Pumpkin Cannoli with Maple Ginger Ricotta
Delicious flavors that really compliment each other so well!
A healthy, creamy baked version with a little zing of ginger.
Recipe: Prep: 4 hours Serves 16 cannolis
Cannoli shells:
3/4 cup organic pumpkin puree
4 organic or pastured eggs
3/4 cup organic coconut sugar
6 tbsp. organic extra virgin coconut oil - melted
2 tsp. pumpkin spice (non-irradiated & non-gmo)
2/3 cup organic whole wheat flour (chemical free)
dash organic vanilla extract
Ricotta filling:
3 oz. organic cream cheese - room temperature
1/2 cup organic ricotta cheese
1/4 cup maple syrup
3/4 tsp. organic ground ginger
2 cups organic heavy cream
6 tbsp. maple syrup
dash organic vanilla extract
Ginger coconut dusting powder:
1/4 cup organic coconut sugar
3/4 tsp. organic ground ginger
Preheat oven to 375 degrees. Place parchment paper on stainless steel
sheet pans.
Place mixing bowl with whisk into freezer (for whipping heavy cream)
In a medium size mixing bowl, whisk the eggs well. Then add in the
pumpkin puree, coconut oil, pumpkin spice, coconut sugar, and vanilla.
Mix well and then add in the flour. Whisk until smooth.
Spoon 2 tbsp. of batter on sheet pans in 4 inch circles - 1 inch apart.
Bake for 7 minutes - do not over bake. Let sit on sheet pan for 1 or 2 minutes before shaping.
Loosen edge of each cannoli and shape into a tube form. Set seam side
down on another sheet pan and let cool.
Tip: Letting them cool for a minute or two ensures a good shape.
You can use the end of a whisk to help shape, if they are too hot for
your fingers.
Note: For this particular recipe, these cannolis will not seal, but they will hold the shape.
In a food processor, mix the cream cheese and ricotta cheese. Add in
the ginger and maple syrup. Mix well and then transfer to a container
and place in the refrigerator for several hours to stiffen up some.
In the cold mixing bowl, pour in the heavy cream and vanilla. Mix with
the whisk on high until stiff peaks form. Then add in maple syrup.
Whisk to mix well and the cream is stiff.
Carefully fold the whipped cream and the ricotta cream mixtures together.
Carefully open each cannoli shell and spoon filling in and sprinkle with the ginger coconut powder. Close the flaps, plate and dust with more of the ginger coconut powder. Enjoy!
