Cutesy Cannoli Cups
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| Cutesy Cannoli Cups |
| photo by recipe author |
Servings: 8
Preparation Time: 2 hours
The Crust Cups:
- 1 cup almond flour*
- 2 tablespoons coconut flour
- 2 tablespoons arrowroot starch
- 1 teaspoon sea salt
- 1/3 cup coconut oil or palm shortening
- 1 teaspoon vanilla
- 1 tablespoon raw honey
- 1/3-1/2 cup almond milk
The Filling:
- 1 cup raw almonds – must be soaked for at least 4 hours & drained before use
- 1 tablespoon arrowroot starch
- 2 tablespoon raw honey
- 2 teaspoon vanilla
- 1/2 teaspoon lemon juice
Tip: The filling can be made the day before to give it more time to set up.
Preheat oven to 400 degrees °F
Crust Cups:
In a mixing bowl, combine almond flour, coconut flour, arrowroot starch and salt. Cut in shortening, vanilla and honey until crumbly. Slowly pour in milk until mixture forms a dough ball – adding more milk if necessary.
Press pieces of dough into greased muffin tins. Bake for about 12-15 minutes or until slightly brown. Remove from oven and let cool completely.
Filling:
In a high powered blender, combine ingredients for filling and puree at least 3 minutes or until completely smooth. The longer you blend, the less grainy the texture will be.
Refrigerate filling for at least 2 hours.
Spoon a dollop of filling into each prepared cup and top with drizzled chocolate, cocoa powder or berries. Enjoy!
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
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