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Nutfruit Vegan Cannoli

These vegan cannoli are the perfect guilt-free dessert to impress 🍫🌰✨Crispy on the outside and creamy on the inside, with tofu providing plant-based protein and nuts adding healthy fats and crunch. The hint of orange and chocolate makes every bite a burst of flavor.

Created by:
45 mins
Easy
6 SERVERS

Nutrition per serving

Energy

271 kcal

Fat

14.2 g

Saturates

2.3 g

Carbs

29.6 g

Sugars

14.1 g

Fiber

3.4 g

Protein

6.1 g

Salt

0.1 g

Nutrition per serving

Energy

271 kcal

Fat

14.2 g

Saturates

2.3 g

Carbs

29.6 g

Sugars

14.1 g

Fiber

3.4 g

Protein

6.1 g

Salt

0.1 g
0%

PREP TIME

25 mins

0%

COOK TIME

20 mins

0%

TOTAL TIME

45 mins

Ingredients

For the hazelnut drink:

For the cannoli shells:

For the cannoli filling:

Method

For the hazelnut milk:

    1. Cover the hazelnuts with water and let them soak overnight. Drain and transfer them to a blender with the amount of water indicated in the recipe. Blend until smooth and strain through a muslin cloth.

For the cannoli shells:

    1. In a bowl, combine the whole wheat flour, cocoa powder, ground cinnamon and white sugar.
    2. Add the hazelnut milk and sunflower oil. Mix until the ingredients come together and form a crumbly dough.
    3. Transfer the mixture to a lightly floured surface and knead for about 10 minutes, or until a smooth and elastic dough forms.
    4. Shape the dough into a ball, wrap it in plastic wrap and refrigerate.
    5. Roll the cannoli dough as thinly as possible, about 1 mm thick. Cut discs about 9–10 cm in diameter using a round cutter.
    6. Wrap each disc around a cannoli mold previously greased with a little oil. Run a moistened finger along the overlapping edge and press to seal the dough around the mold.
    7. Place the cannoli on a baking tray lined with parchment paper and bake for 20 minutes at 200°C in a conventional oven or 180°C in a fan oven.

For the cannoli filling:

    1. Add the tofu and agave syrup to a food processor and blend until smooth and creamy.
    2. Transfer the blended tofu to a bowl, add the finely chopped dark chocolate and orange zest, and mix until well combined.

To serve:

    1. Fill each cannolo with the cream using a piping bag and decorate with chopped almonds and pistachios.

Tips

Let the cannoli shells cool completely before filling them so they keep their crispy texture.

Ingredients

For the hazelnut drink:

For the cannoli shells:

For the cannoli filling:

Method

For the hazelnut milk:

    1. Cover the hazelnuts with water and let them soak overnight. Drain and transfer them to a blender with the amount of water indicated in the recipe. Blend until smooth and strain through a muslin cloth.

For the cannoli shells:

    1. In a bowl, combine the whole wheat flour, cocoa powder, ground cinnamon and white sugar.
    2. Add the hazelnut milk and sunflower oil. Mix until the ingredients come together and form a crumbly dough.
    3. Transfer the mixture to a lightly floured surface and knead for about 10 minutes, or until a smooth and elastic dough forms.
    4. Shape the dough into a ball, wrap it in plastic wrap and refrigerate.
    5. Roll the cannoli dough as thinly as possible, about 1 mm thick. Cut discs about 9–10 cm in diameter using a round cutter.
    6. Wrap each disc around a cannoli mold previously greased with a little oil. Run a moistened finger along the overlapping edge and press to seal the dough around the mold.
    7. Place the cannoli on a baking tray lined with parchment paper and bake for 20 minutes at 200°C in a conventional oven or 180°C in a fan oven.

For the cannoli filling:

    1. Add the tofu and agave syrup to a food processor and blend until smooth and creamy.
    2. Transfer the blended tofu to a bowl, add the finely chopped dark chocolate and orange zest, and mix until well combined.

To serve:

    1. Fill each cannolo with the cream using a piping bag and decorate with chopped almonds and pistachios.

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