Indulge in the delightful experience of these Vegan Cannoli, filled with a luscious cashew-ricotta that captures the essence of traditional Italian flavors. The crispy shells, paired with the creamy filling, make for a visually appealing and delectable dessert that even non-vegans will enjoy!

Ingredients

For the Cannoli Shells:

  • 1 cup all-purpose flour
  • 2 tablespoons powdered sugar
  • 2 tablespoons coconut oil, melted
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup white wine (or non-alcoholic substitute like grape juice)
  • Oil for frying (coconut or vegetable)

For the Cashew-Ricotta Filling:

  • 1 cup raw cashews, soaked for at least 4 hours
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 cup coconut cream (from a chilled can of coconut milk)
  • 1/4 cup mini vegan chocolate chips (optional)
  • Powdered sugar for dusting

Instructions

Start by preparing the cannoli shells. In a mixing bowl, combine the all-purpose flour, powdered sugar, cinnamon, and salt. Add the melted coconut oil and white wine to the dry ingredients, mixing until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes, until smooth. Wrap the dough in plastic wrap and let it rest for 30 minutes.

While the dough is resting, prepare the cashew-ricotta filling. Drain and rinse the soaked cashews, then place them in a blender or food processor. Add the maple syrup, vanilla extract, almond extract, and coconut cream. Blend until the mixture is smooth and creamy. If desired, fold in the mini vegan chocolate chips. Transfer the filling to a piping bag and refrigerate until ready to use.

After the dough has rested, roll it out on a floured surface to about 1/8 inch thickness. Use a round cutter (about 4 inches in diameter) to cut out circles of dough. Wrap each circle around a cannoli form, sealing the edges with a little water.

In a deep pan, heat the oil over medium-high heat. Carefully fry the cannoli shells in batches until golden brown, about 2-3 minutes per side. Use tongs to remove them from the oil and place them on a paper towel-lined plate to drain excess oil. Allow the shells to cool completely.

Once the shells are cool, carefully remove them from the forms. Fill each shell with the cashew-ricotta mixture using the piping bag, making sure to fill both ends for a delightful surprise in every bite.

To serve, dust the filled cannoli with powdered sugar for a touch of elegance. Enjoy these vegan cannoli as a show-stopping dessert that will impress your guests and satisfy your sweet tooth!