Cutesy Cannoli Cups
Servings: 8
Preparation Time: 2 hours
Ingredients:
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 and 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.
Directions:
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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