Cannoli Shells: Blend ingredients in food processor fitted with "S" blade. Spread mixture onto a teflex sheet that's been placed on top of a dehydrator tray, then place tray into your trusty dehydrator. The links to these useful kitchen items go through my Amazon store, so while you aren't charged anything different, if you purchase through my links I might receive a small commission which in turn helps me support the costs of running this website. So, thank you!

Dehydrate until dry but soft enough to bend. I typically start of dehydrating at a higher temperature than 118F for the first hour, as it takes a while for wet mixtures to heat up. So don't worry about exceeding 118 degrees at first. After the first hour or so, turn the temperature down to around 118 and leave it there for the duration. When the mixture has dried but is still bendable, gently peel the entire sheet off and cut it into circles. You can make the circles 4-6" in diameter depending on the look and serving size you want for your cannoli. Any remaining scraps are a great little snack for you!

Chocolate Pumpkin Filling: Blend filling ingredients in a high-speed blender until emulsified. Taste the mixture ad adjust sweetness and seasoning to your individual liking. Spoon mixture into your circular cut-outs and then roll them up, placing a half toothpick into the center to hold them. Top with crushed nuts of your choosing. I had some raw almonds on hand, so I placed them into a baggie, smashed them, and sprinkled them on top.