Home VM Cookie Cannoli Cake

Cookie Cannoli Cake

by Ramona Debono
ramona debono cookie cannoli cake stages

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!!!


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


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

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Miriam August 4, 2019 - 11:12 am

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

Ramona Debono August 5, 2019 - 9:51 am

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


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