Raw Cannoli Bars
In a raw vegan twist on an Italian dessert staple, this cannoli filling is made with cashews, dates, cinnamon and almond extract atop a pistachio crust.
Nutritional Information
Prep Time:
Cook Time:
Total Time:
Serves:
45 minutes
2 hours
2 hours 45 minutes
12 people
Ingredients
Cannoli Filling
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1 1/2 cups raw cashews
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2/3 cup packed and pitted Medjool dates
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1/4 cup plus 2 tablespoons filtered water
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2 tablespoons fresh lemon juice
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3/4 teaspoon pure almond extract
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1/4 teaspoon ground cinnamon
Pistachio Crust
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1 cup raw shelled pistachios
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1 cup packed and pitted Medjool dates
Topping
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2 tablespoons raw cacao nibs
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1 tablespoon crushed raw pistachios
Instructions
For Cannoli Filling
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Soak the cashews and dates in hot water for 30 minutes to soften; drain.
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Add the soaked cashews and dates, filtered water, lemon juice, almond extract and cinnamon to a food processor. Process for 6–8 minutes, or until smooth and creamy, stopping to scrape down the sides as needed. The texture should resemble a thick frosting.
For Pistachio Crust
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Line a 5 x 10-inch loaf pan with parchment paper.
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Add the pistachios and dates to a food processor, pulse 10 times, and then process until the mixture begins to clump together, adding more dates if needed. It should stick together when pressed between your fingers.
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Scoop the crust mixture into the lined pan and use your hands to press and compact it into an even layer.
To Assemble
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Pour the filling over the crust and smooth out with a spatula. Sprinkle with the cacao nibs and chopped pistachios.
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Freeze for 2 hours to set. Once set, gently lift out of the pan and slice into bars. Store the bars in the refrigerator to maintain optimal texture.