For the base and filling:

  • 40g California walnuts
  • 10g extra virgin olive oil
  • 120ml walnut milk
  • 60g dark chocolate-85%
  • 3g agar-agar
  • 100g raspberries

For the topping:

  • California walnuts
  • Agave syrup
  • Mint leaves
  • Red fruits


  1. For the base, crush the walnuts with the oil. Pour over the base of the glass, squeeze and set aside in the refrigerator.
  2. For the chocolate layer, heat the walnut milk over medium heat without boiling. Once hot, add the chopped chocolate and stir until it melts. Add 2g of agar-agar, boil, and wait for it to melt.
  3. Remove from the heat, strain if necessary, and pour half of the mixture into the glass. Refrigerate until it sets. The other half will be saved for the top layer.
  4. For the berries layer, boil the berries and strain. Discard the pulp and boil the remaining liquid with a gram of agar-agar. Stir and pour over the first layer of dark chocolate. Wait for it to gel.
  5. When it has been set, add the remaining cocoa mixture on top of the red fruit mixture and leave it in the refrigerator.
  6. Caramelize walnuts with a dash of agave syrup. Add the caramelized walnuts, fresh berries, and some mint leaves.