Sun-Kissed Vegan Cannoli with Citrus-Infused Strawberry Compote

Allergens

None

Ingredients

• 1 cup all
• purpose flour
• 2 tbsp olive oil
• Pinch of salt
• 6 tbsp aquafaba (chickpea water)
• 1/3 cup granulated sugar
• 1 tsp orange zest
• 1 cup strawberries, hulled and sliced
• 1 tbsp lemon juice
• 2 tbsp orange liqueur (optional)
• 1 cup dairy
• free dark chocolate, chopped
• 2 tbsp coconut oil

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, salt, and olive oil until a dough forms. Knead until smooth, then roll out to 1/8 inch thickness. Cut into 4 inch squares and transfer to the prepared baking sheet. Bake for 10 minutes or until lightly golden. Let cool completely on a wire rack.
3. In another bowl, whip aquafaba with an electric mixer until soft peaks form. Gradually add sugar and orange zest, continuing to whip until stiff peaks form.
4. For the compote, combine strawberries, lemon juice, and liqueur (if using) in a saucepan over medium heat. Cook until the fruit softens and releases its juices, about 8 minutes. Remove from heat and let cool.
5. Melt chocolate and coconut oil together in a double boiler or microwave. Stir until smooth.
6. Assemble cannoli by folding a square of dough into a tube shape, then filling with whipped aquafaba mixture and drizzling with melted chocolate. Top with a spoonful of compote. Repeat for the second cannoli.

Chef’s Insight

This recipe creates a delicate balance of sweetness and tanginess, making it perfect for brunch or dessert.

Notes

This recipe can be prepared gluten-free by using a gluten-free flour blend.