Try Out These Scrumptious Recipes This World Chocolate Day!

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Dark Chocolate Pumpkin California Walnut Oat Pudding
Dark Chocolate Pumpkin California Walnut Oat Pudding

Indulge in temptation this 7th of July and celebrate World Chocolate Day with California Walnuts. Add these crunchy and nutrition powerhouses to your desserts, and immerse yourself in sweet nutty delights like never before!

No-Bake Vegan California Walnut Chocolate Brownie
No-Bake Vegan California Walnut Chocolate Brownie

Here are some delectable chocolate desserts that will win your hearts straightaway!

No-Bake Vegan California Walnut Chocolate Brownie – By Chef Sanjyot Keer

Ingredients:

1 cup California Walnuts, 1 cup pitted dates, 6 tablespoons cocoa powder, A pinch of salt

1/4 cup roasted California Walnut chunks

Preparation:

  1. Chop the dates into smaller pieces so that it is easy to grind them. Alternatively, soak them in boiling water if they are extra firm.
  2. In a mixer grinder add one-cup California Walnuts, cocoa powder and a pinch of salt and give it a blitz until you get a powder-like consistency.
  3. Add the dates and grind well to combine everything. Add warm water if it is getting difficult to grind the mixture.
  4. Transfer this crumbly dough into a mixing bowl and add chopped roasted California walnut chunks.
  5. Turn mixture on a parchment paper or a plate and spread it into a large square. Cut into pieces and garnish it with some California Walnuts. You can also make vegan chocolate ganache with coconut oil and cocoa powder and top it up on your brownies.
  6. Chill the brownies in the fridge and serve.

California Walnut Raspberry Chocolate Tartlets – Chef Sabyasachi Gorai

 Ingredients: 1 cup coarsely chopped California walnuts, toasted, 1 cup puffed brown rice cereal, 120g dark chocolate, melted, 36 fresh raspberries, 6 sprigs of mint

Preparations

  1. Arrange six cupcake papers on a baking sheet or in a muffin pan; set aside.
  2. In a large bowl, combine the walnuts and rice cereal; mix well. Add the melted chocolate and stir until all is well coated.
  3. Divide evenly among the 6 paper-lined cups and press gently with the back of a soup spoon to compact into a “crust”.
  4. Arrange 6 raspberries on top gently pressing them into position while the chocolate is still warm. Garnish with a sprig of the mint.
  5. Refrigerate until firm, about 30 minutes.
  6. Remove from the paper liners and place on a serving platter or individual serving plates.
  7. Can be made ahead of time and stored in the refrigerator for up to 36 hours.

    Walnut Raspberry Chocolate Tartlets
    Walnut Raspberry Chocolate Tartlets

Dark Chocolate Pumpkin California Walnut Oat Pudding- By Deeba Rajpal

Ingredients: 250ml low-fat cream {20%}, 75g pumpkin puree, 1 teaspoon cinnamon powder, 30g cocoa powder 40g quick-cooking oats
150g: 52% dark couverture chocolate chopped
75g brown sugar
50g honey
75g roasted California walnuts chopped

Topping

Roasted California walnut halves, persimmon slices
Organic rose petals

Preparations

  1. Place all ingredients, except California walnuts, in a heavy bottom pan and simmer over low heat, stirring constantly until it begins to thicken.
    2. Once it becomes as thick as custard, take off heat, allow it to cool.
    3. Stir in the chopped California walnuts.
    4. Allow to cool, then ladle into serving glasses, bowls and chill for 2-3 hours, or overnight.
    5. Top with roasted California walnuts halves, fresh fruits like figs, persimmons, candied pumpkin or seasonal fruits of your choice. Sprinkle over a few organic rose petals or pomegranate pearls for a pop of colour.

 

 

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