⅓ cup cassava flour
¼ cup sugar(cane sugar will make them extra crispy but maple/coconut sugar will work too!)
1 tsp cinnamon
1 flax egg(1 tbsp ground flax seed soaked in 3 tbsp water for 5 minutes)
⅓ cup non dairy milk(we used coconut but any milk will work)
2 tbsp melted coconut oil(sub any fat)
½ cup cashews, soaked for 24 hours then drained
2 tbsp cane sugar(sub for any granulated sugar)
¼ tsp cinnamon
2 tbsp full fat coconut milk, skimmed off the top of a can
1 oz melted chocolate
-In food processor, puree soaked and drained cashews just until it is a chunky, grainy texture--similar to a ricotta cheese consistency.
-Pulse in sugar, cinnamon and coconut milk just until combined, do not over mix.
-Set in fridge while making the shells
-To start the shells--you will need a waffle CONE iron.
-While it is preheating, start by whisking all the dry ingredients together, then incorporating the wet ingredients.
-Spoon about ½ tbsp worth of the batter onto the waffle iron and keep closed for 2-3 minutes(all waffle makers can vary, so you might need to play around with the time)
-When it is golden brown, peel it off the iron and wrap it around something cylinder shaped(handle of a wooden spoon, thin rolling pin, etc.)
-Keep it wrapped on the object until it is cooled and hardened so it can hold its shape when taken off.
-Once it cools, dip each side into melted chocolate and place in fridge/freezer until it sets.
-Fill each cannoli shell with the prepared cannoli cream*.
-Enjoy right away or store in fridge in airtight container until ready to eat.
*We scooped our cannoli cream into a small ziplock bag a snipped a small corner off to make a “piping bag” to make filling the cannolis easier :)