Dessert

Ingredients

• 12 tablespoons butter
• 1 cup chocolate chips
• 1/2 cup all-purpose flour
• 1/4 cup cacao or unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 1/2 cups powdered sugar
• 3 eggs
• 1 cup California Walnuts, coarsely chopped

Preparation:

1. Preheat oven to 180°C.and grease an 8”x 8” square baking pan.
2. Melt butter in a medium saucepan over low heat. Remove from heat then add chocolate chips, stirring until melted.
3. Stir together flour, cacao powder, and salt in a medium bowl.
4. In a stand mixer with whisk attachment (or with a hand mixer) beat together sugar and eggs until pale and creamy.
5. Gradually add butter and chocolate mixture in two stages and mix until just combined. Add flour mixture in two batches and mix until just combined.
6. Fold in walnuts and spread evenly into the prepared baking pan.
7. Bake 25 to 30 minutes or until a toothpick inserted comes out lightly fudgy or clean. Let cool completely before cutting into 10 pieces.

Ingredients

• 1 cup coarsely chopped California walnuts
• 3/4 cup brown sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 2 eggs, lightly beaten
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream, chilled
• 1 tablespoon confectioners’ sugar
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1 pinch of ground nutmeg

Preparation:

1. Preheat the oven to 175˚C. Stir together brown sugar, flour, baking powder, and 1/4 teaspoon cinnamon in a bowl. Add eggs, and stir until blended. Stir in chocolate chips and walnuts. Pour into baked pie crust.
2. Bake for 25 to 30 minutes until lightly browned and set. Serve slightly warm or at room temperature with spiced cream.
3. To Make Spiced Cream, mix whipping cream, confectioners’ sugar, vanilla, 1/4 teaspoon cinnamon, and nutmeg.

Ingredients

For the base

• 180g all-purpose flour
• Pinch of salt
• 120g butter
• 60g ice-cold water

For the filling

• 3 large apples
• ½ cup California walnuts
• 70g sugar
• 30g butter
• Cinnamon powder
• Pinch of nutmeg

Preparation:

1. For the base, knead everything together till you have a shaggy looking dough. Place this in the fridge to cool.
2. For the filling, add butter and sugar to a pan. Once the butter melts, add in the spices and the chopped apples. Cook till the apples release their liquid and it almost dries out.
3. Once done take it off heat, add chopped walnuts to this.
4. Roll out the chilled dough, cut 3-inch circles out of them, add the filling in the centre and cover with other cut-out dough.
5. Make slits on top and bake at 180°C for 15-20 minutes or till golden brown on top.

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.

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!

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.