3 cups strawberries, halved and stems removed
2 tablespoons honey
1/2 cup water
1 cup semi-sweet chocolate chips
2 tablespoons coconut oil
1/2 cup California walnuts, finely or roughly chopped
Combine the strawberries, honey, and water in a blender. Puree until smooth, then pour into popsicle molds and freeze for at least 4 hours.
To make the chocolate dip, combine the chocolate chips and coconut oil in a heat-proof bowl and set over a double boiler. Stir until melted, then remove from the heat.
Run the popsicle mold under warm water and remove one popsicle from the mold.
Quickly dip it in the chocolate dip, then immediately dip in the chopped walnuts.
Set on a plate to harden, then work your way through the other popsicles. They can be eaten immediately, or refrozen.
This fluffy dip gets its great flavor from shallots and fresh herbs. It’s great for entertaining as it may be prepared several days ahead. Serve with veggies or crackers.
These sticky bun cinnamon rolls are so easy to make. Start with prepared Hawaiian rolls and fill with a bit of cream cheese. The buttery brown sugar and walnut topping is the perfect crunchy balance to the cream cheese filling.
Indulge in a rich and textured appetizer featuring a creamy California Walnut polenta as the base, crowned with tender, brandy-braised walnuts infused with savory demi-glace. A bright, lemon-scented walnut gremolata adds a delightful crunch, while delicate curls of aged parmesan complete this flavorful dish. Perfect on its own or as…
