Deconstructed vegan cannoli with tofu cream and pistachios

Ingredients

For 1 serving

• Tofu100 g
• Soy yogurt60 g
• Phyllo dough10 g
• Dark chocolate 70%6 g
• Pistachios5 g
• Orange zest3 g
• Stevia3 g
• Cinnamonto taste

Contains: gluten, nuts, soy,

Method

1. Turn the oven on to 190 °C (conventional) and line a baking tray with baking paper.
2. Cut the filo pastry into squares of about 8 cm, lay them on the tray and bake for 5–6 minutes, until golden and crisp; keep an eye on them as they burn in an instant. Let them cool.
3. Meanwhile, drain and pat dry the tofu and blend it with the soya yogurt, stevia and cinnamon until as smooth as ricotta.
4. Chop the dark chocolate and pistachios; fold the chocolate and half the grated orange zest into the cream.
5. Serve the cream in a bowl with the broken filo crisps, chopped pistachios and the remaining zest.