Protein Cannoli

Yep you read that correctly, it's protein cannoli. I adapted this from the amazing Protein Pow(d)er to fit my allergy needs. If you don't have the dairy allergy that I have, follow the "enhanced" version. It's even better because it uses ricotta cheese.

Ok let's get started. You'll need to purchase cannoli molds (circular metal tubes) to shape the cannoli or you can try rolling it after cooking if you're impatient. 

Allergy friendly version:

Cannoli Shell:

1/4 cup gluten free oat flour

1/4 cup liquid egg white

1/4 cup vanilla protein (I used plantfusion)

2 tbs almond milk 

Filling:

1 can full fat coconut cream (sit in fridge over night and drained of it's water, leaving only the cream)

2 packets stevia

1/4 tsp almond extract

1/4 cup protein powder 

Topping: 

Enhanced (aka dairy full) Recipe:

Cannoli Shell:

1/4 cup gluten free oat flour

1/4 cup liquid egg white

1/4 cup vanilla whey protein (Cellucor)

2 tbs milk or almond milk

Filling:

1/2 cup low fat ricotta cheese

2 packets stevia

1/4 tsp almond extract

1/4 cup vanilla whey protein 

Instructions:

Make your shell mix by blending all the shell ingredients together. Pan fry small round pancakes in a skillet using coconut spray. My batter yielded three decent sized shells. Flip and remove the shell from the pan as soon as they're cooked and then wrap around the metal cannoli mold. Spray the plan once more and put the mold back the pan to set. Take out and set in the freezer for a few minutes to lock in the shape. 

Once the shells are done, mix the filling ingredients together and place in a ziplock bag ( to create a piping bag). Cut a small hole at the end of the bag to squeeze the filling out into the shells. Top with chocolate syrup or my favorite (shown above) melted Peanut Butter and Company's Dark Chocolate Dreams.