Buckwheat Chocolate Cannoli Pie or Minis

Buckwheat Chocolate Cannoli Pie

Recipe by Cat Morrow
Course: Dessert

“One of my favorite classic flavors, made quick with a super easy filling. This gluten free buckwheat crust, is nutritious and flavorful. You can make a full sized pie, or 24 muffin Mini’s. You can expect to have extra filling if you make the mini’s, reduce the recipe by half if desired, though it is pretty fantastic spread on Chocolate Campfire Crackers or Homemade Multigrain Graham Crackers!” – Cat

Preparation time : 15-25 Minutes 
Baking Time : 18 -25 Minutes 
Serves 24 Mini Muffin Sized Tarts, Or One Pie (6-8 Servings)


  • Buckwheat Crust
  • 1 cup Maine Grains Organic Buckwheat Flour

  • 2 tbsp cocoa powder

  • 2 tbsp dark brown sugar

  • 1 tsp granulated espresso powder

  • 1/2 tsp sea salt

  • 4 tbsp butter, softened

  • 1/2 cup whole milk or cream

  • Ricotta Filling
  • 8 ounces cream cheese, softened

  • 1 1/2 cups ricotta cheese, whole milk

  • 3/4 cup powdered sugar

  • pinch of cinnamon

  • zest of 1 orange, (optional)

  • 3/4 cup chocolate chips, and/or pistachios nuts/mixed


  • Crust
  • In a bowl mix together the buckwheat and dry ingredients.
  • Add the softened butter. Lightly rub the butter into the flour using a fork or your fingertips, just until there are no more big lumps.
  • Add milk/cream and stir together. Stir well, until the dough starts to come together, but it is still somewhat crumbly.
  • Knead for about 30 seconds to bring the dough together. Using your hands, form a ball of dough, wrap in plastic wrap and set to cool in the refrigerator for 1 hour.
  • Ricotta Filling
  • Mix thoroughly together the softened cream cheese, ricotta and powdered sugar. Add chocolate chips and remaining ingredients and whip together. Set aside in the fridge.
  • For a Regular Sized Pie
  • Lightly dust a clean work surface with buckwheat flour or cocoa powder. A silicone baking mat or piece of parchment paper can help to reduce the amount of flour you need to use. Flatten the dough into a disk and roll it out to about ¼” thick.
  • Line the pie plate with the rolled out dough. Prick the dough all over with a fork, and press the tines up against the edges of the tart shell. Refrigerate crust for another 30-45 minutes.
  • Pre-heat oven to 350 degrees. Line the dough with a large piece of parchment paper. Press the paper into the edges of the dough. Fill the parchment paper lined dough with pie weights or dried beans. Make sure they cover the entire bottom of the dough to prevent a slouchy crust.
  • Bake for 20 minutes, then remove the paper with the beans or pie weight and bake for another 15 minutes. Bake until golden brown. Let the crust cool on a wire rack.
  • Spoon the ricotta filling into cooled crust. Top with cocoa powder, and/or shaved chocolate & serve with whipped cream!
  • For Mini Pie Bites
  • You will create 24 balls, about a tablespoon of dough per each mini muffin cup.
  • Flatten the dough into a disc between your hands carefully. Line each mini muffin cup with dough. Press the center of the dough into the muffin pan, and gently shape it into a cup “tartlet” shape.
  • Refrigerate dough until chilled entirely. Bake at 350 degrees for 18 – 25 Minutes, until golden brown. Let the crusts cool completely before filling.
  • Spoon the ricotta filling into cooled crust. Top with cocoa powder, and/or shaved chocolate & serve with whipped cream!


  • Reduce the powdered sugar by up to half a cup, to taste, for a less sweet treat. (The full quantity of sugar is more like what you would expect from a bakery.)
  •  Refined Sugar Free: Strain your ricotta before mixing, and sweeten with ⅓ cup of raw honey. Substitute chocolate chips for pistachio’s or something else that you truly fancy. 
  •  Grain Swap: You can substitute Buckwheat for Rye, however Rye is Not gluten free.

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By Cat Morrow
IG @legacyacres
Facebook @legacyacresfamilyfarmstead