Dairy-Free Classic Italian Cannoli
Indulge in the timeless flavors of Italy with our Dairy-Free Classic Italian Cannoli, a vegan twist on the beloved dessert. This recipe features a crisp, perfectly fried shell infused with a touch of Marsala wine and warm cinnamon, creating an irresistible foundation for the creamy, dairy-free filling. The silken tofu filling, sweetened with powdered sugar and brightened by vanilla and lemon zest, delivers a silky richness with hidden bursts of flavor from vegan chocolate chips. Perfect for those seeking a plant-based treat, these cannoli are both authentic and innovative, offering all the charm of the classic dessert without a hint of dairy. With easy-to-follow steps and accessible ingredients, this recipe will inspire you to craft bakery-worthy delights in the comfort of your own kitchen. Whether served immediately or stored for later enjoyment, these dairy-free cannoli are sure to impress your guests and satisfy your sweet tooth. Keywords: dairy-free cannoli recipe, vegan Italian dessert, plant-based classic cannoli, Italian vegan desserts.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Unsweetened cocoa powder
- 1 pinch Salt
- 1 teaspoon Ground cinnamon
- 3 tablespoons Coconut oil (melted and cooled)
- 1 tablespoon White vinegar
- 0.5 cup Marsala wine
- 2 cups Vegetable oil (for frying)
- 15 ounces Silken tofu
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 0.5 cup Vegan chocolate chips
Instructions
In a large bowl, combine the flour, granulated sugar, cocoa powder, salt, and ground cinnamon.
Add the melted coconut oil, white vinegar, and Marsala wine to the dry ingredients. Mix until a dough forms.
Knead the dough on a lightly floured surface until smooth. Wrap it in plastic wrap and let it rest at room temperature for at least 30 minutes.
After resting, roll out the dough to about 1/8-inch thickness. Cut out circles of about 4 inches in diameter.
Wrap each dough circle around a metal cannoli form, securing the ends with a little water to seal.
Heat the vegetable oil in a deep saucepan to 350°F (175°C). Fry the cannoli shells until golden brown, about 2-3 minutes each.
Carefully remove the cannoli forms from the hot shells and let the shells cool completely on paper towels.
For the filling, drain the silken tofu and blend it in a food processor until smooth and creamy.
Add the powdered sugar, vanilla extract, and lemon zest to the processed tofu. Blend again until all ingredients are well combined.
Once the mixture is smooth, fold in the vegan chocolate chips.
Transfer the filling to a piping bag and fill each cooled cannoli shell.
Serve the cannoli fresh, or refrigerate for up to 2 days in an airtight container.
Nutrition Facts
Calories |
6851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 560.4 g | 718% | |
| Saturated Fat | 125.5 g | 628% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 183 mg | 8% | |
| Total Carbohydrate | 425.0 g | 155% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 208.0 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1571 mg | 121% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 1413 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
