Cutesy Cannoli Cups

I’ll be honest, I’ve never had a cannoli….. never. I’ve always wanted to though. The idea of a tasty crust, filled with a sweet, rich cream is enough for me to want to eat one. I’ve researched a TON of recipes for traditional cannoli’s and tried my own Paleo friendly versions to get to this tasty dish. I originally made these for Valentine’s Day but they would be great any time of year. They are paleo, dairy free, egg free, grain free and gluten free. Makes about 8 cannoli cups


1 cup almond flour
2 Tbsp coconut flour
2 Tbsp arrowroot starch
1/3 cup coconut oil or palm shortening
1 tsp sea salt
1 tsp vanilla
1 Tbsp raw honey
1/3-1/2 cup almond milk
1 cup raw almonds, soaked for at least 4 hours & drained
1 Tbsp arrowroot starch
2 Tbsp raw honey
2 tsp vanilla
1/2 tsp lemon juice

  • In a mixing bowl, combine almond flour, coconut flour, arrowroot starch and salt for crust cups.
  • 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 at 400F for about 12-15 minutes or until slightly brown.
  • Remove from oven and let cool completely.
  • Meanwhile, 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 2 hours.
  • Spoon a dollop of filling into crust cups and top with drizzled chocolate, cocoa powder or berries.

*Tip: make the filling the day before you want to serve to have it set up even more. You can also make this recipe in the morning and put together right before serving. Do not store filling inside crust cups as the crust will become soggy.030415

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