free), melted
1 cup unsweetened cocoa powder
¾ cup Swerve confectioners’-style sweetener or
equivalent amount of liquid or powdered sweetener
(see here)
1 teaspoon almond extract (omit for nut-free)
1 teaspoon vanilla extract
¼ teaspoon fine sea salt

chocolate drizzle

¼ cup heavy cream (or full-fat coconut milk if dairy-
free)
1 ounce unsweetened chocolate, finely chopped
2 tablespoons Swerve confectioners’-style sweetener
or equivalent amount of liquid or powdered sweetener
(see here)
Seeds scraped from 1 vanilla bean (about 8 inches
long), or 1 teaspoon vanilla extract

1. To make the cannoli balls, place the cream
   cheese, ricotta, sweetener, and cinnamon in a medium-
   sized bowl. Mix well with a hand mixer. Using your
   hands, form the mixture into eight 2-inch balls and
   place on a rimmed baking sheet or tray. Cover and
   refrigerate for at least 30 minutes, until firm.


2. To make the chocolate chunks, place a piece of
   parchment paper in a 9-inch pie pan. Place all the
   ingredients for the chunks in a blender and pulse until
   smooth. Taste and adjust the sweetness to your liking.
   Pour the mixture onto the parchment and place the pie