Chocolate dipped creme filled Cannolis

Cannoli
1 cup shredded coconut
1 cup mashed ripe bananas
2 tbs. golden flax seeds
2 pinches of cinnamon
1 pinch of Celtic sea salt

Blend up everything in the blender or food processor till smooth. Set aside. If you can't buy the metal cannoli dowels, you can make them out of foil, or use a rolling pin. The dowel is going to give it that round cone look. But first, we need to dehydrate the mixture, until it's pliable. Take a teflex sheet and make even round shapes, maybe 4-5 to a sheet 1/4 inch thin. Dehydrate this for 4-6 hrs or so at 105 degrees or until you can pick it up and form it. Now, here is the tricky part. Take each canolli and wrap it around a dowel, press it to the dowel so it keeps the shape. And put it seam side down on, on the sheet. Repeat with the other cannolis. And dehydrate these for 12-15 hrs more or until super crispy. Take them out and gingerly take out the dowel. Now you have the cannoli shapes.

Filling
The cheese filling is the same as for the calzone, but add 1/2 cup blended soaked raisons or dates in there.

Chocolate dip
3 tbs. coconut oil
3 tbs. carob or mesquite
2 tsp. honey
1 ts. lemon juice
crushed pistachios

Mix everything together except the pistachios.

Assembly:
Take each cannoli you made and dip it into the chocolate mixture and into a bag of crushed pistachios. Put in into the freezer till hard, (20-40 mins.) Meanwhile take the sweet cheese filling and put it into a pastry bag fitted with a star tip. Take a canolli out and fill it from both ends with the cheese filling and put back into the freezer for 2 hrs. or eat right away! You can dip the sides into choco chips.

by Alex, Raw Guru