Easy vegan cannoli

Plant-basedRecipes

Easy dairy-free baked cannoli recipe with cream. Fill the cannoli shells before serving.

5 from 1 vote

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Prep Time 1 30

Cook Time 15

Course Dessert

Cuisine Italian

Servings

Calories 73 kcal

Equipment

10 cannoli cylinders

Ingredients

4 oz flour
1 tbsp cane sugar
1 tbsp cacao powder
2/3 oz vegan butter (room temperature)
1 tsp apple vinegar
1 tbsp liquor (optional)
3-5 tbsp warm water
1 pinch cinnamon
1 pinch salt

Filling

1/2 cup vegan pudding (cooked)
1 tbsp vegan butter (room temperature)
1 tbsp powder sugar

Instructions

Mix all the dough ingredients together to obtain a smooth dough. Cover with plastic wrap and refrigerate for 1 hour 30 minutes.
Preheat the oven.
Separate the dough into 10 small balls. Roll out into oval shape. Wrap each oval around a cannoli cylinder. Brush each cannoli with a grape seed oil.
Bake for 10-12 minutes (365F). Once cooled, gently pull out the cylinders from the shells.
To make cannoli filling: mix all the ingredients together with a hand mixer to obtain a smooth cream.Fill the cannoli just before serving. Sprinkle with confectioner's sugar.

Nutrition

Calories: 73kcalCarbohydrates: 11gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 26mgPotassium: 21mgFiber: 1gSugar: 2gVitamin A: 126IUVitamin C: 0.001mgCalcium: 3mgIron: 1mg

Keyword vegan cannoli