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Vegan Sicilian Cannoli

Vegan Sicilian Cannoli

Lekshmi Radhakrishnan
Light crunchy shells hand dipped in chocolate, filled with sweet creamy cashew ricotta! 
Prep Time 45 mins
Cook Time 15 mins
Rest Time 2 hrs
Total Time 3 hrs
Course Dessert
Cuisine Italian
Servings 12 Cannoli
Calories 240 kcal

Equipment

  • Cannoli forms or tubes, 5 inches
  • Rolling pin

Ingredients
  

Shells

  • 1 cup all-purpose flour
  • 1 tbsp almond oil
  • 1 tbsp sugar
  • 1 tbsp sweet marsala
  • 1 tbsp brandy
  • 1 1/2 tsp cocoa powder
  • 1 1/2 tsp instant coffee powder
  • 1 1/2 tsp Ener-G egg replacer
  • 3 tbsp aquafaba Bean water from a can of chickpeas or homemade
  • 1/8 tsp sea salt
  • 2 tbsp almond oil To grease the cannoli forms/tubes
  • 2 cups refined coconut oil For frying
  • 1/2 cup vegan chocolate chips To dip the edges; I used Enjoy Life
  • 2-4 tbsp powdered sugar For dusting

Filling

  • 1 cup ricotta cheese homemade or store bought; drained
  • 3/4 cup powdered sugar
  • 1/16 tsp cinnamon
  • 1/2 tsp orange zest
  • 4 tsp  candied fruit cut into small pieces (optional)
  • 4 tsp vegan mini chocolate chips (optional)
  • 4 tsp finely chopped pistachio (optional)

Instructions
 

Shells

  • In a medium bowl, sift together the flour, sugar, cocoa powder, coffee powder, egg replacer and salt.
    Dry ingredients
  • Make a well in the middle and add all the liquid ingredients like the almond oil, marsala, brandy and aquafaba.
    Wet ingredients
  • Mix everything until it becomes a smooth dough. Dough should be similar to pasta dough - firm but with some give. Cover the dough with a damp kitchen towel and let it rest for 2 hrs.
    Dough
  • It is a bit tedious to roll it into a large sheet so I roll it the same way I roll out chapatis. Divide the dough into 11 equal parts. Cover the plate with a damp cloth while you’re rolling each ball to make sure they don’t dry up.
    Eleven balls
  • Oil the cannoli forms with almond oil and have them ready.
    Cannoli forms
  • Flatten dough ball with your hand on a floured surface.
    Flatten dough ball
  • Roll it out to a very thin sheet (1/16 inch).
    Thin sheet
  • Cut them into circles using a round cookie cutter (a bowl and knife also works). I used a 4 1/2 inch cookie cutter.
    Cut into circle
  • Save the scraps to roll the 12th circle. Depending on how thin you roll them, you might get enough scraps to roll out more than one.
    Scraps
  • Place the oiled cannoli form in the middle of the sheet.
    Wrap Sheet
  • Use your fingers to wet the overlapping part with water.
    Wet sheet
  • Press on the edges to stick them together. Don’t wrap the sheet too tightly around the form because it might get hard to separate them when we’re done frying.
    Press edges
  • Repeat with all the sheets.
    That's a wrap
  • Heat the refined coconut oil in a medium pot with a heavy bottom. Ideally maintain the oil temperature around 375F - too cold and it gets oily; too hot it puffs up too fast.
    375F
  • Submerge the shells in the oil and fry for about 2 mins.
    Deep fry
  • Make sure to remove the shells from the metal tubes before they cool down. Place them on a kitchen towel, then using 2 kitchen towels hold the tip of the metal tube with one hand and the shells (gently) with the other hand and slowly pull the shells off the tube.
  • Let them cool down on a wire rack before proceeding to dip them in melted chocolate. To melt the chocolate chips just microwave them for 20 to 30 sec and take it out and give it a good stir. Repeat this process of microwaving and stirring until all the chocolate chips have melted.
    Cool on wire rack
  • Dip the ends of the shells and let them dry on a wire rack. You can place them in the refrigerator too, if you want them to dry faster.
    Dip edge
  • Cannoli shells can be made a week in advance. They can be kept at room temperature, refrigerated or frozen depending on how soon you plan to use it.
    Dry on rack

Filling

  • In a medium bowl add ricotta, powdered sugar, cinnamon and orange zest and whip it until it’s very smooth. You can also add chocolate chips or chopped chocolate and small pieces of candied fruits like lemon, orange, citron, cherry etc. If you’re using store bought ricotta make sure to drain it. Filling can be made and refrigerated for a few days in advance.
    Blend
  • Fill the shells only right before you are ready to serve them to make sure the shells don’t get soggy. You can fill a pastry bag with the filling and refrigerate it until you are ready to use it.
    Pastry bag
  • When you’re ready to serve, fill the shells with a pastry bag.
    Fill shells
  • Garnish the ends with your favorite toppings like pistachios, chocolate, cherries or just leave it plain. Then give it a generous dusting of powdered sugar. Buon Appetito!
    Buon appetito!
Keyword Cannoli, Dairy Free, Italian, Non Dairy, Recipe, Vegan