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Cookie Cannoli Cake

ramona debono cookie cannoli cake stagesHoly Cannoli!! This recipe is to die for and no one will even realise it’s 100% vegan! We will be taking cannoli to the next level – by pairing the cannoli filling mixture with a chocolate chip cookie base!!!

Ingredients:

For the chocolate chip cookie base

  • 300g Lamb Brand self-raising flour
  • 150g light brown sugar
  • 100g coconut oil – softened not melted (if need be, put it in the fridge for a couple of minutes to harden a bit)
  • 80-100ml Organic Soya Milk Unsweetened
  • 100g chocolate cut into chunks
  • Pinch of pink Himalayan salt

ramona debono cookie cannoli cake making dough

For the cannoli filling

  • 1 block firm tofu
  • 1/2 cup blanched almonds (can be substituted for more cashew nuts)
  • 1/2 cup cashew nuts
  • 3 tablespoons lemon juice
  • zest of one lemon/orange
  • 1/2 cup confectioner’s sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 60ml Organic Soya Milk Unsweetened
  • 60g chocolate – chopped
  • handful of chopped nuts – roasted almonds, hazelnuts and pistachios

ramona debono cookie cannoli cake filling

Directions:

For the cannoli filling

  • Soak blanched almonds and cashew nuts overnight
  • Squeeze the excess water of the nuts and the tofu
  • In a food processor, put nuts, tofu, lemon juice, confectioner’s sugar, vanilla extract, almond extract and milk
  • Pulse mixture until you get a ‘ricotta’ consistency (if the mixture is still too crumbly, add more milk to loosen it)
  • Fold in the chopped chocolate, zest and nuts

ramona debono cookie cannoli cake making

For the chocolate chip cookie base

  • Preheat oven at 180 degrees
  • In a bowl mix together all the dry ingredients (flour, light brown sugar, chocolate chunks and salt)
  • Add in the softened coconut oil
  • Incorporate the oil into the dry mixture by squeezing and crumbling it with your hands
  • Slowly add in the milk until a dough is formed
  • Take chunks of the dough and press onto the round dish, one chunk next to the other (make sure the base is compact so that no filling will leak out)
  • Continue pressing the dough even on the sides of the dish to form a bowl-like shape
  • Bake for around 35 – 40 minutes, and let cool

ramona debono cookie cannoli cake crust

Assembling the cake – for best results, assemble before serving

  • Fill and spread the cannoli mixture into the cooked cookie shell
  • Sprinkle some crushed pistachio and drizzle with melted chocolate

Side note:

  • This recipe can be also made in single-serve portions by using smaller ramekins instead of a larger dish
  • If you end up with some dough left, this can be easily stored in the fridge or freezer and used as needed
  • Keep the cannoli filling in a sealed container in the fridge

Enjoy…(in moderation) 😉

ramona debono cookie cannoli cake

Author: Ramona Debono

Plant-based human with a passion for cooking, baking (and eating). A firm believer that food should nourish your body, and satisfy the soul.

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2 Comments

  1. Ramona your recipes are to die for …. clearly done with passion. Keep it up. #veganfood

    Post a Reply
    • Thank you so much Miriam! I am glad you’re enjoying the recipes as much as I am 🙂

      Post a Reply

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