Making homemade crisp cannoli shells with the best hack ever! Healthier, easier and lower in fat, these chocolate mocha vegan cannoli are a must make!
My husband loves cannoli, I think they may be his favorite dessert. But let’s be real, who has time to roll out dough, fry it, and prepare these freshly made treats? Not I said the mom. Until she figures out an easy cannoli shell recipe that blows her husband’s mind!
Here at home, we eat a mostly plant based healthy diet. I can’t tell you the last time I fried something. I am all about indulging when we go out, but I try and stick to healthy food here at home, with a few treats thrown in.
These vegan cannolis are the best of both worlds! They are made from whole food ingredients, don’t require a ton of time, and the best part is I figured out how to get crispy delicious shells without the mess and fat of frying!
Flatbread is so versatile it’s amazing!
I love repurposing, especially in the food department, which is exactly what happened with these chocolate cannoli. The shells are traditionally rolled out of dough, so my challenge was to find a way to avoid that labor. Flatbread was the perfect solution!
My issue with many bread products out there, is that they are filled with just so many things. Like stuff I am sure doesn’t need to be in there. And then I came across California Lavash. You guys, they have 7 ingredients, one of which is water.
I was instantly obsessed. And instantly bought ALL the lavash. And used it in ALL the things. Including these easy chocolate mocha vegan cannoli over and over and over because they are so dang delicious.
My favorite things about California Lavash:
- it’s soft, thin, but still super sturdy
- you can use it for so many things, from typical roll ups to desserts like this one
- it is a family owned bakery that makes the lavash with age old methods so it comes out perfect every time
- it is vegan, non-GMO and contains zero artificial preservatives (so kept best in the freezer until ready to use, now that is real bread!)
- it is all this AND tastes good!
I know you want to check this out, finding a diamond like this isn’t easy, so head to their site and see where you can buy it near you. Then make these vegan cannoli because they are amazing.
Making vegan cannoli and my easy cannoli shell recipe
This easy cannoli recipe has only 10 ingredients. Total. By the time the shells have baked, you’re done with the filling. Plus it can be made the day before you serve so that you can fill and eat faster than ever!
- Cut the flatbread and soak in milk.
- Coat it with the topping.
- Wrap around cannoli tubes, or if you’re like me and had no idea what a cannoli tube was, make your own!
- Bake the shells, and while they are baking you can make the filling.
- Fill and serve!
Voila! Easy chocolate mocha vegan cannoli like you’ve never seen thanks to the awesome California Lavash! Flatbread is a lifesaver, and I am pretty sure these cannoli will be a regular thing around here.
If you want other chocolate decadence, check these out too because you can never have enough chocolate:
By the way, if you are stuck in a dinner rut and need some help there, I have a comprehensive FREE guide on weekly meal planning that comes with a FREE 3 day meal plan and shopping list! Join here!
Or check out these other delicious dessert ideas!
- Vegan Caramel Apple Nachos
- No Bake Chocolate Peppermint Protein Balls
- Healthy Vegan Cranberry Crumble Oatmeal Bars
- Vegan Apple Cinnamon Roses
Easy Vegan Chocolate Mocha Cannoli
- 1 ½ cups superfine almond flour
- ½ cup coconut cream (the thick top part in a can of full fat coconut milk, see note)
- ½ cup cane sugar , or other unrefined sugar like coconut
- ½ cup cocoa powder
- ¼ cup unsweetened non-dairy milk , I used cashew
- 3 teaspoons apple cider vinegar
- 1 ½ teaspoons ground espresso
- ¼ teaspoon sea salt
- 4 tablespoons non-dairy chocolate chips , mini chips are best
- If you do not have cannoli tubes, you can make your own by forming a piece of tin foil around a dowel or broomstick like rod. Wrap it around a few times so it is sturdy, then slide off. See photos in the post. Spray each tube with a bit of oil so they don’t stick.
- Cut each of your flatbread rectangles into 6 equal pieces by cutting down the middle long ways first, then making 3 cuts short ways to get 6 rectangular, squarish pieces.
- Put the milk in one bowl, and mix the rest of the cannoli shell ingredients in another bowl (sugar, cocoa, espresso and salt).
- Dip each small flatbread piece in the milk, allow it to soak a bit, then coat it in the topping. I use a spoon to spoon the topping over the wet flatbread piece and shake off the excess.
- Then wrap each piece of coated flatbread around the cannoli tube (or the one you made like me) and put it seam side down onto a parchment lined cookie sheet. You could also secure with a toothpick but it was easier for me to just place it seam side down to hold it in place. It should be soft enough to hold together well.
- Bake at 350 F/175 C for 25 minutes or until crispy.
- While these are baking, make the filling. Put all filling ingredients, except the chocolate chips, into a food processor and blend until soft and smooth.
- Add the chocolate chips and blend until chopped a bit and well combined.
- Put the mixture in the fridge to thicken and settle.
- When the cannoli shells are done, take them out of the oven and allow them to cool completely before removing them from the tubes, about 20 minutes.
- Using a plastic bag with the corner cut off or a pastry bag, fill each cannoli shell with the chocolatey filling mixture. You can decorate with more chocolate chips, powdered sugar, cocoa powder or whatever else you want!
- Eat right away, if you leave them too long they can get soft.
- When you put a can of full fat coconut milk in the refrigerator, the top part thickens and hardens and is what you call coconut cream. You can also just buy straight coconut cream if you can find it.
- If you don’t own cannoli tubes, make your own as described below or you can simply roll the flatbread and secure with a toothpick but know they will flatten a big while baking. The taste will still be the same and you will still be able to fill them somewhat but they won’t be round like traditional cannoli.
- Making the shells and filling the morning of or day before you eat them works great because it allows the filling to be thickened and the shells to cool completely. The shells store great in a parchment lined sealed container for a few days.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.