Chocolate Walnut Meringues

Chocolate Walnut Meringues

Ingredients

  • 3 egg whites
  • A pinch of salt
  • 3/4 cup sugar
  • 1/2 cup good quality Dutch cocoa
  • 1/3 cup finely chopped California walnuts

Preparation:

  1. Preheat oven to 180°C .
  2. Place egg whites and salt in large mixing bowl. Beat with an electric beater or by hand with a wire whisk until they form soft peaks.
  3. Gradually add the sugar so the peaks stiffen.
  4. Sift cocoa over peaks and fold in with walnuts.
  5. Spoon mounds about 1” in diameter and about 1” apart onto a parchment-lined baking sheet.
  6. Bake 20 minutes or until dry to the touch. Let cool completely before removing from baking sheet.


Chocolate Banana

Chocolate Banana Homemade Ice Cream Bites with Walnuts

Ingredients

Ice Cream Balls:

  • 1 cup California walnuts
  • 3 bananas, large frozen
  • 2 tablespoons maple syrup (optional)
  • 1/4 teaspoon salt

Chocolate Coating:

  • 1 cup chocolate chips
  • 1 tablespoon coconut oil

Preparation:

  1. Roughly chop your walnuts, reserve 1/4 cup chopped walnuts, and pour the rest into a bowl and set aside.
  2. Blend frozen bananas until creamy, you can also add maple syrup if you want it sweeter.
  3. Pour the walnuts into the ice cream and stir until combined.
  4. Scoop tablespoon-sized balls onto a baking sheet lined with parchment paper. Place in the freezer for 1 hour to ensure they keep their form.
  5. Melt chocolate and coconut oil in microwave or on stove. Careful not to burn the chocolate! Add the 1/4 cup walnuts to the chocolate and combine.
  6. Take ice cream bites out of the freezer. Re-shape them if needed. Dip them in the chocolate mixture. Sprinkle with sea salt. Place on a lined baking sheet and back into the freezer until you’re ready to eat!


Walnut & Fig Chocolate Cluster

Ingredients

  • 250 g dark chocolate
  • 3/4 walnuts, preferably toasted
  • 9 dried figs, diced
  • 1 1/2 teaspoons coconut oil
  • Sea salt

Preparation:

  1. Roughly chop up the chocolate and add it to a heatproof bowl along with the coconut oil.
  2. Set the bowl over a saucepan filled with about 1-2 inches of boiling water, stirring constantly until melted.
  3. Once melted, carefully remove from heat. Add in the walnuts and figs, stirring until fully coated with chocolate.
  4. Using a large spoon, scoop up a portion of the chocolate-nut mixture and drop onto a baking sheet lined with parchment paper.
  5. Once each mound is formed, sprinkle the top of each one with a bit of flakey sea salt and place in the refrigerator until firm.
  6. Store in an airtight container in the fridge for up to 1 week.


Walnut Panna Cotta

Ingredients

  • 100 g California walnuts, chopped
  • 300 ml double cream
  • 1 teaspoon vanilla bean paste
  • 50 g caster sugar
  • 3 sheets leaf gelatine
  • 100 ml full fat milk
  • 200 g mixed berries to serve

Preparation:

  1.  Grease 4 x 200 ml dariole moulds.
  2. Finely chop 75 g of the walnuts in a food processor and add to a small saucepan with the cream, vanilla and sugar, bring to just below boiling and remove from the heat. Allow to infuse until cool.
  3.  Meanwhile, soak the gelatine in cold water for 5 minutes, drain and squeeze out excess liquid. Place the milk in a small saucepan and heat until steam just begins to show, off the heat stir in the soaked gelatine and stir until dissolved. Mix into the walnut cream mixture. Pour into the dariole moulds and chill for 4-5 hours until set.
  4. To serve, briefly dip the moulds into a bowl of hot water and upturn onto small plates and serve with mixed fruit and remaining chopped walnuts.


Griddled Pineapple with Walnut Crust

Ingredients

  • 100g California walnuts, finely chopped
  • 2 tablespoons maple syrup plus extra to serve
  • 1 large pineapple, peeled, cored and cut into 12 wedges
  • 50g butter, softened
  • 2 tablespoons icing sugar

Preparation:

  1. Preheat the oven to 200°C.
  2. Mix the walnuts and maple syrup together and spread out onto a small baking tray lined with baking parchment, bake for 7-8 minutes until golden and allow to cool.
  3. Meanwhile, griddle the pineapple in 2 batches for 2 minutes each side to give golden bar marks.
  4. Whisk the butter and icing sugar together in a small bowl until pale and fluffy, stir in 25g of the walnut crumb.
  5. Serve the griddled pineapple sprinkled with the remaining walnut crumb, a drizzle of maple syrup and a spoonful of the walnut butter.

Cooks tip:
Great for barbecues. Try stirring the 25g walnut crumb into vanilla ice cream instead of the whisked butter.


Walnut, Chocolate, and Avocado Mousse

Ingredients

  • 1 ½ cup California walnut butter
  • 3 tablespoons sweet cocoa powder
  • 2 tablespoons honey
  • 2 teaspoons vanilla extract
  • 1 ripe avocado, peeled and pitted
  • Optional: Honey, fresh raspberries and chopped glazed California walnuts

Preparation:

  1. purée California walnut butter, cocoa powder, honey, vanilla and avocado in a food processor until smooth.
  2. Spoon into small bowls. Drizzle with honey and garnish with raspberries and glazed walnuts, if desired.

For walnut ButterIn a blender or food processor, grind walnuts and a pinch of salt for 3-4 minutes until the mixture becomes a creamy paste. Pour it into a container with a lid, seal, and store in the refrigerator.


Walnut & Strawberry Pavlova

Ingredients

  • 2 teaspoons corn flour
  • 2 teaspoons white wine vinegar
  • 1 teaspoon vanilla extract
  • 4 medium egg whites
  • 200g caster sugar
  • 100g California walnut halves
  • 300ml double cream
  • 300g strawberries, quartered

Preparation:

  1. Preheat the oven to 140°C. Draw a 23cm circle onto a sheet of baking paper and place on a large baking tray.
  2. Blend the corn flour with the vinegar and vanilla. Whisk the egg whites to stiff peaks and gradually whisk in the sugar a tablespoon at a time. Whisk in the corn flour mixture and continue to whisk for 2-3 minutes until stiff and glossy.
  3. Chop 75g of the walnuts and stir all but 1 tablespoon of this into the meringue, and spoon onto the paper up to the line with a slight hollow in the centre.
  4. Sprinkle with the remaining 1 tablespoon chopped walnuts and bake for 1 hour. Turn the oven off and leave the pavlova inside until cooled.
  5. Whisk the cream to soft peaks and spoon over the pavlova leaving a 3cm border round the edges, top with the strawberries and remaining walnuts.


Akhrot Stuffed Shahi Tukda

Ingredients

  • 3-4 bread slices, corners removed

For the filling:

  • 1 cup roasted California walnuts
  • 2 tablespoons Ghee
  • ½ cup khoya
  • ½ teaspoon cardamom powder
  • 2 teaspoons rose water
  • Dried rose petals
  • ¼ – ½ cup sugar (adjust according to taste)

For The Instant Rabri:

  • ½ tin condensed milk
  • 1 cup milk
  • Sugar
  • ½ teaspoon elaichi powder
  • A few saffron strands dissolved in water
  • 2 teaspoons milk powder

For The Garnish:

  • Dried rose petals
  • California Walnuts
  • Silver leaf

Preparation:

  1. To start with, grind the roasted walnuts coarsely. You can crush them too.
  2. Heat ghee in a pan and add the ground walnuts. Roast them lightly on medium flame with constant stirring.
  3. Crumble the mava and mix well with walnuts. Cook until the mixture turns crumbly.
  4. Add the cardamom powder and rose water and cook for another few minutes.
  5. Mix in the dried rose petals, remove from flame and keep aside to cool.
  6. For the instant rabri, heat the condensed milk in a heavy bottomed pan. Add the milk and keep cooking and stirring on medium flame.
  7. Add the saffron water, cardamom powder and milk powder. Cook for a few minutes and then remove from flame and keep aside.
  8. To make the rolls, flatten and roll out the bread slices using a rolling pin.
  9. Now, mix the sugar into the prepared filling and place the crumbly mixture onto the centre of a slice.
  10. Apply some water onto the edges of the bread, roll tightly and seal them. Repeat with other slices.
  11. Mix the prepared rabri and place it on medium flame to warm it up.
  12. Meanwhile, heat ghee in a pan and slightly toast the rolls from all sides.
  13. Divide each toasted roll into 2.
  14. Now, pour some rabri onto a flat dish and place the rolls. Pour some more rabri over them.
  15. Garnish with walnuts, silver leaf and dried rose petals.
  16. Serve immediately.


Walnut Caramel Chocolate Bars

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.


Walnut Cookie Hearts Filled With Fig Jam

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.