Festive Diwali truffles featuring California walnuts, dates, coconut, and cardamom, coated in crunchy saffron white chocolate and finished with edible gold.
2 cups California walnuts, toasted, divided, plus more to taste for garnish
½ cup unsweetened coconut, shredded
½ tsp ground cardamom
2 cup pitted Medjool dates, soaked and drained
10 oz white chocolate, divided
1 tsp ghee
¼ tsp saffron, crushed
Edible gold flakes, to taste
Process toasted walnuts, coconut, and cardamom until grainy. Reserve 2 Tbsp for white chocolate coating.
Process soaked & drained dates along with grainy walnut mix until sticky. Roll the mixture into 18 balls and chill for 10–15 minutes.
Melt white chocolate until creamy and then mix in melted ghee and saffron, reserving 2 Tbsp. Stir the reserved grainy walnut, coconut and cardamom mixture into the remaining melted white chocolate. Then, dip the balls and place on parchment. Chill 15–20 minutes until set.
Drizzle with reserved chocolate; immediately garnish with ground walnuts and gold flakes before the chocolate hardens.
These individual desserts feature crisp, golden kataifi nests filled with creamy cinnamon-walnut cheesecake and drizzled with melted chocolate. Finished with crispy kataifi and crushed walnuts, they’re an elegant treat, perfect for any dinner party or intimate gathering.
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…
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….
