Cannoli Dip

There are moments in my life where I'm so proud of Italians.

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Pizza is a proud moment. Teslo is a proud moment. Leonardo DaVinci and Bernini are up there for sure. And that whole Renaissance thing was was rather impressive.

But then, there are cannolis. And I start feeling glowing-like-a-mama proud of the whole boot. How can anyone not adore these things?

Well...there is the sugar. And the fat. And the fact that you're basically eating a block of cheese, chocolate chips, and sugar wrapped in a thin cookie. I repeat - what's not to love?

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I'm going to lighten this up a little, remove as much of the sugar as I can, and switch from processed, hormone-ridden cow's milk ricotta to an artisan, all-natural goat's milk ricotta. You can get this at a farmer's market, or a health food store and it costs the same as regular ricotta. Goats gotta work too, ya know!

I also removed the marscapone and substituted solid coconut milk. I looked for some kind of low sugar, gluten free cookie to add as a dipper, but you know what? I couldn't find any! And we don't need that processed junk anyway. The fruit was sweet enough.

I'm hoping my ancestors in Milan and Naples aren't turning in their graves right now, but technically...the best cannolis are made by Sicilians anyway, so I think I'm good. ;) Let's do this!

Cannoli Dip Ingredients (serves 4)

  • 1/2 cup + 1 tbs. unsweetened, vanilla almond milk

  • 8 oz goat's milk ricotta

  • 2 packets of stevia

  • Open a can of organic coconut milk (check the Asian food section of the grocery store) and scoop out 3 tbs. of the solid, white, coconut meat at the top of the can

  • 2 tsp. vanilla

  • 2-3 drops YL Lemon Vitality Essential Oil or use the zest of 1/2 lemon

  • 1/2 cup vegan chocolate chips (I use EnjoyLife and find them in most grocery stores.

  • Dippers: strawberries, grapes, or low sugar pizzelle cookies if you want the crunch.

In a stand mixer, beat the ricotta, stevia and almond milk until well combined. Add the solid coconut milk and whip it. Add in the vanilla and Lemon Vitality oil or zest of 1/2 lemon and mix well.

If you like the consistency of ricotta, don't worry about making the dip super smooth. If you prefer a silky smooth dip, add the mix to a blender and pulse it until smooth.

Stir in the chocolate chips, and scoop into a serving bowl. Serve with dippers of choice, or eat with a spoon because, why not.

Moderation Moment: There are a lot of healthy dip recipes on the web, and some encourage you to eat the whole bowl. I'm not going to do that. In the same way you probably won't eat a whole bowl of traditional cannoli filling with a spoon (because you'd be sick to your stomach),  I would caution you against eating the whole bowl in one sitting. Not for the sake of calories, but because...it's 8oz of cheese, girl...whooo, your stomach would be mad at you. That's all :) Carry on.

Samantha Bossalini