Indulge in a classic Italian dessert with a plant-based twist! These vegan cannoli are filled with a rich chocolate chip ricotta that will please any dessert lover. Perfect for special occasions or a delightful treat, these cannoli are both visually stunning and irresistibly delicious.
Ingredients
For the Cannoli Shells:
- 1 cup all-purpose flour
- 2 tablespoons powdered sugar
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
- 2 tablespoons coconut oil, melted
- 1/4 cup almond milk (or any plant-based milk)
- 1/2 teaspoon vanilla extract
- Oil for frying
For the Chocolate Chip Filling:
- 1 cup firm tofu, drained and pressed
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder
- 1/2 cup mini dairy-free chocolate chips
Instructions
Begin by preparing the cannoli shells. In a mixing bowl, combine the flour, powdered sugar, cocoa powder, and salt. Whisk until well blended.
Add the melted coconut oil, almond milk, and vanilla extract to the dry ingredients. Mix until a dough forms. If the dough is too sticky, gradually add more flour until it reaches a smooth and manageable consistency.
Wrap the dough in plastic wrap and let it rest for about 30 minutes at room temperature.
While the dough is resting, prepare the chocolate chip filling. In a blender or food processor, combine the firm tofu, powdered sugar, vanilla extract, and cocoa powder. Blend until smooth and creamy.
Fold in the mini chocolate chips gently until they are evenly distributed throughout the filling. Transfer the filling into a piping bag or a plastic bag with the corner snipped off for easy filling later.
After the dough has rested, roll it out on a lightly floured surface to about 1/8-inch thickness. Cut out circles using a 4-inch round cutter. You should have about 8-10 circles.
Heat oil in a deep frying pan over medium heat. Carefully wrap each dough circle around a metal cannoli form, sealing the edges with a bit of water. Fry the shells in the hot oil until they are golden brown, about 2-3 minutes on each side.
Remove the shells from the oil and let them cool on paper towels to drain excess oil. Once cooled, gently remove the cannoli forms.
Fill each cooled cannoli shell with the chocolate chip filling using the piping bag. Dust with powdered sugar for an elegant finish.
Serve immediately and enjoy the delightful crunch of the shell paired with the creamy, chocolatey filling. These vegan cannoli are sure to impress even the most skeptical dessert lovers!