Sicilian-Style Vegan Cannoli
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- Serves 6
- Cooks in 60 mins (30m prep + 30m cook)
- Difficulty: medium
- Tastes:
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Estimated nutrition per serving
how to make vegan cannoli sicilian
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a large bowl, whisk together the flour, sugar, cocoa powder, and salt.
- 2.Add the cold vegan butter and use your fingers to rub it into the flour mixture until it resembles coarse sand.
- 3.Add the white wine vinegar and water and stir until the mixture comes together into a dough.
- 4.Knead the dough on a floured surface until it is smooth and elastic, about 5 minutes.
- 5.Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- 6.In a large pot, heat the vegetable oil over medium-high heat.
- 7.Roll out the dough on a floured surface until it is very thin, about 1/8 inch thick.
- 8.Use a round cookie cutter or a small bowl to cut out circles of dough.
- 9.Wrap each circle of dough around a cannoli tube, sealing the edges with a bit of water.
- 10.Fry the cannoli shells in the hot oil until they are golden brown, about 2-3 minutes.
- 11.Use tongs to carefully remove the shells from the oil and place them on a paper towel-lined plate to cool.
- 12.In a food processor or high-speed blender, blend the soaked cashews, coconut cream, powdered sugar, vanilla extract, and orange zest until smooth and creamy.
- 13.Fold in the mini chocolate chips.
- 14.Fill each cannoli shell with the cashew ricotta filling.
- 15.Serve immediately, sprinkled with powdered sugar.
lightbulb_outline Tips
- If you don't have cannoli tubes, you can use metal or wooden dowels instead.
- Make sure the cannoli shells are completely cool before filling them with the cashew ricotta, or the filling will melt.