PALEO CANNOLI CHIPS AND DIP
Per usual, I get way too many ideas as I am trying to fall asleep at night. And a few weeks ago, while I was in the midst of launching Legit Bread Company, I had a vision. Not of sugar plums but of paleo cannoli. It was a glorious vision and I knew that would be my next attempt at something fun and new in the kitchen.
Fast forward to yesterday when I finally got the opportunity to get my hands on some cannoli molds and couldn’t wait to start creating. Welp, guess what?! It was a massive fail. Big fat flop of a recipe creation. Usually, I get a good vibe whether I can pull something off, and my vibe was way off. Dangit. Now what?!
I knew my dip base was good so I could stick with that. And I knew the texture of my cannoli dough was good once fried. The issue was getting that dough to do what I needed it to on the molds without splitting open. In the spirit of spontaneity, I took this project another direction. My traditional cannoli vision was transformed into PALEO CANNOLI CHIPS AND DIP. I mean ultimately as long as it’s delicious, the dream has been achieved, right? So off we went.
I took my cannoli filling and spooned it into a bowl, sprinkled the mini chocolate chips that always make everything extra adorable, and then went to work on the shells. I used my Weeknight Paleo Tortilla recipe as a base and tweaked it to work for this sweet treat. I present to you my delicious twist on cannoli, made without dairy, gluten or grain, but with all the subtle sweetness and crunch of traditional cannoli. I hope this brings a fun dessert to present your guests (or yourself) during the holiday season and year round!
For the Chips:
- 1/2 cup light olive oil or avocado oil
- 1 teaspoon apple cider vinegar
- 1 egg
- 1 cup cassava flour
- 1/2 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 1 tablespoon dairy free milk
- 1-2 tablespoons coconut flour
- 1-2 tablespoons arrowroot or tapioca starch
- Addition oil for frying
- I also use this tortilla press to get them nice and thin
For the Filling:
- 1 cup raw cashews, soaked for at least 4 hours and drained
- 1/4 cup dairy free milk (canned coconut milk works well)
- 3 tablespoons honey
- 1 teaspoon lemon juice
- 1/4 cup mini chocolate chips (or more if desired)
- To prepare the filling, blend all 4 ingredients in a blender until creamy, set aside. You can double this dip if you really like to up your dip to chip ratio
- To make the chips, start by heating the frying oil on medium high heat. You may need a few cups of oil to do this
- Combine the remaining ingredients in a bowl and mix by hand until they are all incorporated. You want a nice workable dough that you can roll and press. If your dough is too dry, add a bit more moisture. If it is too wet, add a bit more tapioca or arrowroot starch.
- Line your tortilla press with parchment paper on both sides (you can also roll the dough out, using a bit more tapioca starch so it doesn’t stick), and grab a small ball of dough
- Press or roll it thin (into a flat “tortilla”) and then take a pizza cutter and slice it into strips
- Once the oil is hot enough, take one of the strips and place it gently into the oil, frying on both sides and then using a skimmer to remove it once it puffs up and is cooked through. Place it on a towel lined plate
- Repeat with remaining strips and then make additional “tortillas” and repeat all steps until your chips are fried and your dough is used through
- Serve warm chips with cannoli dip