Raw Vegan Cannoli Filling


creamy and wonderful all by itself


2 c cashews soaked 2-4 hours, drained
1/2 c raisins & 4 dates, soaked 2-4 hours (save sweet soak water) or 1/2 c agave
1 T lemon juice
2 T coconut oil, optional
2 pinches sea salt


put all ingredients into high speed blender and add enough water to make it the consistency of ricotta cheese
put into plastic bag, cut one bottom corner and fill cooled canoli shells
freeze finished cannoli's till cooled down & ready to eat.

(coconut oil to help firm the cream a little when it was cooled)