Pistachios are among the nuts with the most antioxidants.
Soak shelled pistachios in lukewarm water.
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Next, combine the chia seeds with the given water in another bowl and leave them to soak until thick and gel-like.
To make cannoli moulds from scratch, fold a 30 cm (12 inches) square foil twice on itself into a smaller square. Then, wrap it around a used cling film tube.
Next, pull one end of the wrapped foil out of the tube and press it down to seal it.
Finally, pull the mould out of the support tube and fill it with some crumpled bits of foil.
In a bowl, combine the flour with xanthan gum, 50g (1.7oz) of erythritol, cocoa, chia-egg, nut butter, and milk. Then, knead into a smooth and pliable dough.
Now, thinly roll out the dough, about 1-2 mm thick. Then, cut dough discs about 9 - 10 cm (3.5 - 4 inches) in diameter.
Next, wrap each dough disc around one cannoli mould greased with oil. Overlap the discs' edges and press down on them to secure the shell.
Bake the cannoli shells for 12 minutes at 200°C (390°F) and then transfer them onto a wire rack to cool down.
Meanwhile, blitz the tofu, rinsed and squeezed, with the pistachios and the remaining erythritol to make a smooth cream.
Remove the cannoli from their moulds by sliding them out delicately.
Finally, spoon the pistachio cream into a piping bag and pipe it into each cannolo.
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