Gluten-Free Cannoli

You can enjoy the traditional Italian dessert without having to worry about gluten. The gluten-free cannoli are crunchy, creamy, and filled with a tasty ricotta mixture that doesnt have any dairy in it. Its perfect for people who are sensitive to gluten or who want a healthier option.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 2 tablespoons coconut oil, melted
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup dairy-free chocolate chips
• 1 cup dairy-free ricotta cheese
• 1/4 cup powdered sugar for filling
• 1/2 teaspoon vanilla extract for filling
• 1/4 cup chopped pistachios, for garnish
• Powdered sugar, for dusting

Instructions:

In a bowl, mix almond flour, coconut flour, powdered sugar, and salt

Add melted coconut oil, maple syrup, and vanilla extract to the dry ingredients

Mix until a dough forms

Wrap the dough in plastic wrap and refrigerate for 30 minutes

Preheat the oven to 350F 175C

Roll out the dough between two sheets of parchment paper until thin

Using a cookie cutter or glass, cut out circles from the dough

Wrap each circle around a cannoli tube or a metal tube, sealing the edges with a dab of water

Bake the cannoli shells for 12-15 minutes, until golden brown

Let the shells cool before carefully removing them from the tubes

For the filling, mix dairy-free ricotta cheese, powdered sugar, and vanilla extract until smooth

Stir in dairy-free chocolate chips

Pipe or spoon the filling into the cooled cannoli shells

Dust the filled cannoli with powdered sugar and garnish with chopped pistachios before serving