In a bowl, combine flour, cocoa, cinnamon, 40g (1.4 oz) of erythritol, milk, and oil.
Wholemeal Flour | 150g |
---|---|
Erythritol | 160g |
Cocoa | 5g |
Ground Cinnamon | 0.5tsp |
Soy Milk | 90mL |
Canola Oil | 20mL |
Firm Tofu | 400g |
---|---|
Dark Chocolate 90%+ | 50g |
Oranges | 1 |
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Work the dough on a floured surface for 10 minutes or until it's smooth and elastic.
Wholemeal Flour | 150g |
---|---|
Erythritol | 160g |
Cocoa | 5g |
Ground Cinnamon | 0.5tsp |
Soy Milk | 90mL |
Canola Oil | 20mL |
Firm Tofu | 400g |
---|---|
Dark Chocolate 90%+ | 50g |
Oranges | 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.
Wholemeal Flour | 150g |
---|---|
Erythritol | 160g |
Cocoa | 5g |
Ground Cinnamon | 0.5tsp |
Soy Milk | 90mL |
Canola Oil | 20mL |
Firm Tofu | 400g |
---|---|
Dark Chocolate 90%+ | 50g |
Oranges | 1 |
Next, pull one end of the wrapped foil out of the tube and press it down to seal it.
Wholemeal Flour | 150g |
---|---|
Erythritol | 160g |
Cocoa | 5g |
Ground Cinnamon | 0.5tsp |
Soy Milk | 90mL |
Canola Oil | 20mL |
Firm Tofu | 400g |
---|---|
Dark Chocolate 90%+ | 50g |
Oranges | 1 |
Finally, pull the mould out of the support tube and fill it with some loose bits of foil.
Wholemeal Flour | 150g |
---|---|
Erythritol | 160g |
Cocoa | 5g |
Ground Cinnamon | 0.5tsp |
Soy Milk | 90mL |
Canola Oil | 20mL |
Firm Tofu | 400g |
---|---|
Dark Chocolate 90%+ | 50g |
Oranges | 1 |
Now, roll out the dough as thinly as you can, about 1 mm thick. Then, cut out 12 cm (5 inches) dough discs.
Wholemeal Flour | 150g |
---|---|
Erythritol | 160g |
Cocoa | 5g |
Ground Cinnamon | 0.5tsp |
Soy Milk | 90mL |
Canola Oil | 20mL |
Firm Tofu | 400g |
---|---|
Dark Chocolate 90%+ | 50g |
Oranges | 1 |
Wrap each dough disc around one cannoli mould. Then, seal the edges brushing them with water.
Wholemeal Flour | 150g |
---|---|
Erythritol | 160g |
Cocoa | 5g |
Ground Cinnamon | 0.5tsp |
Soy Milk | 90mL |
Canola Oil | 20mL |
Firm Tofu | 400g |
---|---|
Dark Chocolate 90%+ | 50g |
Oranges | 1 |
Bake the cannoli shells for 20 minutes at 200°C (390°F).
Wholemeal Flour | 150g |
---|---|
Erythritol | 160g |
Cocoa | 5g |
Ground Cinnamon | 0.5tsp |
Soy Milk | 90mL |
Canola Oil | 20mL |
Firm Tofu | 400g |
---|---|
Dark Chocolate 90%+ | 50g |
Oranges | 1 |
Then, transfer them onto a wire rack to cool and harden and remove them from their moulds carefully.
Wholemeal Flour | 150g |
---|---|
Erythritol | 160g |
Cocoa | 5g |
Ground Cinnamon | 0.5tsp |
Soy Milk | 90mL |
Canola Oil | 20mL |
Firm Tofu | 400g |
---|---|
Dark Chocolate 90%+ | 50g |
Oranges | 1 |
Rinse, drain, and squeeze the tofu block. Then, blitz it with the remaining erythritol until smooth.
Wholemeal Flour | 150g |
---|---|
Erythritol | 160g |
Cocoa | 5g |
Ground Cinnamon | 0.5tsp |
Soy Milk | 90mL |
Canola Oil | 20mL |
Firm Tofu | 400g |
---|---|
Dark Chocolate 90%+ | 50g |
Oranges | 1 |
Combine the blended tofu with chopped dark chocolate and orange zest.
Wholemeal Flour | 150g |
---|---|
Erythritol | 160g |
Cocoa | 5g |
Ground Cinnamon | 0.5tsp |
Soy Milk | 90mL |
Canola Oil | 20mL |
Firm Tofu | 400g |
---|---|
Dark Chocolate 90%+ | 50g |
Oranges | 1 |
Spoon the tofu mixture into a piping bag with a wide nozzle and pipe it into the cannoli.
Wholemeal Flour | 150g |
---|---|
Erythritol | 160g |
Cocoa | 5g |
Ground Cinnamon | 0.5tsp |
Soy Milk | 90mL |
Canola Oil | 20mL |
Firm Tofu | 400g |
---|---|
Dark Chocolate 90%+ | 50g |
Oranges | 1 |