Coconut & Date Cannoli with Vegan Ricotta

Ingredients

• 8 cannoli shells
• 1 cup coconut cream
• 1 cup dates
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup chopped pistachios
• 2 tablespoons powdered sugar
• 1 tablespoon cocoa powder
• 1 teaspoon cinnamon
• 1 pinch salt

Instructions

1. 1

   In a medium bowl, soak the dates in warm water for 10 minutes to soften. Drain and remove the pits.

2. 2

   In a blender or food processor, combine the soaked dates, coconut cream, lemon zest, vanilla extract, powdered sugar, cocoa powder, cinnamon, and a pinch of salt. Blend until smooth and creamy, scraping down the sides as needed. This should take about 2-3 minutes.

3. 3

   Transfer the vegan ricotta mixture to a bowl and fold in the chopped pistachios. Refrigerate for at least 30 minutes to firm up.

4. 4

   While the ricotta is chilling, prepare the cannoli shells according to package instructions. If using homemade shells, roll out the dough thinly and cut into circles. Fry or bake them at 375°F (190°C) until golden brown and crispy, about 3-5 minutes.

5. 5

   Once the cannoli shells are cool, use a piping bag or a spoon to fill each shell with the chilled vegan ricotta mixture.

6. 6

   Dust the filled cannoli with additional powdered sugar and garnish with more chopped pistachios if desired.

7. 7

   Serve immediately for the best texture. Enjoy your delicious Coconut & Date Cannoli!