Asian Ants on a Log with Chocolate Drizzle

This is a raw spin-off of my college culinary debut. For the cooked version, I used rice then filled them with celery, raisins, and peanut butter. After I rolled and cut them, the topping was a drizzle of chocolate sauce AND caramel sauce. They were so decadent! The ingredients below are all raw and come together shockingly well!

Ingredients

"Rice"
✦ 2 cups chopped daikon radish
✦ 1/2 cup soaked cashews

Filling
(for 2-3 nori sheets)
✦ 1/4 cup sesame tahini
✦ 1 1/2 Tbsp coconut nectar
✦ 2 stalks celery
✦ 1/8 cup raisins

Chocolate Drizzle
✦ 1/8 cup coconut nectar
✦ 1 Tbsp cacao powder
✦ Pinch sea salt

Caramel Drizzle
✦ 1/2 cup coconut nectar
✦ 1 Tbsp lucuma powder

Instructions

1/ Food process rice ingredients until well combined but with a texture similar to cous cous or a bit larger. You may like to squeeze the excess moisture from the rice by putting it in a nut milk bag and squeezing, or pressing the water out via a fine mesh strainer.
2/ Scoop about 1/2 cup of rice onto the bottom half of the nori sheet.
3/ Place the filling on top of the bottom part of the rice.
4/ Roll ‘em up, then cut 6-8 pieces of nori rolls.
5/ Chocolate and caramel drizzles can each be whisked in a bowl or blended. (To blend: Double, triple, or quadruple the recipes so that you have at least 1 cup of drizzle, and blend on low until smooth.)
6/ Drizzle on top, and enjoy!