In large bowl, combine shell ingredients minus the avocado oil. Mix until well combined and dough forms a smooth ball.

Using rolling pin, roll dough to about 1/8-inch thickness, then cut 4-inch circles with round cutter.

Using cannoli form, wrap circles loosely and seal with egg white.

In pot for deep frying, heat avocado oil to 360 degrees F. Using tongs, carefully lower 2-3 cannoli forms in oil and fry until golden, about 1-2 minutes.

To make cream, prepare ricotta by squeezing with cheese cloth or clean towel to remove liquid.

In medium bowl, add drained ricotta and whisk in honey and vanilla extract until smooth and creamy.

Fill pastry bag or plastic bag with ricotta cream mixture, snip the tip off and fill cannoli shells.

Dip ends in desired toppings and serve fresh.