Try your hand at making these delightfully sweet vegan cannoli with this simple vegan cannoli recipe. Filled with a sweet creamy filling, the freeze-dried raspberries and pistachios provide a little burst of flavour into the mix.
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
This classic Italian sweet treat is traditionally fried on a cannoli tube mould, but our vegan cannoli uses a brandy snap as a shell, meaning they are easier to make, and use less oil.
What is a cannoli?
Cannoli are traditional Italian pastries.
The outer part is a tube shaped shell (a similar shape to the pasta by a similar name, cannelloni) and the inside is filled with a creamy filling.
Originally, the mixture would contain ricotta, an Italian cheese. Here, we’re of course making things vegan. So, we’ve simply paired coconut milk and icing sugar, which is then whipped together and dressed with pistachios and raspberry pieces.
These toppings give the sweet dessert a nutty taste which is perfectly balanced out by the frutiness of the raspberry pieces.
In Italy, they are often known by the name ‘cannoli siciliani’ – a tribute to their place of origin in the heart of Sicily.
What is a brandy snap?
Brandy snaps are tube shaped biscuits and are a popular dessert in the UK.
Their shape means that they are very similar to cannoli when they’re filled with whipped cream as they often are, so the shell is a perfect alternative for someone that doesn’t have access to a cannoli tube mould.
Where can I find dairy free butter?
Many vegan brands have a dairy free butter that is perfect for baking or making pastries with. A few good brands include Violife, The Nutcrafter Creamery and Miyoko’s Kitchen.
Vegan butter is not the same as a vegan margarine. Vegan butter has a much firmer texture that replicates dairy butter well.
This dense structure is important as it is what will hold the brandy snap shell together.
Dairy-free butters also contain more saturated fat from the vegetable oils that they are made with.
This might sound like something you want to avoid, but this is actually a vital quality that will help the mixture to become thicker, which is the consistency you need for a pastry dish.
Total Time: 40 minutes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
- For the brandy snap shell
- 10 10 g dairy-free butter
- 10 10 g golden syrup
- 10 10 g caster sugar
- 10 10 g plain flour
- For the filling
- 0.33333333333333 0.33333333333333 tins coconut milk, solids only, refrigerated
- 10 10 g pistachios, chopped
- 1 1 tbsp icing sugar
- 0.5 0.5 tsp freeze-dried raspberries
- Preheat the oven to 180°C/355°F/Gas Mark 6. Add the butter, sugar and golden syrup to a saucepan over a low heat and heat for 5-10 minutes until the butter has melted and the sugar has completely dissolved.
- Once the sugar has dissolved, remove the pan from the heat and allow to cool slightly for 3-4 minutes, then add the flour and mix well until a smooth paste is formed.
- Place heaped tablespoons of mixture onto a lined baking tray, leaving a 10cm gap between them.
- Place in the oven to cook for 10-12 minutes until the mixture has spread and turned golden.
- Whilst the mixture is cooking, grease the handle of a wooden spoon. Remove the brandy snaps from the oven and allow to cool slightly for 1 minute.
- Once cool enough to hold together but still pliable, wrap one around the handle of the spoon, leave for a minute to hold its shape, then slide the brandy snap off and allow to cool and set. Repeat this with the other brandy snaps.
- To make the filling, whisk together the coconut milk and icing sugar until whipped.
- Pipe it into the shells, then sprinkle with pistachios and freeze-dried raspberry pieces.
Each 193g serving provides:
40g Fat, 27g Saturates, 42g Carbohydrate, 28g Sugars, 1g Fibre, 5.7g Protein, 0.29g Salt.
Still in need of a sweet treat? Try making this delicious vegan tiramisu recipe!