Jerk-Spiced Walnut Bombs

These handheld flavor bombs are perfect for snacking while watching sports or just chilling with friends and family. For this recipe, I pre-cooked the walnuts in veggie broth to infuse flavor and soften them up. I added some simple bella mushrooms to balance the texture. We ate them all in one day while watching San Diego lose to Michigan. Maybe next year. Cheers to 2025 March Madness!

Ingredients:

For the Jerk-Spiced Walnut Filling:

• 2 cups soaked raw walnuts

• 1 cup sliced cooked Bella mushrooms (sautéed with nothing in the pan)

• 3 cups vegetable broth

• 1 Tbsp avocado oil

• 2 finely chopped shallots

• 4 garlic cloves, chopped

• 1 ½ Tbsp jerk seasoning

• 2 tsp smoked paprika

• 3 chopped sweet peppers

• 2 Tbsp habanero hot sauce

• 3 Tbsp coconut aminos

• Juice from 1 lime

• 1 Tbsp agave

• Salt to taste

Other Ingredients:

• Dipping sauce

• Vegan cheese sauce or cashew cheese

• Crushed plantain chips

• Red pepper flakes

• Cilantro

• Puff pastry

• Avocado oil for brushing

Instructions:

Step 1. Add cooked mushrooms and walnuts to a food processor and blend.

Step 2. Add the mixture and vegetable broth to a pan. Simmer for 10 minutes, then set aside.

Step 3. Sauté shallots and garlic in avocado oil for 2 minutes. Add chopped sweet peppers and cook for another 2 minutes. Add the walnut mix with the broth to the pan.

Step 4. Add agave, coconut aminos, paprika, and jerk seasoning. Stir and simmer until most of the liquid is gone.

Step 5. Cut 4x4-inch squares of puff pastry. Fill each square with the walnut mix, fold the corners to the middle, and form a ball.

Step 6. Place bombs on a parchment-lined baking pan. Brush with avocado oil. Bake at 370°F for 18–20 minutes.

Step 7. Top with melted cheese, red pepper flakes, crushed plantain chips, and chopped cilantro. Enjoy!