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We made oven-baked, crunchy cannoli shells and filled them with delicious pistachio cream.
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They're vegan, gluten-free, and sugar-free for a healthier twist on the classic Italian treat.
Health
Time
50mCost
139 kcal
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
12
Pistachios are among the nuts with the most antioxidants.
Pistachio kernels' unique green colour is due to their high content of antioxidants, particularly lutein and anthocyanin.
These nutritious nuts also pack fibres, protein, and minerals.
We love using nuts in our healthy, vegan recipes. Tap below to discover them now!
Soak shelled pistachios in lukewarm water.
| Pistachios | 100g |
|---|---|
| Chia Seeds | 0.5tbsp |
| Water | 1.5tbsp |
| Gluten-Free Flour | 100g |
| Xanthan Gum | 0.5tsp |
| Erythritol | 200g |
| Cocoa | 1tsp |
| Nut Butter (Almond, Cashew, or Peanut) | 30g |
| Almond Milk | 35mL |
| Firm Tofu | 400g |
Next, combine the chia seeds with the given water in another bowl and leave them to soak until thick and gel-like.
| Pistachios | 100g |
|---|---|
| Chia Seeds | 0.5tbsp |
| Water | 1.5tbsp |
| Gluten-Free Flour | 100g |
| Xanthan Gum | 0.5tsp |
| Erythritol | 200g |
| Cocoa | 1tsp |
| Nut Butter (Almond, Cashew, or Peanut) | 30g |
| Almond Milk | 35mL |
| Firm Tofu | 400g |
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.
| Pistachios | 100g |
|---|---|
| Chia Seeds | 0.5tbsp |
| Water | 1.5tbsp |
| Gluten-Free Flour | 100g |
| Xanthan Gum | 0.5tsp |
| Erythritol | 200g |
| Cocoa | 1tsp |
| Nut Butter (Almond, Cashew, or Peanut) | 30g |
| Almond Milk | 35mL |
| Firm Tofu | 400g |
Next, pull one end of the wrapped foil out of the tube and press it down to seal it.
| Pistachios | 100g |
|---|---|
| Chia Seeds | 0.5tbsp |
| Water | 1.5tbsp |
| Gluten-Free Flour | 100g |
| Xanthan Gum | 0.5tsp |
| Erythritol | 200g |
| Cocoa | 1tsp |
| Nut Butter (Almond, Cashew, or Peanut) | 30g |
| Almond Milk | 35mL |
| Firm Tofu | 400g |
Finally, pull the mould out of the support tube and fill it with some crumpled bits of foil.
| Pistachios | 100g |
|---|---|
| Chia Seeds | 0.5tbsp |
| Water | 1.5tbsp |
| Gluten-Free Flour | 100g |
| Xanthan Gum | 0.5tsp |
| Erythritol | 200g |
| Cocoa | 1tsp |
| Nut Butter (Almond, Cashew, or Peanut) | 30g |
| Almond Milk | 35mL |
| Firm Tofu | 400g |
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.
| Pistachios | 100g |
|---|---|
| Chia Seeds | 0.5tbsp |
| Water | 1.5tbsp |
| Gluten-Free Flour | 100g |
| Xanthan Gum | 0.5tsp |
| Erythritol | 200g |
| Cocoa | 1tsp |
| Nut Butter (Almond, Cashew, or Peanut) | 30g |
| Almond Milk | 35mL |
| Firm Tofu | 400g |
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.
| Pistachios | 100g |
|---|---|
| Chia Seeds | 0.5tbsp |
| Water | 1.5tbsp |
| Gluten-Free Flour | 100g |
| Xanthan Gum | 0.5tsp |
| Erythritol | 200g |
| Cocoa | 1tsp |
| Nut Butter (Almond, Cashew, or Peanut) | 30g |
| Almond Milk | 35mL |
| Firm Tofu | 400g |
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.
| Pistachios | 100g |
|---|---|
| Chia Seeds | 0.5tbsp |
| Water | 1.5tbsp |
| Gluten-Free Flour | 100g |
| Xanthan Gum | 0.5tsp |
| Erythritol | 200g |
| Cocoa | 1tsp |
| Nut Butter (Almond, Cashew, or Peanut) | 30g |
| Almond Milk | 35mL |
| Firm Tofu | 400g |
Bake the cannoli shells for 12 minutes at 200°C (390°F) and then transfer them onto a wire rack to cool down.
| Pistachios | 100g |
|---|---|
| Chia Seeds | 0.5tbsp |
| Water | 1.5tbsp |
| Gluten-Free Flour | 100g |
| Xanthan Gum | 0.5tsp |
| Erythritol | 200g |
| Cocoa | 1tsp |
| Nut Butter (Almond, Cashew, or Peanut) | 30g |
| Almond Milk | 35mL |
| Firm Tofu | 400g |
Meanwhile, blitz the tofu, rinsed and squeezed, with the pistachios and the remaining erythritol to make a smooth cream.
| Pistachios | 100g |
|---|---|
| Chia Seeds | 0.5tbsp |
| Water | 1.5tbsp |
| Gluten-Free Flour | 100g |
| Xanthan Gum | 0.5tsp |
| Erythritol | 200g |
| Cocoa | 1tsp |
| Nut Butter (Almond, Cashew, or Peanut) | 30g |
| Almond Milk | 35mL |
| Firm Tofu | 400g |
Remove the cannoli from their moulds by sliding them out delicately.
| Pistachios | 100g |
|---|---|
| Chia Seeds | 0.5tbsp |
| Water | 1.5tbsp |
| Gluten-Free Flour | 100g |
| Xanthan Gum | 0.5tsp |
| Erythritol | 200g |
| Cocoa | 1tsp |
| Nut Butter (Almond, Cashew, or Peanut) | 30g |
| Almond Milk | 35mL |
| Firm Tofu | 400g |
Finally, spoon the pistachio cream into a piping bag and pipe it into each cannolo.
| Pistachios | 100g |
|---|---|
| Chia Seeds | 0.5tbsp |
| Water | 1.5tbsp |
| Gluten-Free Flour | 100g |
| Xanthan Gum | 0.5tsp |
| Erythritol | 200g |
| Cocoa | 1tsp |
| Nut Butter (Almond, Cashew, or Peanut) | 30g |
| Almond Milk | 35mL |
| Firm Tofu | 400g |
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