Monday, March 11, 2013

Vegan Cannolis

Vegan Cannolis
Comforting desserts are decadents and when we think decadents we don't think vegan. But I strive to make any dessert vegan or not decadent and delicious. Anything vegan can be delish and decadent and cannolis would fall into that category of a real treat. This recipe is no different and with this sweet "cheese" filling and vegan shells dipped in chocolate, it will be sure to please anyone's sweet tooth for that sweet confection they are craving. Enjoy with coffee or eat on its own and you are in for a decadent treat. 

Vegan Cannolis


Vegan Cheese Mixture Filling
-1 can of full fat Coconut Milk
-1 teaspoon white vinegar
-1 1/2 teaspoons powdered Agar Agar
-1/2 cup sugar (confectioner sugar can be subbed in after cooking/gelled, I was out and used regular)
-1 Tablespoon pure vanilla extract
-1 teaspoon lemon extract
-5 cannoli shells (Store bought or homemade)

In the filling after cooling: 1/3 cup Vegan Chocolate Chips

Outside Coated: Chocolate Dipped: 1 cup chopped vegan chocolate, melted and dip the ends of each shell after you fill them. Sprinkle with chocolate shavings/chips or chocolate sprinkles.

Vegan Cannoli Shells
-4 tablespoons Butter-Flavored Crisco
-1/3 cup sugar
-1/8 teaspoon salt
-1 teaspoons The Vegg with 1/4 cup warm water
-1/2 cup all-purpose flour
-1 teaspoon vanilla extract
-1/8 teaspoon almond extract


Vegan Cheese Mixture
In a medium sauce pot bring the coconut milk, vinegar, sugar, extracts, and agar agar powder to a light boil. Once it starts to boil lightly for about 1 to 2 minutes.Remove it from the heat. Once combined boiled and off heat, pour into a glass storage dish and place in refrigerator to set up and gel for a couple hours or even over night.

Once the mixture is set up and gelled, use a fork to break up the mixture into a smooth and not lumpy consistency. If you desire a smoother texture, mix in a food processor until smooth. Once smooth, Add in your optional ingredients or leave plain and place back in the refrigerator until you need to use it for the cannolis.

Vegan Shells

Heat oven to 375 Degrees

In a food processor, Add your Vegg and water. Mix your Vegg and set aside.

Line two cookie sheets with parchment paper. Find an object that is about 1" in diameter around to use to wrap the cannoli shells with after they come out of the oven. If you have cannoli rollers feel free to use that.  

Now, using something that is a 3 to 4 inch circle (Use a bottle of can in the house) and with a pencil draw three 3 to 4 inch circles on your paper on each cookie sheet. Then turn the parchment paper over.  Meanwhile, mix the Crisco with the sugar until it is fluffy. Add extracts and The Vegg and mix until fully incorporated. Then add flour and mix well until dough is smooth. Once mixed, Add enough of the mixture and place in the center of each of the circles (1 1/2 tablespoons). Spread the dough out to nearly meet the edge of the outline of the circle you've drawn and flattened out. 

Formed (Pre-Cooked Shells)

Bake for 8 to 12 minutes until golden brown around the edges. Remove from the oven and let them cool for less than a minute. The longer they sit, the harder it will make it for them to roll. Do one shell at a time but wrapping them around the circle mold (BE CAREFUL, HOT!). Wrap each shell and hold it in place for a few seconds until the cookie is formed, hold in place for a few seconds to set its shape. Let the shells cool so they will be ready for the filling. 

Cooked (Pre-Formed) Shells

Formed Shells


Fill a pastry bag with the vegan cheese filling mixture. Fill each cannoli with about 1/4 cup of the filling. Line a baking sheets with parchment or wax paper. Dip each end of the cannoli into the melted chocolate. Once dipped you can sprinkle each end with sprinkles or leave them without. Place on parchment and refrigerate until the chocolate is set up. Serve once cooled and enjoy!


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