Place the roasted California walnuts in a blender and pulse till they change from whole to powder to butter consistency. Now this will take a lot of scraping down the sides but it is so worth it.
Once the walnuts have reached a butter-like consistency, add the ginger, cinnamon, cardamom, salt, and honey and blend till well incorporated.
Store unused butter in a glass jar.
Walnut Coconut Cookie Cake
Preheat oven to 350°F.
In a bowl, add the Spiced Walnut Butter, coconut flour, eggs, brown sugar, and vanilla essence and mix well till “dough” begins to form. Dough will be a bit sticky.
Spoon into 9-inch pie pan or 9×9 pan sprayed with cooking spray; press down evenly. Bake in preheated oven for 15 minutes.
Remove from the oven and let cool completely (I let mine cool overnight).
When cooled, top with melted chocolate, whipped coconut cream or non-dairy topping, berries, pomegranate arils, chopped walnuts and drizzled melted chocolate and enjoy.
