A little more work but really worth it
1 c gold flax seed, ground
2 c almonds, ground
1/2 c raisins, soaked save sweet soak water
4 dates soaked save sweet soak water
add approx 2 c soak water
make batter by high power blending all ingredients till batter smooth
spoon approx 1 fat tablespoon per cannoli onto telflex (will make 24-30) 6" rounds.
dehydrate 105 degrees 6 hrs
roll into shape with a dowel, sealing with a brush dipped in water.
crisp in dehydrator 2-4 hrs.
dip one side in choc roll in chopped pistachio pieces and freeze a few min till hard.
then fill with raw vegan cannoli cream...
cool down in freezer
Number of Servings: 26