recipe
RAW CANNOLI BARS From Blissful Basil by Ashley Melillo (BenBella Books, 2016)
“Leave the gun. Take the cannoli.” — The Godfather
I’ve seen The Godfather more times than I can count. Around the time, I was just starting high school, it became a New Year’s Day tradition to watch the threehour movie while consuming a comforting Italian feast with family. Although I’m not down with the violence in the film, the one thing I can agree with is the above line— taken apart from the fact that the character that made the statement had just shot someone, of course. Anger, guns, and violence? Leave it behind. Let’s eat sweet Italian dessert with a plant-passionate twist instead. INGREDIENTS: CANNOLI FILLING 1 1/2 cups raw cashews 2/3 cup packed and pitted Medjool dates 1 /4 cup plus 2 tablespoons filtered water 2 tablespoons fresh lemon juice 3/4 teaspoon pure almond extract 1/4 teaspoon ground cinnamon PISTACHIO CRUST 1 cup raw shelled pistachios 1 cup packed and pitted Medjool dates TOPPING 2 tablespoons raw cacao nibs 1 tablespoon crushed raw pistachios
DIRECTIONS: or the Cannoli Filling F Soak the cashews and dates in hot water for 30 minutes to soften; drain. 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 the Pistachio Crust Line a 5 × 10-inch loaf pan with parchment paper. Add the pistachios and dates to a food processor, pulse 10 times, and
Makes 12 bars 1 hour + GF
then process until the mixture begins to clump together, adding more dates if needed. It should stick together when pressed between your fingers. Scoop the crust mixture into the lined pan and use your hands to press and compact it into an even layer. To Assemble Pour the filling over the crust and smooth out with a spatula. Sprinkle with the cacao nibs and chopped pistachios. 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.
Keepin’ It Raw? No Problem | To keep this dessert raw, swap out the almond extract for pure almond oil. No Need to Keep It Raw? | Feel free to substitute roasted, unsalted pistachios for the raw pistachios and chopped vegan dark chocolate for the raw cacao nibs.
20
INSPIRE HEALTH
January § February 2018
