Menu
Flourless, Grain/Dairy-free High-Protein Cannoli Cookies
The indulgent texture of ricotta in cookie form! Add sweet chocolate and nutty pistachios and you have yourself an easier, healthier cannoli that packs a protein punch! And without the dairy of traditional ricotta thanks to my hero ingredient: TOFU =)
Blood sugar friendly and definitely breakfast worthy!
You need:
1/2 c tofu puree (I used extra firm add added water)
1/4 c honey/coconut nectar
1/2 c almond flour
3 tbsp vanilla collagen
2 tbsp shelled Pistachios
1/2 tsp Almond extract
Pinch Baking soda
Chocolate drizzle: @livingratio cacao mixed with full fat coconut milk (or coconut butter and warm water)
More pistachios for topping
Method:
Puree dough ingredients in a food processor to create a thick, sticky, smooth dough.
Roll into balls (1 1/2 tbsp each) and press down slightly.
Bake at 300 degrees for 15-20 minutes or until tops are puffy and edges/bottoms are golden.
Cool completely.
Mix 1 tbsp Living Ratio cacao (or sub cacao mixed with monkfruit) with coconut milk to create a sauce the consistency of honey. If you want the chocolate to harden after drizzling, add 2 tsp coconut oil to the sauce.
Drizzle cookies then topped with chopped pistachios
Refrigerate for up to a week.
