Ingredients (20 sweets)

  • 200g walnuts (or walnut butter)
  • 5 tablespoons (40g) rice syrup
  • 1 tablespoon maple syrup
  • 3 tablespoons mirin
  • a drop soy sauce
  • pinch of vanilla (not necessary)



Nuts are much better when they are toasted. Toast them in a pan or oven. Preheat oven to 180 ° C, spread the nuts on the plate and bake in the oven for about 10 minutes. Let them cool. Put them in a blender, add syrups, vanilla, mirin and a drop of soy sauce and blend. After a minute, turn off the blender, scrape down sides using a spatula and mix again. Repeat about 5 times. If you have a strong blender, you can make a smooth cream. If the cream isn’t sweet enough, add maple syrup.

If you do not have a powerful mixer, use the already purchased walnut or almond butter from the store and just mix it with syrups, mirin and vanilla.

How to use


The cream is suitable for cookies and Christmas walnuts sweets (use the basic vanilla dough and add in grated walnuts).

This cream also fits as a filling into the cups.

Store for 14 days or longer in the refrigerator.


Instead of walnuts you can use any nuts or almonds. Toasted hazelnuts are excellent. You can use also barley malt as a sweetener, but we recommend to cook it before adding to the cream, otherwise the cream can quickly get spoiled.


This walnut cream can offer children in a small amount from 2 years of age.