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These cannoli tacos are the fusion recipe that you didn’t know you needed! They’re gluten-free, grain-free, dairy-free and incredibly simple to make.

Growing up in and Italian American family in New York, cannolis were my love language. It’s one of those things that I never thought I’d have again once I went gluten and dairy-free. How the heck would I make the cream without dairy? Or a cannoli shell without spending hours in the kitchen? I finally figured it out, and it’s the easiest, and most fun dessert you’re ever going to try.

Rather than making a cannoli shell from scratch, we’re taking a shortcut with Siete Almond Flour tortillas, making this a fusion recipe that still tastes so much like a real cannoli.

The Ingredients for Cannoli Tacos

How to make Cannoli Tacos

  •  Cut the tortillas. Using a round cookie or biscuit cutter, cut the tortillas into a smaller round tortilla. Coat in a sugar coating.  Turn a muffin tin upside down and place the tortillas between the raised muffin spaces, folding in half. Bake until crispy.

  • Make the cannoli cream. While the taco shells bake make the cream by adding the palm shortening, coconut cream, and cream cheese to a stand mixer (or a bowl). Sift in the powdered sugar and whisk to combine. Add the vanilla and chocolate chips and gently fold.
  • Assemble the tacos. Add the cream to a piping bag, and cut off a large tip. Squeeze the cannoli cream into the tacos shells, topping off with extra chocolate chips and diced strawberries. Serve fresh!

Tips & Tricks

  • Save the tortilla scraps! This recipe works best by cutting the tortillas smaller with a cookie cutter, but don’t toss those tortilla scraps! I highly recommend saving them and slicing them into strips. Bake them in the oven to add to tortilla soup or taco salad.
  • Serve these fresh. These are definitely best fresh as the cannoli cream hardens in the fridge. I would serve them within an hour, or only keep them in the fridge for a short time.

Can you use different taco shells?

The almond flour tortillas are perfect because they get super crispy like a cannoli shell! However, you can try other taco option that fit your dietary needs and prepare it as directed here in the recipe.

Can you make this recipe without the cream cheese?

I highly recommend the dairy-free cream cheese for a flavor that’s similar to mascarpone, but you can also try to swap it out for a thick coconut yogurt like Culina yogurt.

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Cannoli Tacos {Gluten & Dairy Free}

  • Author: Michelle
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
Print Recipe

Ingredients

Scale

For the taco shells

For the cannoli cream

For topping

Instructions

  1. Preheat the oven to 350 F.
  2. Using a round cookie or biscuit cutter, cut the tortillas into a smaller round tortilla. Save the tortilla scraps and see notes for ideas!
  3. Add the melted coconut oil or ghee to a plate along with the coconut sugar. Combine with a fork. Working with one at a time, coat both sides of the tortilla with the sugar coating.
  4. Turn a muffin tin upside down and place the tortillas between the raised muffin spaces, folding in half. The goal is to make hard taco shells!
  5. Place in the preheated oven and bake for 5 minutes. Remove from the oven and place the shells in a taco holder.
  6. While the taco shells bake make the cream by adding the palm shortening, coconut cream, and cream cheese to a stand mixer (or a bowl). Sift in the powdered sugar and whisk to combine. Add the vanilla and chocolate chips and gently fold.
  7. Add the cream to a piping bag, and cut off a large tip. Squeeze the cannoli cream into the tacos shells, topping off with extra chocolate chips and diced strawberries. Serve fresh!

Notes

This recipe works best by cutting the tortillas smaller with a cookie cutter, but don’t toss those tortilla scraps! I highly recommend saving them and slicing them into strips. Bake them in the oven to add to tortilla soup or taco salad.

ALL NUTRITIONAL FACTS ARE ESTIMATIONS AND NOT EXACT.

  • Prep Time: 20
  • Cook Time: 5
  • Category: Dessert
  • Method: Baked
  • Cuisine: Fusion

Nutrition

  • Serving Size: 1 serving
  • Calories: 276
  • Fat: 20.1g
  • Carbohydrates: 21.6g
  • Fiber: 3.2g
  • Protein: 2g