Vegan Classic Italian Cannoli
Indulge in the vibrant flavors of Italy with this Vegan Classic Italian Cannoli recipe—a plant-based twist on the beloved dessert. Featuring crispy, golden shells made with red wine and a touch of cocoa, these cannoli are a decadent treat that's dairy-free yet wonderfully satisfying. The creamy filling combines vegan ricotta, powdered sugar, vanilla, cinnamon, and dark chocolate chips for a rich and perfectly balanced sweetness. Fried to perfection and filled with luscious goodness, these cannoli are ideal for celebrations or as a crowd-pleasing dessert. Dust with powdered sugar or add a chocolatey garnish for extra flair. Perfect for vegans and non-vegans alike, this recipe delivers authentic Italian charm in every bite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 2 tablespoons Unsweetened cocoa powder
- 0.5 teaspoon Salt
- 3 tablespoons Vegan butter
- 0.5 cup Red wine
- 2 cups Vegan ricotta
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Cinnamon
- 0.5 cup Vegan dark chocolate chips
- 4 cups Cooking oil (for frying)
Instructions
In a large bowl, combine the flour, granulated sugar, cocoa powder, and salt. Mix well.
Cut the vegan butter into small pieces and add to the dry ingredients. Use your fingers to combine until the mixture is crumbly.
Gradually add the red wine while mixing, until the dough starts to come together. Knead the dough on a lightly floured surface for about 4-5 minutes until smooth.
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
Roll out the dough to about 1/8-inch thickness. Cut circles using a 4-inch cutter.
Wrap each circle around a cannoli form, sealing the edges with a little water.
Heat the cooking oil in a deep fryer or large saucepan to 350°F (175°C). Fry the shells in batches until golden and crispy, about 2-3 minutes. Remove from oil and place on paper towels to drain. Let cool.
In a medium bowl, combine vegan ricotta, powdered sugar, vanilla extract, and cinnamon. Mix until smooth and creamy.
Fold in the vegan dark chocolate chips into the ricotta mixture.
Once the shells are completely cool, transfer the filling into a piping bag with a large tip. Pipe the filling into both ends of each shell.
Optional: Dust with additional powdered sugar or dip the ends in vegan chocolate chips before serving.
Serve immediately and enjoy your Vegan Classic Italian Cannoli!
Nutrition Facts
Calories |
11547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1081.1 g | 1386% | |
| Saturated Fat | 181.9 g | 910% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3224 mg | 140% | |
| Total Carbohydrate | 419.3 g | 152% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 184.6 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 589 mg | 13% | |
*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.
