Cookie Cannoli Cake

Holy 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

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

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

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

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) 😉