Banana Cannoli

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   ["Night before: soak cashews in water and leave for 8-12 hours", "Night before: Put ripe bananas and lemon juice in blender and mix well.", "Place the batter into a bowl.", "Add ground flax seed.", "Mix well.", "Using a tablespoon place the batter in 5"" thin rounds on baking sheet.", "Dry on lowest setting until holds together but pliable.", "If you are a lucky owner of a dehydrator, place the batter on teflex sheets, dehydrate overnight.", "The day you want to enjoy canolli: Place the Filling ingredients into the blender, blend until you have sour cream consustency with no pieces.", "Peel banana rounds from the baking sheet, feel with cashew nut filling.", "Cannolis can be stored in the fridge for about a day.", "The cashew filling may be stored for two-three days."]

* Per serving · 4 servings · Values may vary.

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