Chocolate Cannoli

Instructions

Make shells: Mix flour, sugar, and salt. Cut in butter, add egg yolk and wine. Knead until smooth. Rest 30 minutes. Roll thin, cut into circles, wrap around cannoli tubes, and fry until golden.
Make filling: Blend drained cashews with coconut cream, powdered sugar, cocoa, vanilla, and salt until smooth and creamy.
Make coulis: Simmer raspberries, sugar, whiskey, and lemon juice until thickened. Strain if desired.
Assemble: Dip cooled shells in melted chocolate, sprinkle with pistachios. Fill with chocolate cashew ricotta and drizzle with coulis.