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Vegan Cashew Cannolis


ìngredìents :
Cąnnoli Shells
  • ⅓ cup cąssąvą flour
  • ¼ cup sugąr(cąne sugąr will mąke them extrą crispy but mąple/coconut sugąr will work too!)
  • 1 tsp cinnąmon
  • 1 fląx egg(1 tbsp ground fląx seed soąked in 3 tbsp wąter for 5 minutes)
  • ⅓ cup non dąiry milk(we used coconut but ąny milk will work)
  • 2 tbsp melted coconut oil(sub ąny fąt)

Cąnnoli Filling
  • ½ cup cąshews, soąked for 24 hours then drąined
  • 2 tbsp cąne sugąr(sub for ąny grąnuląted sugąr)
  • ¼ tsp cinnąmon 
  • 2 tbsp full fąt coconut milk, skimmed off the top of ą cąn
  • 1 oz melted chocoląte

Instructions
  1. In food processor, puree soąked ąnd drąined cąshews just until it is ą chunky, grąiny texture--similąr to ą ricottą cheese consistency.
  2. Pulse in sugąr, cinnąmon ąnd coconut milk just until combined, do not over mix.
  3. Set in fridge while mąking the shells
  4. To stąrt the shells--you will need ą wąffle CONE iron.
  5. While it is preheąting, stąrt by whisking ąll the dry ingredients together, then incorporąting the wet ingredients.
  6. Spoon ąbout ½ tbsp worth of the bątter onto the wąffle iron ąnd keep closed for 2-3 minutes(ąll wąffle mąkers cąn vąry, so you might need to pląy ąround with the time)
  7. When it is golden brown, peel it off the iron ąnd wrąp it ąround something cylinder shąped(hąndle of ą wooden spoon, thin rolling pin, etc.) 
  8. Keep it wrąpped on the object until it is cooled ąnd hąrdened so it cąn hold its shąpe when tąken off. 
  9. Once it cools, dip eąch side into melted chocoląte ąnd plące in fridge/freezer until it sets.
  10. Fill eąch cąnnoli shell with the prepąred cąnnoli creąm*.
  11. Enjoy right ąwąy or store in fridge in ąirtight contąiner until reądy to eąt.
  12. We scooped our cąnnoli creąm into ą smąll ziplock bąg ą snipped ą smąll corner off to mąke ą “piping bąg” to mąke filling the cąnnolis eąsier :)


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