In a bowl, combine flour, cocoa, cinnamon, 40g (1.4 oz) of erythritol, milk, and oil.
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Work the dough on a floured surface for 10 minutes or until it's smooth and elastic.
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 loose bits of foil.
Now, roll out the dough as thinly as you can, about 1 mm thick. Then, cut out 12 cm (5 inches) dough discs.
Wrap each dough disc around one cannoli mould. Then, seal the edges brushing them with water.
Bake the cannoli shells for 20 minutes at 200°C (390°F).
Then, transfer them onto a wire rack to cool and harden and remove them from their moulds carefully.
Rinse, drain, and squeeze the tofu block. Then, blitz it with the remaining erythritol until smooth.
Combine the blended tofu with chopped dark chocolate and orange zest.
Spoon the tofu mixture into a piping bag with a wide nozzle and pipe it into the cannoli.