Chocolate Cannoli With Coffee Mousse

Yield 5 servings

For cannoli shells:

  • 1 cup sunflower seeds
  • 1 cup flaxseeds
  • 1/4 cup chia seeds
  • 1/3 cup rolled oats
  • 1/4 cup apple juice pulp, dried and ground or use apple chips

1. Place all ingredients listed above into a food processor fitted with the S blade, and process into fine flour.

  • 2/3 cup raisins
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon all spice
  • 1+ 1/2 orange peeled

2. Add remaining ingredients listed above into a food processor and process until ingredients form a sticky ball. Shape the dough into a ball, cover with plastic wrap and let rest in the fridge for 1 hour.

3. Roll the dough about 1/4 to 1/8 thick (roll into a rectangle), then cut into 2 long strips out of 1 sheet, then cut again into 4 rectangles. Cannolis are typically tube shaped, but cream horn molds can also be used. Oil the outside of the molds using coconut oil. Next, just wrap the cannoli/cream horn forms with the pastry, freeze or dehydrate* as directed. Remove mold.

*Dehydrate at 140 degrees Fahrenheit for about 2 hours. Decrease heat to 115 degrees Fahrenheit and continue to dehydrate about 2 – 3 hours.

For the cream:

  • 1/2 cup raisins
  • 1/3 cup cold brewed coffee
  • 3 tablespoons cacao powder
  • 1/2 teaspoon mint extract
  • 2 ripe avocados

4. Place all ingredients, in a high-speed blender and blend until smooth. Add 1 tablespoon cacao nibs and pulse together. Pour the mixture into a piping bag and fill the shells. Drizzle with cacao powder, sprinkle with roughly chopped pistachios.

5. Serve and enjoy!