Serves 4
[.feature]4[.feature] original egglife® wraps
[.feature]12[.feature] oz ricotta cheese, or Kite Hill Ricotta Cheese (almond milk-based for dairy-free)
[.feature]¼[.feature]cup pure maple syrup or sugar-free flavored maple syrup
[.feature]4[.feature] tbsp milk (or milk of choice)
[.feature]¼-½[.feature] cup sugar-free mini-chocolate chips
[.feature]¼[.feature] cup chopped pistachios
cooking spray
whipped cream, for serving
Preheat oven to 350 degrees Fahrenheit.
If you don’t own cannoli molds, then use 4 sheets of aluminum foil to create a log shape about 6” long (or just longer than the wraps).
Line a cookie sheet with parchment paper.
Take each of the 4 wraps and roll around the 4 foil cannoli molds, spraying just the closing ends with cooking spray to seal them.
Place on a cookie sheet with seal side down.
Bake for 15-20 minutes, or until lightly browned.
Let cool completely before removing the foil.
Once cooled, carefully loosen up the foil molds by gently twisting them back and forth and then pull them out.
Place the baked cannoli shells on a cutting board.
Mix the filling together using the ricotta, maple syrup, and milk, folding in the chocolate chips at the end.
Gently fill each cannoli tube with the filling using a small spoon.
Place the crushed pistachios in a small bowl.
Press each cannoli end down into the pistachios and serve.
Serve with a dollop of whipped cream on top. Mmm mmm mmm!
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