Making homemade crisp cannoli shells with the best hack ever! Healthier, easier and lower in fat, these chocolate mocha vegan cannoli are a must make!
- Course: Dessert
- Cuisine: Italian
- Keyword: baked cannoli shells, healthy cannoli recipe
- Servings: 12
- Calories: 247 kcal
- Author: Sophia DeSantis
Ingredients
- Cannoli shells:
- 2 rectangular flatbread pieces , I use California Lavash (about the size of a piece of printer paper)
- 2 cups unsweetened non-dairy milk , I used cashew
- ½ cup cane sugar , or other unrefined sugar like coconut
- ½ cup cocoa powder
- 2 teaspoons ground espresso
- ¼ teaspoon sea salt
- Cannoli filling:
- 1 ½ cups superfine almond flour
- ½ cup coconut cream (the thick top part in a can of full fat coconut milk, see note)
- ½ cup cane sugar , or other unrefined sugar like coconut
- ½ cup cocoa powder
- ¼ cup unsweetened non-dairy milk , I used cashew
- 3 teaspoons apple cider vinegar
- 1 ½ teaspoons ground espresso
- ¼ teaspoon sea salt
- 4 tablespoons non-dairy chocolate chips , mini chips are best
- US Customary - Metric
Instructions
- If you do not have cannoli tubes, you can make your own by forming a piece of tin foil around a dowel or broomstick like rod. Wrap it around a few times so it is sturdy, then slide off. See photos in the post. Spray each tube with a bit of oil so they don’t stick.
- Cut each of your flatbread rectangles into 6 equal pieces by cutting down the middle long ways first, then making 3 cuts short ways to get 6 rectangular, squarish pieces.
- Put the milk in one bowl, and mix the rest of the cannoli shell ingredients in another bowl (sugar, cocoa, espresso and salt).
- Dip each small flatbread piece in the milk, allow it to soak a bit, then coat it in the topping. I use a spoon to spoon the topping over the wet flatbread piece and shake off the excess.
- Then wrap each piece of coated flatbread around the cannoli tube (or the one you made like me) and put it seam side down onto a parchment lined cookie sheet. You could also secure with a toothpick but it was easier for me to just place it seam side down to hold it in place. It should be soft enough to hold together well.
- Bake at 350 F/175 C for 25 minutes or until crispy.
- While these are baking, make the filling. Put all filling ingredients, except the chocolate chips, into a food processor and blend until soft and smooth.
- Add the chocolate chips and blend until chopped a bit and well combined.
- Put the mixture in the fridge to thicken and settle.
- When the cannoli shells are done, take them out of the oven and allow them to cool completely before removing them from the tubes, about 20 minutes.
- Using a plastic bag with the corner cut off or a pastry bag, fill each cannoli shell with the chocolatey filling mixture. You can decorate with more chocolate chips, powdered sugar, cocoa powder or whatever else you want!
- Eat right away, if you leave them too long they can get soft.
Recipe Notes
- When you put a can of full fat coconut milk in the refrigerator, the top part thickens and hardens and is what you call coconut cream. You can also just buy straight coconut cream if you can find it.
- If you don’t own cannoli tubes, make your own as described below or you can simply roll the flatbread and secure with a toothpick but know they will flatten a big while baking. The taste will still be the same and you will still be able to fill them somewhat but they won’t be round like traditional cannoli.
- Making the shells and filling the morning of or day before you eat them works great because it allows the filling to be thickened and the shells to cool completely. The shells store great in a parchment lined sealed container for a few days.
0 Response to "EASY VEGAN CHOCOLATE MOCHA CANNOLI"
Post a Comment