Description
Crispy, golden vegan cannoli shells filled with a rich, dairy-free cashew ricotta cream. A plant-based twist on the classic Italian dessert, perfect for holidays, dinner parties, or indulgent treats.
Ingredients
1 1/2 cups all-purpose flour
2 tablespoons organic sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons refined coconut oil, solid
1/4 cup dry white wine (or water)
1 tablespoon apple cider vinegar
1–2 tablespoons water (if needed)
Oil for frying (vegetable or canola)
1 1/2 cups raw cashews (soaked overnight or boiled for 10 minutes)
3 tablespoons lemon juice
1 teaspoon apple cider vinegar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
3 tablespoons maple syrup
3–5 tablespoons plant-based milk (as needed for blending)
1/4 cup vegan chocolate chips (mini preferred)
Optional: orange zest or chopped pistachios
Instructions
- In a large bowl, whisk together the flour, sugar, cinnamon, and salt.
- Cut in the solid coconut oil using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Stir in the wine and apple cider vinegar, kneading the dough until it comes together. Add water if the dough is too dry.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll the chilled dough to 1/8-inch thickness and cut into 4-inch circles or ovals.
- Wrap each circle around a cannoli tube and seal the edge with a little water.
- Heat oil in a deep pan to 350°F (175°C). Fry 2–3 shells at a time for 1–2 minutes or until golden brown, turning as needed.
- Drain the shells on paper towels and let cool before carefully removing from the tubes.
- Blend soaked cashews with lemon juice, apple cider vinegar, salt, vanilla, and maple syrup until smooth. Add plant milk gradually to achieve a creamy consistency.
- Stir in the vegan chocolate chips and optional orange zest or chopped pistachios.
- Transfer the filling to a piping bag and fill the cooled cannoli shells.
- Garnish with additional toppings if desired and refrigerate before serving.
Notes
Fill cannoli just before serving to maintain crispness.
Store shells and filling separately if prepping ahead.
Unfilled shells last up to 5 days in an airtight container at room temperature.
Filled cannoli are best enjoyed within 24 hours.
Use silken tofu or sunflower seeds as a nut-free filling alternative.
For a baked version, cook at 400°F (200°C) and brush with oil.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoli
- Calories: 215
- Sugar: 6g
- Sodium: 75mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
