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dairy free gluten free vegan low calorie low fat low carbs

Green Delight

Name: Gluten-Free Cannoli
Total time: 50 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 100 g of Pistachios; 0.5 tbsp of Chia Seeds; 1.5 tbsp of Water; 100 g of Gluten-Free Flour; 0.5 tsp of Xanthan Gum; 200 g of Erythritol; 1 tsp of Cocoa; 30 g of Nut Butter (Almond, Cashew, or Peanut); 35 mL of Almond Milk; 400 g of Firm Tofu

Did you know? 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! Search Now

Ingredients List

Step 1 Soak shelled pistachios in lukewarm water. Pistachios 100 g Chia Seeds 0.5 tbsp Water 1.5 tbsp Gluten-Free Flour 100 g Xanthan Gum 0.5 tsp Erythritol 200 g Cocoa 1 tsp Nut Butter (Almond, Cashew, or Peanut) 30 g Almond Milk 35 mL Firm Tofu 400 g Adjust servings and measurement unit in the full recipe page .

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Ingredients List

Step 2 Next, combine the chia seeds with the given water in another bowl and leave them to soak until thick and gel-like. Pistachios 100 g Chia Seeds 0.5 tbsp Water 1.5 tbsp Gluten-Free Flour 100 g Xanthan Gum 0.5 tsp Erythritol 200 g Cocoa 1 tsp Nut Butter (Almond, Cashew, or Peanut) 30 g Almond Milk 35 mL Firm Tofu 400 g Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 3 Part 1 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 100 g Chia Seeds 0.5 tbsp Water 1.5 tbsp Gluten-Free Flour 100 g Xanthan Gum 0.5 tsp Erythritol 200 g Cocoa 1 tsp Nut Butter (Almond, Cashew, or Peanut) 30 g Almond Milk 35 mL Firm Tofu 400 g Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 3 Part 2 Next, pull one end of the wrapped foil out of the tube and press it down to seal it. Pistachios 100 g Chia Seeds 0.5 tbsp Water 1.5 tbsp Gluten-Free Flour 100 g Xanthan Gum 0.5 tsp Erythritol 200 g Cocoa 1 tsp Nut Butter (Almond, Cashew, or Peanut) 30 g Almond Milk 35 mL Firm Tofu 400 g Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 3 Part 3 Finally, pull the mould out of the support tube and fill it with some crumpled bits of foil. Pistachios 100 g Chia Seeds 0.5 tbsp Water 1.5 tbsp Gluten-Free Flour 100 g Xanthan Gum 0.5 tsp Erythritol 200 g Cocoa 1 tsp Nut Butter (Almond, Cashew, or Peanut) 30 g Almond Milk 35 mL Firm Tofu 400 g Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 4 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 100 g Chia Seeds 0.5 tbsp Water 1.5 tbsp Gluten-Free Flour 100 g Xanthan Gum 0.5 tsp Erythritol 200 g Cocoa 1 tsp Nut Butter (Almond, Cashew, or Peanut) 30 g Almond Milk 35 mL Firm Tofu 400 g Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 5 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 100 g Chia Seeds 0.5 tbsp Water 1.5 tbsp Gluten-Free Flour 100 g Xanthan Gum 0.5 tsp Erythritol 200 g Cocoa 1 tsp Nut Butter (Almond, Cashew, or Peanut) 30 g Almond Milk 35 mL Firm Tofu 400 g Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 6 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 100 g Chia Seeds 0.5 tbsp Water 1.5 tbsp Gluten-Free Flour 100 g Xanthan Gum 0.5 tsp Erythritol 200 g Cocoa 1 tsp Nut Butter (Almond, Cashew, or Peanut) 30 g Almond Milk 35 mL Firm Tofu 400 g Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 7 Bake the cannoli shells for 12 minutes at 200°C (390°F) and then transfer them onto a wire rack to cool down. Pistachios 100 g Chia Seeds 0.5 tbsp Water 1.5 tbsp Gluten-Free Flour 100 g Xanthan Gum 0.5 tsp Erythritol 200 g Cocoa 1 tsp Nut Butter (Almond, Cashew, or Peanut) 30 g Almond Milk 35 mL Firm Tofu 400 g Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 8 Meanwhile, blitz the tofu, rinsed and squeezed, with the pistachios and the remaining erythritol to make a smooth cream. Pistachios 100 g Chia Seeds 0.5 tbsp Water 1.5 tbsp Gluten-Free Flour 100 g Xanthan Gum 0.5 tsp Erythritol 200 g Cocoa 1 tsp Nut Butter (Almond, Cashew, or Peanut) 30 g Almond Milk 35 mL Firm Tofu 400 g Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 9 Part 1 Remove the cannoli from their moulds by sliding them out delicately. Pistachios 100 g Chia Seeds 0.5 tbsp Water 1.5 tbsp Gluten-Free Flour 100 g Xanthan Gum 0.5 tsp Erythritol 200 g Cocoa 1 tsp Nut Butter (Almond, Cashew, or Peanut) 30 g Almond Milk 35 mL Firm Tofu 400 g Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 9 Part 2 Finally, spoon the pistachio cream into a piping bag and pipe it into each cannolo. Pistachios 100 g Chia Seeds 0.5 tbsp Water 1.5 tbsp Gluten-Free Flour 100 g Xanthan Gum 0.5 tsp Erythritol 200 g Cocoa 1 tsp Nut Butter (Almond, Cashew, or Peanut) 30 g Almond Milk 35 mL Firm Tofu 400 g Adjust servings and measurement unit in the full recipe page .

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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

RECIPE STORY

Healthy Gluten-Free Cannoli

Green Delight

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