This filling can be used for so many different dessert or just eat it all by itself with a spoon. We use it to fill our gluten-free, baked Cannoli Shells.
1 cup raw almonds
3/4 cups water
2 teaspoons vanilla extract
1/2-3/4 cups powdered sugar
1/4 cup shaved dark chocolate or tiny chocolate chips or chocolate chips chopped into bits
Organic/natural Maraschino cherries for garnish
Extra powdered sugar for dusting
To make the filling
Soak the almonds, covered with twice the volume of water for 8 hours or overnight. Rinse. Gently remove the skins.
In a high-powered blender, add almonds, vanilla extract and 3/4 cups water. Blend well. Mixture should be be like cottage or ricotta cheese. Scoop into a bowl.
Stir in powdered sugar to desired sweetness. Add in chocolate bits.
To fill a cannoli shell:
Fill a pastry bag with the filling. Pipe into each shell, one end at a time. Alternatively, you may use a very small spoon to scoop the filling into each shell.
Garnish with a half of a cherry and set on a plate. Repeat the process with each shell and dust with powdered sugar.