Gluten-Free Cannoli

Ingredients

• 1.5 cups certified gluten-free all-purpose flour blend 1.5 cups certified gluten-free all-purpose flour blend
• 0.75 cup granulated sugar or coconut sugar 0.75 cup granulated sugar or coconut sugar
• 0.5 cup vegan butter or coconut oil, softened 0.5 cup vegan butter or coconut oil, softened
• 2 large flax eggs (2 tbsp flaxseed meal + 6 tbsp water, rested for 5 minutes) 2 large flax eggs (2 tbsp flaxseed meal + 6 tbsp water, rested for 5 minutes)
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 0.5 tsp salt 0.5 tsp salt
• 1 cup vegan cream cheese or dairy-free ricotta, for filling 1 cup vegan cream cheese or dairy-free ricotta, for filling
• 0.25 cup powdered sugar, for filling 0.25 cup powdered sugar, for filling
• 1 tbsp vegan chocolate chips or chopped nuts, for garnish (optional) 1 tbsp vegan chocolate chips or chopped nuts, for garnish (optional)

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together the softened vegan butter or coconut oil and granulated sugar until the mixture is light and fluffy, about 3-4 minutes. This creates a smooth base for your cannoli shells.

2. 2

   Whisk in the prepared flax eggs and pure vanilla extract until thoroughly combined. The mixture should be well emulsified and fragrant. Ensure the vanilla extract is certified gluten-free to maintain the integrity of the recipe.

3. 3

   Gradually add the certified gluten-free all-purpose flour blend and salt to the wet ingredients, mixing until just combined into a cohesive dough. Be careful not to overmix, as this can result in tough shells. The dough should be firm but pliable.

4. 4

   Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Use a round cookie cutter (approximately 3-4 inches in diameter) to cut out circles. Carefully shape these circles around cannoli forms or small metal tubes, sealing the edges with a little water. If you don't have forms, you can try shaping them freehand into a tube-like structure.

5. 5

   Place the shaped cannoli shells onto the prepared baking sheet, ensuring they are not touching. Bake for approximately 20-25 minutes, or until the shells are golden brown and firm to the touch. They should sound hollow when tapped lightly. Let them cool completely on a wire rack before attempting to fill them, as they will become crispier as they cool.

6. 6

   While the shells cool, prepare the filling by beating the vegan cream cheese or dairy-free ricotta with powdered sugar until smooth and creamy. Taste and adjust sweetness as needed. Once the shells are completely cool, carefully spoon or pipe the filling into each shell. Garnish with vegan chocolate chips or chopped nuts, if desired, for added texture and flavor.

Nutrition (per serving)

Tips & Notes

• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
• Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
• Bring cream cheese to room temperature before mixing to eliminate lumps.