Devonn’s Cannoli

Shells

2 C. ground flax

4 C. Pecans (best if pre-soaked and dehydrated)

2 C. Chia Seeds

½ C. Smart Sweet (can be purchased online)

2 C. purified water

In a blender, blend all ingredients until smooth. Spoon onto non-stick dehydrator sheets by the Tablespoon, to make 6” rounds. Dehydrate at 105℉ for 6 hours. Rounds should be dry, yet pliable. (If using a conventional oven to dehydrate, turn oven to lowest setting, use a baking sheet lined with parchment paper, spoon mixture by the Tbsp. to make 6″ rounds, place baking tray in oven and check after 2.5 to 3 hours. Rounds should be dry but pliable) Take out of dehydrator or oven,  using a dowel, roll rounds into cannoli shape and seal with a brush of water. Dehydrate again at 105℉, until shells are crisp (2-4 hours). (In conventional oven check after 1.5 hours and remove when shells are crisp. Remember conventional ovens dehydrate more quickly than dehydrators.) Cool cannoli shells before filling.

 

Pecan Cream Filling

2 C. almonds, soaked and dehydrated

2 C. Cashews

1 C. Pecans (best if pre-soaked and dehydrated), chopped

2 Tbsp. lemon juice

4 Tbsp. Coconut Oil

Pinch Himalayan salt or Transformational salt

½ C. Smart Sweet (this can be ordered online)

4 droppers Stevia

Set aside chopped pecans. Add the remaining ingredients to a blender and blend until ricotta consistency. Stir in chopped pecans. Place filling in a piping bag or plastic bag with one corner cut off and pipe into cooled cannoli shells. Freeze to firm.

 

Chocolate Raspberry Filling

2 C.  Cashews

1 C. almonds (best if pre-soaked and dehydrated)

1 ½ C.  Coconut Oil

1 ½ C.  Cacao Powder

1 dropper of Chocolate Raspberry Stevia

1-2 droppers of Raspberry Extract (to taste)

¼ Cup Sweet-E (erythritol)

Optional: 6 oz. fresh red raspberries

Blend cashews and almonds together with coconut oil. Add cacao powder, stevia, and Smart Sweet and blend again. Add raspberry extract to taste and blend again. Chill filling in refrigerator for 30 minutes. Place filling in a piping bag or plastic bag with one corner cut off and pipe into cooled cannoli shells. Cap each end with a fresh raspberry as garnish.

TurkeyUSA