How to make Oven-Baked Vegan Cannoli



Say hello to the healthiest cannoli recipe ever, a diet-friendly twist on the classic Italian dessert.


We made them with oven-baked, wholemeal shells and a no-sugar tofu filling flavoured with dark chocolate and orange zest.

Step 1

In a bowl, combine flour, cocoa, cinnamon, 40g (1.4 oz) of erythritol, milk, and oil.

Step 2

Work the dough on a floured surface for 10 minutes or until it's smooth and elastic.

Step 3Part 1

To make cannoli moulds from scratch, fold a 30 cm (12 inches) square foil twice on itself into a smaller square. Then, wrap it around a used cling film tube.

Step 3Part 2

Next, pull one end of the wrapped foil out of the tube and press it down to seal it.

Step 3Part 3

Finally, pull the mould out of the support tube and fill it with some loose bits of foil.

Step 4

Now, roll out the dough as thinly as you can, about 1 mm thick. Then, cut out 12 cm (5 inches) dough discs.

Step 5Part 1

Wrap each dough disc around one cannoli mould. Then, seal the edges brushing them with water.

Step 5Part 2

Bake the cannoli shells for 20 minutes at 200°C (390°F).

Step 6

Then, transfer them onto a wire rack to cool and harden and remove them from their moulds carefully.

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Step 7Part 1

Rinse, drain, and squeeze the tofu block. Then, blitz it with the remaining erythritol until smooth.

Step 7Part 2

Combine the blended tofu with chopped dark chocolate and orange zest.

Step 8

Spoon the tofu mixture into a piping bag with a wide nozzle and pipe it into the cannoli.

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