Indulge in these delightful vegan cannoli filled with a luscious cashew ricotta that is both creamy and satisfying. The chocolate shells add a rich twist to the classic dessert while maintaining a visually stunning appeal. Perfect for impressing guests or treating yourself!

Ingredients

For the Chocolate Shells:

  • 1 cup all-purpose flour
  • 2 tablespoons cocoa powder
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon salt
  • 2 tablespoons coconut oil, melted
  • 1/4 cup almond milk (or any plant milk)
  • 1 teaspoon vanilla extract
  • Oil for frying (e.g., vegetable oil or coconut oil)

For the Cashew Ricotta Filling:

  • 1 cup raw cashews, soaked for 4-6 hours and drained
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 1/4 cup dairy-free chocolate chips (optional)
  • Powdered sugar for dusting
  • Chopped pistachios or chocolate shavings for garnish (optional)

Instructions

To make the chocolate shells, combine the flour, cocoa powder, powdered sugar, and salt in a mixing bowl. In a separate bowl, mix the melted coconut oil, almond milk, and vanilla extract. Gradually incorporate the wet ingredients into the dry mixture until a dough forms. Knead the dough for a few minutes until smooth.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.

While the dough chills, prepare the cashew ricotta filling. In a food processor, blend the soaked and drained cashews, maple syrup, vanilla extract, and almond extract until smooth and creamy. Scrape down the sides as needed. If you like a bit of chocolate in your filling, fold in the dairy-free chocolate chips.

Once the dough has chilled, roll it out on a floured surface to about 1/8 inch thick. Cut out circles using a cookie cutter or the rim of a glass (about 4-5 inches in diameter).

Heat oil in a deep frying pan over medium heat for frying. Carefully wrap each circle of dough around a cannoli mold or create a tube shape using aluminum foil. Seal the edges with a little water or plant milk.

Fry the shells in the hot oil until they are crispy and set, about 2-3 minutes per side. Remove them from the oil and let them cool on paper towels to absorb excess oil.

Once the shells are cool, carefully remove them from the molds. Fill each shell with the cashew ricotta filling using a piping bag or a spoon.

Dust the filled cannoli with powdered sugar and garnish with chopped pistachios or chocolate shavings if desired. Serve immediately for the best texture, or refrigerate the filled cannoli for up to 2 hours before serving.

Enjoy your decadent vegan cannoli, and watch as even the skeptics can’t resist a second bite!