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) 😉
2 comments
Ramona your recipes are to die for …. clearly done with passion. Keep it up. #veganfood
Thank you so much Miriam! I am glad you’re enjoying the recipes as much as I am 🙂