Chocolate Cannoli with Coffee Mousse (raw, GF, vegan)
Prep time
Cook time
Total time
Recipe type: Sweet treats
Cuisine: Raw, Vegan
Serves: 6
  • For Cannoli shells:
  • 1 cup sunflower seeds
  • 1 cup flax seeds
  • ¼ cup chia seeds
  • ⅓ cup rolled oats
  • ¼ cup apple juice pulp,
  • dried and ground or use apple chips
  • ⅔ cup raisins
  • ½ tsp cinnamon
  • ¼ tsp cloves
  • ¼ tsp all spice
  • 1+ ½ orange peeled
  • Ingredients For Coffee Cream:
  • ½ cup raisins
  • ⅓ cup cold brewed coffee
  • 3 tbsp cacao powder
  • ½ tsp mint extract
  • 2 ripe avocado
  1. Place sunflower, flax, chia seeds and rolled oats into a food processor fitted with the S blade and process into fine flour. Add remaining ingredients 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. Roll the dough about ¼ to ⅛ thick (roll into a rectangle) then cut into 2 long strips out of 1 sheet then cut again into 4 rectangle. Cannolis are typically tube shaped, but cream horn molds can also be used. Oil the outside of the molds, use coconut oil. For next just wrap the cannoli/cream horn forms with the pastry, freeze or dehydrate* as directed, remove mold.
  2. * Dehydrate at 140°F about 2 hours. Decrease heat to 115°F and continue to dehydrate about 2 – 3 hours.
  3. For the cream place all ingredients, in a high speed blender and blend until smooth. Add 1 tbsp 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.
  4. Serve and Enjoy!
Recipe by Deviliciously Raw at