Dairy-Free Pistachio Cannoli
Indulge in the luxurious flavors of Dairy-Free Pistachio Cannoli, a vegan twist on the classic Italian dessert that’s as satisfying as it is inclusive. Featuring a delicate, crispy shell made from white wine-infused dough, these cannoli are filled with a silky pistachio cream crafted from rich coconut cream, finely ground pistachios, and a touch of zesty lemon. Perfect for those avoiding dairy, this recipe maintains the authentic charm of traditional cannoli while offering a fresh, plant-based alternative. Garnished with chopped pistachios and optional melted non-dairy chocolate, these treats are both visually stunning and irresistibly delicious. Whether you’re catering to dietary needs or simply seeking a unique flavor combination, this dairy-free dessert is sure to impress your family and friends.
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 50 g Granulated sugar
- 1 tsp Salt
- 1 tsp Ground cinnamon
- 50 g Vegan butter, chilled and cubed
- 125 ml White wine
- 1 tbsp Apple cider vinegar
- 200 g Pistachios, shelled and unsalted
- 250 ml Coconut cream
- 80 g Powdered sugar
- 1 tsp Vanilla extract
- 1 tsp Lemon zest
- 500 ml Vegetable oil, for frying
- 50 g Chopped pistachios, for garnish
- 50 g Non-dairy chocolate chips, melted (optional)
Instructions
In a large mixing bowl, combine the flour, granulated sugar, salt, and cinnamon. Mix well.
Add the chilled vegan butter and use a pastry cutter or your fingers to blend until the mixture resembles fine crumbs.
Gradually add the white wine and apple cider vinegar to the flour mixture, mixing gently until a dough forms. The dough should be smooth and slightly sticky.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up.
While the dough chills, prepare the filling by blending the pistachios in a food processor until they're finely ground.
In a mixing bowl, combine the ground pistachios, coconut cream, powdered sugar, vanilla extract, and lemon zest. Mix until smooth and creamy.
Transfer the pistachio filling into a piping bag and refrigerate until ready to use.
After the dough has chilled, lightly flour your work surface and roll out the dough to about 1/8-inch thickness.
Use a round cookie cutter (about 4 inches in diameter) to cut circles out of the dough.
Wrap each dough circle around a cannoli form, sealing the edges with a little water.
Heat the vegetable oil in a deep pan to 350°F (175°C). Carefully fry the dough-wrapped cannoli forms in batches until golden brown, about 3-4 minutes each.
Remove the cannoli shells from the oil and drain on paper towels. Let them cool completely before carefully removing the forms.
Once the shells are cool, fill each cannoli shell with the pistachio filling using the piping bag.
Dip the ends of each filled cannoli into the chopped pistachios for garnish, and optionally drizzle with melted non-dairy chocolate chips.
Serve immediately or refrigerate the filled cannoli for up to a day. Enjoy your dairy-free pistachio cannoli!
Nutrition Facts
Calories |
8861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 711.7 g | 912% | |
| Saturated Fat | 141.5 g | 708% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2801 mg | 122% | |
| Total Carbohydrate | 558.4 g | 203% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 297.3 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 3371 mg | 72% | |
*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.
