Mix ricotta, chocolate, 1/4 cup powdered sugar, 1/2 teaspoon vanilla extract, and blueberries in a bowl and mix until fully combined

Heat coconut oil in a pan on medium

Cut crusts off bread and roll out with a rolling pin until they're as thin as you can get them

Smear ricotta mixture on flattened bread, leaving a little room around the edge so the mixture can squish.

Roll your bread and ricotta like sushi rolls

Mix eggs, milk, 1 tablespoon powdered sugar and 1/4 teaspoon vanilla extract until completely combined

Dip your rolls in your egg mixture and then roll them in the almond flour and drop in the hot coconut oil.

Fry until golden brown

Pipe extra ricotta mixture on sides to mimic a classic canoli and drizzle with chocolate and blueberry syrup