Joz did her scouting thing again and stumbled upon the following Cannoli recipe, featured by Peggy and Curtis of
Raw Inspiration. They said the recipe was posted by snowdrop76 on
SparkRecipes.com. Now that got me athinkin'. A scrumptious looking raw recipe like that, it just HAD to be by the one and the same snowdrop!
Anyhoo, I thought I'd post it here too as it sure sounds like a yummy idea for the upcoming Holidays.
(Snow, I hope you don't mind!
)
Snowdrop's Chocolate Cannoli
Posted on
Raw Inspiration
Shells:
1 cup golden flax seeds ground
2 cups almonds soaked overnight and rinsed
1/2 cup raisins soaked for 1/2 hour
4 dates soaked 1/2 hour
Grind these ingredients in the vitamix or blender until smooth using the soak water from the dates and raisins to blend. Only add enough water to smooth it out. Pour or scoop 1 Tbs. of this batter onto a teflex sheet or wax paper and dehydrate for several hours, flipping the shells part of the way through the drying process. You can use an oven cracked open at the lowest setting for this although most ovens do not heat at a low enough temperature. You do not want this to go over 110 degrees as this kills the enzymes and destroys some of the nutrients in the food.
Roll the cannoli shells around dowel rods using a wet finger to seal them and dehydrate for about 1-2 more hours in this shape.
3 Tbs. raw cacao powder
3 Tbs. coconut oil
1 Tbs. lemon, we used 1 tsp. vanilla
1 Tbs. agave syrup
2 Tbs. pistachios, we used walnuts
Dip one side of the shells into the chocolate dip and roll or sprinkle chopped pistachios, walnuts or almonds onto the chocolate. Freeze the shells for a few minutes while you get the filling ready.
Filling:
1 cup almonds soaked overnight and rinsed
1/2 cup raisins soaked 1/2 hour
4 dates soaked 1/2 hour
1 cup cashews soaked 1-4 hours and rinsed
1 Tbs. lemon juice
2 Tbs. virgin coconut oil
dash sea salt
Blend smooth in the vitamix or blender and scoop into a piping bag with a large tip. Squeeze the filling into the shells and refrigerate for at least 1/2 hour before serving. Tip: I froze the cannolis for about 30 minutes before taking them in the car over to a friend's house. They were perfectly thawed when we arrived.
Peggy&Curtis's Note: We were totally impressed by these. We even had a friend who is very into conventional sweets give us a compliment. Enjoy life!
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