“Chocolate Chip Cannoli”
4 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons vegan butter, softened
Egg replacer (enough for 2 egg yolks)
3/4 cup white wine
olive oil (for frying)
4 cups Tofutti Better Than Ricotta Cheese
1 1/2 cups powdered sugar
1 tablespoon vanilla extract
1/4 cup vegan chocolate chips
To make the shells, mix the flour, salt and sugar in a bowl. Add in the vegan butter. Slowly add in the egg replacer and stir with a fork. Stir in wine slowly, until dough starts to form.
Form a ball with the dough and let it stand for 30 minutes. Flour a surface well, and roll out dough. Using a drinking glass rim (or round cookie cutter), cut out circles from the flattened dough. Roll each circle around a metal cannoli tube, making sure to overlap at the top to connect.
Fry each shell (with cannoli tube still inside) in olive oil for about one minute each, making sure they brown on all sides. Remove from oil and drain shells.
Let cool before removing the metal tubes. After removing the tubes, let the shells completely cool. Combine the Tofutti Better Than Ricotta Cheese, powdered sugar, and vanilla extract until blended. Stir in vegan chocolate chips, gently. Chill the filling for about 30 minutes before filling shells.
Top with shaved vegan chocolate!
Created exclusively for Tofutti Brands, Inc. by Katherine Bartlett.
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