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No-Bake Walnut, Cocoa, Cherry Bars

DESCRIPTION

Make a batch of these No-Bake Walnut, Cocoa, Cherry Bars early in the week and you’ll have a delicious, satisfying snack for whenever you need a quick pick me up. Medjool dates, oats, walnuts, dried cherries and cocoa powder come together to create a tart and sweet treat.

INGREDIENTS

  • 1/2 cup old-fashioned oats
  • 1 cup pitted Medjool dates (about 12)
  • 1/2 cup shelled California walnuts
  • 1/2 cup unsweetened dried cherries
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon salt

INSTRUCTIONS

  1. In a large food processor bowl, combine oats, dates, walnuts, cherries, cocoa powder and salt. Process 1-2 minutes, or until mixture resembles a crumbly dough.
  2. Turn mixture onto wax paper and shape evenly into a 1/2-inch thick rectangle.
  3. Chill at least 1 hour and cut into 9 bars. Bars do not need to be stored in the refrigerator.

Pecan Brie Honey Crostini

DESCRIPTION

By combining four pantry staples, you can whip up this flavorful and simple appetizer in less than 10 minutes.

INGREDIENTS

  • 8 crackers
  • 2 ounces brie, cut into 8 squares
  • 8 fresh pecan halves
  • 2 tablespoons honey

INSTRUCTIONS

  1. Place crackers on a plate. Top each with one piece of cheese, one pecan half, and drizzle with a touch of honey.

Savory Biscotti with Oregon Hazelnuts, Olives & Sun-Dried Tomatoes

INGREDIENTS

  • 2 cups plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon fennel seeds
  • 1 teaspoon onion powder
  • 1 teaspoon garlic granules
  • 1/2 cup grated parmesan cheese
  • 15 olives, chopped
  • 6 sun-dried tomatoes, chopped
  • 3/4 cup Oregon hazelnuts, roughly chopped
  • 1 egg
  • 3 tablespoons, softened
  • 1/4 cup milk

INSTRUCTIONS

  1. Preheat the oven to 350°F and line a baking tray with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking powder, salt, fennel seeds, onion powder, garlic granules, and parmesan cheese.
  3. Stir in the chopped olives and sun-dried tomatoes until evenly distributed. Add the roasted Oregon hazelnuts and mix well.
  4. Combine the Wet Ingredients
  5. Make a well in the center of the dry ingredients.
  6. Add the egg, butter, and milk, then mix until a dough starts to form.
  7. Transfer the dough onto a lightly floured surface and knead gently to combine. Shape the dough into two logs, each around 8–9 inches long.
  8. Place the logs onto the prepared baking tray and bake for 18–20 minutes until slightly firm and golden.
  9. Remove from the oven and let rest for 3 minutes.
  10. Using a sharp knife, slice on the diagonal into ¼-inch thick slices. Arrange the slices back onto the baking tray, cut side up.
  11. Bake again for 10–15 minutes, or until dry and crisp.
  12. Allow to cool for a few minutes, then transfer to a wire rack to cool completely. Enjoy on their own, with cheese, dips, or as a crunchy side to soups!

Ice Cream Roche

DESCRIPTION

This recipe invites you to experience the magic of indulgence as we blend the smoothness of chocolate with the nutty goodness of hazelnuts, creating a dessert that’s as visually stunning as it is delicious.

INGREDIENTS

  • 1 quart of good quality vanilla ice cream
  • 4 tablespoons Oregon hazelnut paste
  • 2 tablespoons cocoa powder
  • 1 cup chopped Oregon hazelnuts
  • 5.25 ounces dark chocolate melted
  • 2 teaspoon Sea salt

INSTRUCTIONS

  1. Remove the ice cream from the freezer and allow to soften for 10 minutes, then transfer into a large mixing bowl with the cocoa powder and the Oregon Hazelnut paste.
  2. Stir together before returning to the freezer. Allow the ice cream to refreeze for a minimum of 1 hour, before scooping out and portioning into balls using an ice cream scoop.
  3. Roll each ice cream ball in chopped Oregon Hazelnuts before returning to the freezer.
  4. Meanwhile melt the chocolate, once melted drizzle over the ice cream balls and sprinkle with a little sea salt on each to bring the flavour out in the chocolate and the Oregon Hazelnuts.
  5. Keep the balls in the freezer until you want to serve them