raw vegan cannoli filling
- Minutes to Prepare:
- Number of Servings: 24
Ingredients
soak 1 c almonds overnite, drain.soak 1 c cashews a few hours, drainsoak 1/2 c raisins & 4 dates (save sweet soak water)1 T lemon juice 2 T coconut oil, optional2 pinches sea salt
put all ingredients into high speed blender and add enough water to make it the consistency of ricotta cheese.
put into plastic bag, cut one bottom corner and fill cooled canoli shells
freeze finished cannoli's till cooled down & ready to eat.
(i added the coconut oil to help firm the cream a little when it was cooled)
Number of Servings: 24
Recipe submitted by SparkPeople user SNOWDROP76.
put into plastic bag, cut one bottom corner and fill cooled canoli shells
freeze finished cannoli's till cooled down & ready to eat.
(i added the coconut oil to help firm the cream a little when it was cooled)
Number of Servings: 24
Recipe submitted by SparkPeople user SNOWDROP76.
Nutritional Info Amount Per Serving
- Calories: 108.7
- Total Fat: 8.4 g
- Cholesterol: 0.0 mg
- Sodium: 7.8 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 1.2 g
- Protein: 3.1 g
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