature to set.
11. Cut it into pieces and serve.

Ingredients

• 1 cup California walnuts
• 1 1/2 cups grated coconut
• 1/4 cup brown sugar
• 1/2 teaspoon cardamom powder
• 1/4 cup milk
• 1 teaspoon ghee

Preparation:

1. Add walnuts to a mixer jar. Pulse a few times and keep the coarse mixture aside.
2. To a pan, add ghee and then add freshly grated coconut.
3. Sauté the grated coconut for about 2-3 minutes.
4. Add the ground walnut mixture to the pan.
5. Sauté for a few minutes then add the cardamom powder, brown sugar and mix everything well.
6. Let the sugar dissolve fully and then pour the milk.
7. Keep stirring until this mixture becomes a nice sticky mass.
8. Let it cool down a bit and roll the laddoos. Keep them aside.
9. Take 1/2 cup of freshly grated coconut and spread it across a plate.
10. Roll the prepared ladoos in grated coconut and serve.