Vegan Cannoli Recipe
Look no further! The best vegan cannoli recipe is here! With a unique spin on the traditional fried cannoli shell, this brandy snap lace cookie just may be the winner of this entire recipe!
Ingredients
For the Brandy Snap Cannoli Shells
- 3 Tbs Vegan Butter 42g
- 3 Tbs Dark Corn Syrup *see notes 60g
- 5 teaspoons Light Brown Sugar
- pinch Salt
- 1 teaspoon Vanilla Extract 5ml
- All Purpose Flour 5 Tablespoons + 1 teaspoon
For the Cannoli Cream Filling
- 12 ounces Package Firm Tofu drained not pressed
- OR Store Bought Ricotta Cheese 1½ cup 375g
- 1 cup Vegan Cream Cheese 226g
- 10 Tbs Confectioners Sugar 75g
- 1 teaspoon Vanilla Extract 1 teaspoon 5ml
- ½ teaspoon Orange Zest
- ½ teaspoon Ground Cinnamon ½ teaspoon
- Shaved Chocolate *optional
Instructions
- First to make the brandy snap mix. In a small sauce pot melt the vegan butter, remove from the heat and add the light brown sugar, corn syrup, pinch of salt and vanilla extract, stir well to combine
- Add the flour and whisk smooth
- (Store in the refrigerator while you preheat the oven to 375°F)
- *NOTE: You will only want to make 4 cookies at a time. Not only because you probably only have 4 cannoli tubes, but because the cookies cool fast & forming them individually has to be equally fast *see video
- Spread 1 heaping teaspoon of the batter onto a silicone mat & spread it with a small spatula to the best round shape you can get.
- You can set up multiple sheet pans with the batter, but bake 1 sheet pan at a time.
- Bake for exactly 7 minutes, they will get bubbly all over the surface & start to turn a slightly darker color
- Remove from the oven and let cool just until you can get a small spatula under the cookie & immediately wrap it around a metal cannoli tube ~ let cool the rest of the way on the tube.
- *If the cookies cool too fast while you are trying to roll them, you can always place the pan back into the oven to get it hot again & roll it once more.
- Prepare the cannoli cream by first lightly pressing any excess water out of your tofu block then whiz it up in a food processor until it is smooth & resembles the texture of ricotta cheese! That's it! Instant Vegan Ricotta for your recipes!
- Next in a large mixing bowl combine the vegan cream cheese, cinnamon, sifted confectioners sugar, orange zest & vanilla extract together & paddle it smooth by hand with a large spoon or spatula.
- Fold in the vegan ricotta cheese.
- Fill the brandy snap cannoli shells with the cannoli filling then dip the ends in shaved chocolate *optional.
- Serve immediately see additional notes for serving and storage
Notes
See more notes above in the Notes for Success section
Storage The brandy snap cannoli shells can be made up to 1 week in advance & kept at room temperature in a sealed, airtight container to keep them from getting soft
The cannoli cream recipe will stay fresh for up to 10 days in the refrigerator in a covered container, fill shells just before serving.
Once you fill the shells with the cream, they will start to break down & get soggy so it is always best to serve this type of cannoli as soon as they have been filled
Tried this recipe?Let us know how it was!