Good Morning, Luvs!  It's been a minute since I posted some deliciousness but the sun is shinning bright and I am eager to get my buns to the beach (yippieeeeeeeeeeee!!) so I am going to keep it short, sweet and to the point :-)  Enjoy!

Raw Vegan Cannoli-Style Filling/Dip:

soak 1/4 c almonds overnight & drained.
soak 1/4 c cashews a few hours & drained
soak 1/8 c currants & 2 mejool dates a few hours. Save sweet soak water.
1/4 Tbs lemon juice
1/2 Tbs coconut oil
Tiny pinch of sea salt
Handful of chocolate or carob chips, optional

Place all ingredients except chips into high speed blender or food processor and add enough water to make it the consistency of ricotta cheese.  Transfer to a bowl and stir in chips by hand.  Store mixture in a container and place in the refrigerator until it has firmed up to desired consistency. 

Enjoy with grilled fruit kabobs, in a raw fruit parfait, or cannoli style via piped into chocolate dipped cones!

Strawberry Crisp
Adapted from Whole Foods and Adventures in Raw Foods

1 cup strawberries, washed, stems removed, and sliced
1/2 Tbs Coconut Nectar

1/3 cup raw cashews
1/4 cup rolled oats, uncooked
1/2 Tbs coconut nectar
      Dash Pie Spice
      Dash Vanilla Extract

Wash, destem, and slice strawberries.  Place in bowl (or container) and toss with coconut nectar.  Set aside.   In a food processor, pulse cashews, oats (I used Bob's Gluten Free), nectar, vanilla, and pie spice until combined but still chunky.  Spread topping mix over the strawberries, cover, and chill until ready to serve.