Chocolate Cannoli With Coffee Cream (Flour, Gluten, Sugar & Bake Free, Vegan)

Today we’re cooking a delicious and simple cannoli – my version of the famous Italian dessert.

Cookies and bars are a good idea, but sometimes you want to dive into creative experiments and cook something more unusual.

Today is such a day!

My cannoli are cooked without flour, they consist of simple ingredients and are completely magical in taste.

The coffee filling is made from a very delicate rice cream, and the base is made from nuts and cocoa powder.

You’ll like it! I assure you!

Ready? Set? Let’s go cooking!

We will need:

For the base:

1/4 cup (1 cup – 250 ml.) of hazelnuts

2/3 cup of cashews

2 tbsp. of sugar-free cocoa powder

3 large, soft dates

2 tbsp. of coconut oil

For the cream

1/4 cup of rice flour

3/4 cup of soy, almond or any other milk

1 tsp. of coconut oil

3 large, soft dates

A pinch of ground coffee

Grind the cashews and hazelnuts.

Add cocoa powder.

Add the dates and hazelnuts.

You will obtain a homogeneous dough.

Roll the dough into balls and put them into the freezer.

In the meantime, make the cream. Mix milk with flour and cook. The rice flour should boil well.

Add oil, dates and coffee.

Take the balls out of the freezer. I use two pieces of baking paper and a glass. Put the ball between the papers and press it down with a glass or other weight. Done!

Fold the cannoli, cinch it with fingers and quickly put it back into the freezer.

Let stand inside for 15 minutes, then fill it with cream.

The easiest way to do this: put the cream in a bag, cut off the tip of the bag and squeeze the cream through the hole.

Done!

Now freeze them!

At the end, you can sprinkle them with cocoa powder or chocolate chips of your choice.

Bon appetit!