Monday, April 15, 2013

Paleo Cannoli Deconstructed 80%

Paleo Cannoli Deconstructed 80%


Ricotta 8 oz (yeah that's right)
Agave/Honey 1/4 cup
Coconut Milk 4 tablespoons full fat
Arrowroot Powder 1 teaspoon
Enjoy Life Chocolate Chips 1/4 cup

Almond Flour 1/2 cup
Coconut Flour 1/2 cup
Coconut Oil 1/2 cup
Agave/Honey 1/4 cup
Vanilla 1 tablespoon
Sea Salt 1/2 teaspoon
Water about 1/2 tablespoons

Whipped Cream:
Coconut Milk 2 cups unsweetened
Agave/Honey 3 tablespoons
Vanilla 1 teaspoon

Mix all filling ingredients with standing mixture until smooth; fold chips in. Pipe in serving cups/bowls.

Combine all cookie ingredients and knead until dough is able to form desired shapes or be rolled out and cut into shapes on parchment paper. Dough can he chilled briefly before shaping in refrigerator. Bake on cookie sheet pan lined with parchment paper at 350 degrees for 8-10 minutes until golden.

Whip all whipped cream ingredients in standing mixer or with hand held mixture until light, airy, and fluffy. Store in refrigerator until ready to spoon or pipe on top of cannoli cup.

Can add extra chocolate chips on top. This one is for all my Pizano's & Pizana's.

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