Chocolate has long been synonymous with Valentine’s Day, but did you know it is the perfect pairing for the mild, smooth and creamy taste of California Walnuts!
Everyone deserves a sweet treat on Valentine’s Day, and maybe even more so this year. Why not whip up one of these four delicious recipes from California Walnuts this February 14th – for your Valentine, family, friend, or even just for yourself!
Recipes from California Walnuts – California Walnut Chocolate Bliss Balls
Makes 16. Prep: 10 minutes
225g California walnuts
2 tbsp grated coconut chunks
1 tbsp cocoa powder
1 tbsp maple syrup
½ tbsp coconut oil
½ tbsp vanilla extract
10 pitted Medjool dates
Grated coconut chunks and cocoa powder, optional
- Place walnuts in a food processor and pulse until finely chopped.
- Add coconut, cocoa powder, maple syrup, coconut oil, vanilla and dates, pulse again until mixture forms a thick paste. (Don’t process too long or mixture will become too sticky.)
- Roll into 16 equal balls, then roll in additional grated coconut or cocoa powder if desired. Store in the refrigerator or freezer until ready to serve.
Chocolate and California Walnut Churros
Recipes from California Walnuts – Prep: 20 minutes. Cook: 20 minutes
• 1 tsp caster sugar
• 1-1 3/4 tbsp unsalted butter, melted
• 1/4 tsp salt
• 325g flour
• 50g California walnuts, finely chopped
• 1 litre vegetable or olive oil
• 400g caster sugar
• 1 tbsp ground cinnamon
• 750ml milk
• 1 cinnamon stick
• 65g brown sugar
• 2 tsp plain flour
• 50g cocoa powder
- Pour water into a medium saucepan with 1 tsp sugar, melted butter and salt; stir with a whisk.
- Bring to boil and add all the flour and chopped walnuts.
- Stir for 2 minutes with a wooden spoon until a smooth paste forms. Remove from heat and form a ball. Allow churro dough to cool for 5-8 minutes.
- While dough is cooling, preheat oil in large deep frying pan over medium heat.
- Mix 400g sugar with ground cinnamon in wide bowl and set aside.
- Once cooled, arrange the dough into a piping bag with a star-shaped nozzle to form the churros. Pipe dough out on a baking tray in 8cm pieces. Cut with scissors if needed.
- Use a wooden skewer to poke through each piece vertically to allow for steam to escape during frying.
- Place 4 to 5 churros in a hot oil and fry until golden brown and crispy, about 3 to 4 minutes, turning occasionally.
- Drain on kitchen paper. Dredge in cinnamon sugar mixture and serve with hot chocolate sauce.
- In a medium saucepan, bring milk, cinnamon and brown sugar to a boil. Remove from heat immediately. Cover and let stand.
- Add flour and cocoa into milk pan and stir well.
- Reheat over low heat for about 10-12 minutes to thicken slightly. Serve hot in cups or glasses with the churros.
California Walnut Stuffed Chocolate Covered Dates
Recipes from California Walnuts – Makes 10. Prep: 15 minutes plus chilling
10 pitted dates
100g California walnuts, halved
100g dark chocolate, melted
Sea salt flakes
- Place parchment paper on a baking tray.
- Prepare your dates by making sure all stones are out and they are sliced down the middle, making an easy opening for stuffing.
- Place 2 or 3 of your halved walnuts into the centre of each date, pinching the date closed after stuffing.
- Dip the bottom half of date into the melted chocolate and place on plate or parchment paper to harden. Sprinkle with sea salt.
- Refrigerate for 20 minutes.
- Store on the counter or in the fridge. Enjoy!
California Walnut & Fig Clusters
Recipes from California Walnuts – Prep: 15 minutes plus chilling
250g dark chocolate
1 ½ tsp coconut oil
80g California walnuts, toasted
9 dried figs, diced
Sea salt flakes
- Roughly chop up the chocolate and add it to a heatproof bowl along with the coconut oil.
- Set the bowl over a saucepan filled with about 3cm of boiling water, stirring constantly until melted.
- Once melted, carefully remove from heat. Add in the walnuts and figs, stirring until fully coated with chocolate.
- Using a large spoon, scoop up a portion of the chocolate-nut mixture and drop onto a baking sheet lined with parchment paper.
- Once each mound is formed, sprinkle the top of each one with a bit of sea salt and place in the refrigerator until firm.
- Store in an airtight container in the fridge for up to 1 week.