Tuesday, October 23, 2012

Raw Carrot Cake Cannoli


 
When creating desserts, I consider mistakes simply valuable learing experiences.  So no harm in making one say, such as dehydrating something a bit too long and having it turn out crispier than intended...right?  The best thing is when a so called mistake leads to the creation of something delicious.  I had this type of experience this weekend. 
 
 
I wanted to make some carrot apple crepes to use for a savory dish, but I ended up dehydrating them too long and they were a bit crispy and a little too sweet for the dish I wanted to make.  However, suddenly an idea popped into my head...raw carrot cake cannoli!  They were still rollable, and would be perfect as a cannoli shell. 

 
So I made some raw coconut "cream cheese frosting", and to it I added the classic carrot cake ingredients.  Sweet organic carrots, golden raisins, pecans, spices...well, at least my classic carrot cake.  It was delicious!  Like carrot cake with extra frosting!

 
Because frosting is the best part right?  I also added the extra to the finished dish on the side, just because I love it so much.  Let me tell you, these were not on the plate long before I took them down.  I was glad I had made a mistake with the shells, because I would rather have dessert for dinner anyhow. 

 
Raw Carrot Cake Cannoli
Serves 2

Shells:
1 small organic carrot, chopped
2 medium organic apples
2 Tbsp ground flaxseed
1 Tbsp coconut butter

Filling:
1 cup  plus 2 Tbsp raw cashew pieces (preferably soaked overnight)
1/2 cup plus 1Tbsp coconut water

1 Tbsp cider vinegar
1 1/2 cups fresh young coconut meat* (or additional soaked cashews if not available)
1/4 cup raw agave nectar or raw honey
2 teaspoon pure vanilla extract and seeds of half a vanilla bean

1/4 cup plus 2 Tbsp coconut oil (warmed to liquid)

1 cup shredded organic carrot
3 Tbsp golden raisins
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ground ginger
1/4 cup chopped pecans

Raw agave nectar or honey for plating (optional)

For the shells, combine all ingredients until smooth in the food processor, and spread out into a sqare on a teflex lined dehydrator sheet. Dry for about 8 hours, or until dry, but still a little plyable (you need to be able to roll it and cut it).  Cut into 4 squares, and roll each into a tube about 1 1/2 inches high.  Place back into the dehydrator for a couple more hours until very crisp.  Set aside. 
To make cream, drain cashews and blend with the coconut water, coconut, agave nectar, and vanilla until smooth in a food processor.  Add the coconut oil with the motor running.  Set in the freezer about 30 minutes until a frosting consistency. Remove 1/3 of the mixture, and reserve for plating. Mix the carrots, golden raisins, cinnamon, nutmeg, ginger, and pecans into the remaining cream.  Place the carrot mixture in a ziplock bag and cut the end off.  Pipe the mixture into the shells, and place them on plates, two shells on each plate.  Place the remaining plain cream in a pastry bag and Pipe it decoratively onto each plate beside the cannoli.  Drizzle each plate with a bit of the honey if you wish, and serve!

15 comments:

  1. What a great idea! Stroke of genius!

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  2. I LOVE those happy accidents! these look so amazing, fantastic flavors and beautiful photos!

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    1. Me too ;)! Thanks so much Kristina :)!

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  3. These looks so delicious, Amy! Love your creative side <3

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  4. How delicious Amy!!!! Now where's that granola?! ;)

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    1. Thanks Heather :)! Just published it ;)!

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  5. What a great recipe can't wait making it thanks so much

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  6. Hi gorgeous you are a genius what a great idea I love it .
    Thanks for sharing sweetie.

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