I thought it would be fun to make raw cannoli last weekend, but I wanted it to be non-traditional. I was in the mood for something chocolaty, and at first what came to mind was a chocolate mousse filling, but then it became chocolate shell and chocolate drizzle. After all, you can never have too much chocolate right?
It was a long hard wait for the shells to dehydrate (well, not really that long...just overnight). I wanted the filling to be rich and creamy so I used avocados this time since they are so smooth and perfect for chocolate mousse. Once I had drizzled the cannoli with raw chocolate and was ready to dive in, I decided that they needed some pistachios and fruit as well. Then they were perfect! Decadent and rich, yet perfect to share with another chocolate lover! My boyfriend Eric devoured most of them, which made me happy since that meant they were really good.
1/2 cup walnuts
1/2 cup finely shredded dried coconut
6 soft medjool dates
¼ cup raw coconut nectar or maple syrup
1 tablespoon filtered water
2 Tbsp raw cacao powder
Chocolate mousse filling:
2 medium ripe avocados
1/4 cup plus 2 Tbsp raw cacao powder
1/4 tsp sea salt
1/4 cup plus 1 Tbsp raw coconut nectar
1 Tbsp coconut butter, warmed to liquid
1/4 cup raw coconut oil, warmed to liquid
1/4 cup raw cacao powder
2 Tbsp raw coconut nectar or maple syrup
a pinch sea salt.
3 Tbsp chopped raw pistachios
fresh organic raspberries for garnish
Combine all ingredients in a food processor and process until smooth. Once processed, on non-stick lined dehydrator trays, form into 3 circles about 4-5 inches wide and 1/8 inch thick (if they are too thin, they will break). Dehydrate at 115 degrees F until nearly dry but still pliable about 6-8 hours, then roll up like a cannoli and continue to dehydrate a few hours longer. Set aside in the fridge.
To make the filling, combine all ingredients until smooth, then place in a pastry bag and fill the cannoli shells. Place on a piece of foil.
Whisk together the raw chocolate ingredients, then drizzle over the cannoli. Place them in the freezer to set the chocolate, then place on a serving plate. Scatter chopped pistachios over the top and garnish with berries.