Vegan Cannoli Bites

Ingredients            

For the filling

1 box                         silken tofu, firm

1 container                Vegan cream cheese, *Trader Joe’s-preferred

2 packages                 stevia, powdered

1 tbsp                        vanilla extract

2 tsp                          lemon zest

2 tbsp                        lemon juice(half a lemon)

For the “shell”

1 c                             whole wheat pastry flour

3 tbsp                        canola oil

3 tbsp                        water

Pinch of salt

Topping

1 c                             vegan chocolate chips, chopped *Sunspire has approved sweetener

1 c                             pistachios, chopped

Directions

1. In a food processor or Vitamix, add all the ingredients for the filling. Continue to blend until completely smooth. Pour into a tight seal ZipLock bag and refrigerate over night. If you have a pastry bag, you may use this when ready to fill your shells.
2. For the shell, mix the flour and salt in a bowl. Cut in the oil with a fork to form coarse crumbs. Add the water 1 tbsp at a time until the dough forms.
3. Roll the dough out until it is 1/8 -¼ inch thick. With a glass cup, lightly rub the rim with water and make circular cut outs from the dough. Take a small cupcake baking sheet and turn it upside down. Form the circle shaped pieces of dough and form it around each greased cup cake. Bake at 350 for 30 minutes and allow to cool. You will have extra dough after cutting out your circles. Roll into a ball again and begin again to roll out the dough to make new circles.
4. When the crust has cooled completely, remove from the baking sheet and flip it over to fill with your cannoli filling. It will look like a mini pie.
5. For the topping, mix the chocolate chips and pistachios in a food processor to “chop” them coarsely. Sprinkle a small amount on top of each Cannoli. Serve immediately, or keep refrigerated until ready to serve.