How doesn’t like a traditional Italian dessert! Well, this one comes in a healthy, vegan way and is as yummi as the original one!
1/4 Cup Coconutoil
2 tbsp ground Flax seeds +5 tbsp Water (2 large egg whites)
1/3 cup Almond flour
1/3 cup Coconut Sugar or Stevia
2 tsp pure vanilla extract
2 tablespoon cocoa powder
1/4 tsp sea salt
Preheat oven to 375.
Grind the flax seeds in a coffee grinder, and mix with water. Allow it to rest till it becomes gelatinous, then use.
In a bowl whisk together the flex seeds (egg whites), coconut sugar, coconut oil and vanilla.
Add in cocoa powder and almond flour.
Spoon the dough, spacing cookies 3 inches apart.
With the back of the spoon, spread each cookie to about 4-inch diameter.
Bake for 6 to 7 minutes, or until edges begin to brown.
Using an offset spatula, loosen cookies from baking sheet and shape into tube form.
1 cup firm young coconut pulp
1 tsp cup coconut oil
1 pitted medjool dates
Blend ingredients together until creamy. Set aside and refrigerate and then pipe into Cannoli.
Decorate with CHocolate and Pistachios.