Almond Ricotta Cannoli Filling


This filling can be used for so many different dessert or just eat it all by itself with a spoon. We use it to fill our gluten-free, baked Cannoli Shells.

1 cup raw almonds
3/4 cups water
2 teaspoons vanilla extract
1/2-3/4 cups powdered sugar
1/4 cup shaved dark chocolate or tiny chocolate chips or chocolate chips chopped into bits
Organic/natural Maraschino cherries for garnish
Extra powdered sugar for dusting

To make the filling

Soak the almonds, covered with twice the volume of water for 8 hours or overnight. Rinse. Gently remove the skins.

In a high-powered blender, add almonds, vanilla extract and 3/4 cups water. Blend well. Mixture should be be like cottage or ricotta cheese. Scoop into a bowl.

Stir in powdered sugar to desired sweetness. Add in chocolate bits.

To fill a cannoli shell:

Fill a pastry bag with the filling. Pipe into each shell, one end at a time. Alternatively, you may use a very small spoon to scoop the filling into each shell.

Garnish with a half of a cherry and set on a plate. Repeat the process with each shell and dust with powdered sugar.

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