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. No walnut butter on hand, you can make it, buy some or simply toss in a handful of toasted walnuts for that irresistible roasted flavor. Customize it with your favorite plant-based protein powder for the ultimate high-protein smoothie.
2 tsp (10g) Chocolate Fudge Walnut Sauce
1 ½ cups (340g) Thin Viscosity Walnut Cream
3 Tbsp (50g) California Walnut Butter
½ cup (60g) Protein Powder
2 Tbsp (45g) Honey
1 cup (15g) Packed Kale
1 Banana
3 cups (340g) Ice cubes
1 Tbsp (15g) Medium Viscosity Walnut Cream
1 tsp (5g) Toasted California walnuts, finely chopped
Drizzle the inside of a 16 oz glass with walnut chocolate sauce, allowing it to drip down the inside of the glass.
In a blender, combine walnut cream, walnut butter, protein powder, honey, kale, bananas, and ice.
Start the blender on low, then quickly increase the speed to the highest speed.
Blend at high speed until very smooth, about 1 minute
Fill the glass, leaving ½ inch of space at the top.
Garnish with a dollop of the medium walnut cream, and sprinkle with toasted walnuts.
Chocolate-drizzled glasses can be made ahead and kept covered in the refrigerator for up to 24 hours.
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.
This is an easy, nutritious take on a layered candy bar made with dark chocolate, dates and California walnuts as the star of the show.
