Decadent, velvety, dairy-free, and no-bake, this “cheesecake feels almost unbelievable in both texture and simplicity. California walnuts blend with water into a naturally luxurious cream, giving the filling its rich body and smooth texture without cream cheese, eggs, or baking. Agave syrup and vanilla round out the flavor, then chopped chocolate melts directly into the warm walnut cream to create a silky cheesecake-like batter that sets into a sliceable dessert with a classic cheesecake feel and a rich, creamy finish.
¾ cup (3 ½ oz or 95 g) Graham cracker crumbs
¾ cup (3 oz or 100 g) Roasted California walnuts
¼ cup (1 ¾ oz or 50 g) Granulated sugar
¼ tsp (1 g) Finely ground salt
¼ cup (2 oz or 50 g) Coconut oil, melted
3 cups (15 oz or 450 g) California walnuts
1 ½ cups (12 oz or 350 g) Water
6 Tbsp (3 ¾ oz or 110 g) Agave syrup
1 tsp (4 g) Vanilla extract or paste
12 oz or 340 g Semi-sweet chocolate (55–65% cacao), chopped or 2 cups semi-sweet chocolate chips
Combine graham crackers crumbs, sugar, and salt in a blender. Pulse until fully mixed.
Add the walnuts and pulse until chopped, no larger than pea-sized, not too fine. Transfer to a bowl.
Heat the coconut fat until melted and hot. Drizzle and work this into the walnut mixture until fully absorbed.
Pour mixture into a 10–12 inch (25-30 cm) spring-form pan. Distribute evenly.
Using the flat side of a measuring cup or other tool, press the crust very firmly to pack it as tightly and evenly as possible.
Cover and refrigerate while making the filling.
Combine walnuts, water, agave syrup, and vanilla extract in a high-speed blender.
Start the blender on low, then quickly increase the speed to the highest setting.
Blend for 3–5 minutes, scraping the sides as needed.
Stop and check the walnut cream—it is ready when completely smooth and between 140–160°F (60–70°C).
While the blender is running, slowly add chopped chocolate and puree, scraping down the sides if needed, until super smooth.
Pour this over the chilled crust. Spread out evenly with a spatula.
Rest at room temperature for 30 minutes, then cover tightly with plastic wrap (not touching the surface) and chill until very firm – 8 hours minimum.
For the crust you can also use graham cracker cookies, add to the blender as directed, and grind using refined coconut oil will result in a crust with no coconut taste. If you want a more pronounced coconut flavor, use virgin coconut oil, as it is more aromatic.
Creamy, rich, and satisfying, this walnut smoothie is a protein-packed, dairy-free treat that showcases California walnut cream in three delicious forms. Blend with fresh kale or add your favorite greens powder for a nutrient boost. For a sweet presentation, swirl chocolate inside the glass and top with crunchy cocoa nibs….
Velvety, glossy, and irresistibly rich, this chocolate sauce is pure indulgence — yet surprisingly dairy-free. Made in minutes with silky California walnut cream, it blends into a luscious sauce that’s as versatile as it is decadent. Drizzle it over pancakes, swirl it into smoothies, dip ripe strawberries, or enjoy it…
Rich chocolate bars with walnut crust, topped with fresh summer berries.
