While the charms of molten fudge and gooey caramel are undeniable, nothing beats an ice cream topping that shatters at the tap of a spoon. Enter this magic shell, a slightly more savory evolution of the chocolate shells of your youth.

Ingredients

• 1/4 cup raw walnuts
• 3 ounces white chocolate, chopped
• 1/3 cup refined coconut oil
• 1/4 cup tahini
• 2 teaspoons vanilla bean paste or vanilla extract
• Pinch of kosher salt

Procedure

1. Preheat oven to 350°F. Spread out walnuts on a small rimmed baking sheet; toast, tossing halfway through, until golden brown, 8–10 minutes. Let cool.
2. Meanwhile, microwave white chocolate, oil, and tahini in a small microwave-proof bowl on low heat in 15 second bursts, stirring after each burst, until melted and combined.
3. Process walnuts in a food processor until a paste forms. Scrape down sides of bowl and add vanilla bean paste and salt and pulse to combine. With motor running, gradually pour in white chocolate mixture and process until smooth. Use immediately.

Makes about 1 cup