Vegan Cannoli
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Cooking tools:
- Cannoli form
- Cookie cutter
- Silicone baking mat
- Piping bag
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Spatula
- Chef's knife
- Cutting board
- Zip-top bag
- Airtight container
Ingredients
- 1 1/2 cups of blanched almond flour
- 3/4 cup plant milk (I used Oatly)
- juice of 1/2 a lemon
- 1 tablespoon maple syrup
- 1 8-ounce container of vegan cream cheese (I used Miyoko's)
- 3/4 cup confectioners sugar, plus a little extra for dusting at the end
- 1 teaspoon of vanilla extract
- 1 tablespoon orange zest
- 1/2 teaspoon cinnamon
- about an ounce of dark chocolate, finely chopped
- 4 large flour tortillas
- 1 cup plant milk
- 1 teaspoon maple syrup
- 1 teaspoon vanilla extract
- vegan butter for greasing the cannoli tubes
- flour for dusting the cannoli tubes
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