Walnut Wazooms

On Thursday Rich and I wanted to have some ice cream. But, we have been back to our very strict no dairy, no sugar, no gluten, etc. I remembered that Mom and I had made banana ice cream while I was at home in the spring, so I went ahead and made a batch. First you slice up bananas and put them in the freezer. After they freeze, you blend them with walnut butter and a splash of milk (we used chocolate soy milk) and, poof!, you have soft serve. When I made the walnut butter, it was perfect. I've had some trouble in the past getting it to be a nice consistency. This time, I forgot the nuts were toasting in the oven and toasted them for almost four minutes. I was afraid they would taste smoked because that had happened to me the very first time I had tried toasting them. On Thursday, almost four minutes proved to be just the right amount of time and the butter came out warm and smooth and I didn't have to add any other oils to it, which was my goal. I was a little sad to "waste" it by putting it into the ice cream! It inspired me to make another batch even though we don't have much with which we can eat it! No bread, no crackers, no jelly!! And then it hit me. One of my favorite candies is peanut butter cups and I can't have them anymore because of the sugar but also because I am sensitive to peanuts. So, last night I made another DELICIOUS batch of walnut butter and then I took some of our dark chocolate bars (Lindt sea salt, orange and almond, and 70%) and melted them in bowls. Then, in the mini-cupcake papers, I put in a drop of chocolate, a ball of walnut butter, and then covered it in more chocolate. I put some in the freezer and some in the fridge and waited for them to set. Oh man, walnut WAZOOMS! They came out great. The ones in the freezer had crispier chocolate but in both the walnut butter stayed all soft between the crunchy chocolate. Of course, the only downside is that I now have yet another eating rule: only have them after supper or they'll be gone by lunchtime!