This recipe based on the success of an earlier creation, because it was so good. These homemade raw, vegan cannolis bring together the wonderful flavor combination of chocolate, mint and coffee. They simply are to live for! I really love chocolate but chocolate, mint and coffee are quite yummy. Any chocoholic will love them. Of course, depending on your taste preferences you can make just any flavor of cream filled cannoli you like.
These Raw Vegan Cannoli shells are filled with Chocolaty Coffee cream. I don’t even need to say anything else right? You all know I have a weakness for all things chocolate;)
The dough made with sunflower, flax, chia seeds, gluten-free rolled oats, dried and ground apple juice pulp, orange, raisins and spices. I filled my shells with coffee and cacao infused avocado cream. The coffee cream was absolutely divine – thick creamy texture from the avocados, richly chocolatey with a hint of mint and have a nice crunch from roughly chopped pistachios. Good enough to serve on its own as a mousse, and even better in the shell. Satisfy your chocolate cravings and get your coffee fix any time of the day with this eat me, please eat me dessert;)
Making them was a lot of fun. This recipe makes 7 to 8 cannoli shells but I have a set out 6 stainless cream horn molds so I turned the remaining of the base mixture into pretzels – Nothing is wasted! It was delicious, it tastes just like the real thing (just like a pretzel should be) bite sized, chocolate coated of chewy goodness! The perfect portable or party snack for kids and big kids! Brought a big smile to my face and brought back great memories of eating chocolate pretzels. Do you have a favorite treat that brings back a great childhood memory?
Okay, get those dehydrators out. It’s time to make some cannolis/pretzels! Now for all of you without a dehydrator, don’t despair!! If you don’t have a dehydrator that’s OK. You can make them in the oven too. Also you can skip that step and simply freeze them to set instead of dehydrating.
Ingredients for cannoli shells:
1 cup sunflower seeds
1 cup flax seeds
1/4 cup chia seeds
1/3 cup rolled oats
1/4 cup apple juice pulp, dried and ground or use apple chips
Place all ingredients into a food processor fitted with the S blade and process into fine flour.
2/3 cup raisins
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp all spice
1+ 1/2 orange peeled
Add remaining ingredients into a food processor and process until ingredients form a sticky ball. Shape the dough into a ball, cover with plastic wrap and let rest in the fridge for 1 hour. Roll the dough about 1/4 to 1/8 thick (roll into a rectangle) then cut into 2 long strips out of 1 sheet then cut again into 4 rectangle. Cannolis are typically tube shaped, but cream horn molds can also be used. Oil the outside of the molds, use coconut oil. For next just wrap the cannoli/cream horn forms with the pastry, freeze or dehydrate* as directed, remove mold.
* Dehydrate at 140°F about 2 hours. Decrease heat to 115°F and continue to dehydrate about 2 – 3 hours.
Ingredients for cream:
1/2 cup raisins
1/3 cup cold brewed coffee
3 tbsp cacao powder
1/2 tsp mint extract
2 ripe avocado
Place all ingredients, in a high speed blender and blend until smooth. Add 1 tbsp cacao nibs and pulse together. Pour the mixture into a piping bag and fill the shells. Drizzle with cacao powder, sprinkle with roughly chopped pistachios.
Serve and Enjoy!
- For Cannoli shells:
- 1 cup sunflower seeds
- 1 cup flax seeds
- ¼ cup chia seeds
- ⅓ cup rolled oats
- ¼ cup apple juice pulp,
- dried and ground or use apple chips
- ⅔ cup raisins
- ½ tsp cinnamon
- ¼ tsp cloves
- ¼ tsp all spice
- 1+ ½ orange peeled
- Ingredients For Coffee Cream:
- ½ cup raisins
- ⅓ cup cold brewed coffee
- 3 tbsp cacao powder
- ½ tsp mint extract
- 2 ripe avocado
- Place sunflower, flax, chia seeds and rolled oats into a food processor fitted with the S blade and process into fine flour. Add remaining ingredients into a food processor and process until ingredients form a sticky ball. Shape the dough into a ball, cover with plastic wrap and let rest in the fridge for 1 hour. Roll the dough about ¼ to ⅛ thick (roll into a rectangle) then cut into 2 long strips out of 1 sheet then cut again into 4 rectangle. Cannolis are typically tube shaped, but cream horn molds can also be used. Oil the outside of the molds, use coconut oil. For next just wrap the cannoli/cream horn forms with the pastry, freeze or dehydrate* as directed, remove mold.
- * Dehydrate at 140°F about 2 hours. Decrease heat to 115°F and continue to dehydrate about 2 – 3 hours.
- For the cream place all ingredients, in a high speed blender and blend until smooth. Add 1 tbsp cacao nibs and pulse together. Pour the mixture into a piping bag and fill the shells. Drizzle with cacao powder, sprinkle with roughly chopped pistachios.
- Serve and Enjoy!
This is absolutely amazing !!!! Wow !!!!
Thank you so much Catherine!! xx
I need to try this !!!! This looks amazing !!!
I’m so glad you like it! Hope you’ll get to try them soon and love them as much as we did. Have a wonderful day/evening darling!