Dessert

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.

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.

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 Butter – In 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.

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.

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.

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.