Ingredients
Method
Make the Dough
- In a bowl, mix flour, sugar, and salt.
- In another bowl, mix Marsala wine, aquafaba, almond milk, and oil.
- Pour wet ingredients into dry and mix with a fork or your fingers until a dough forms.
Knead and Rest
- Turn dough onto a lightly floured surface. Knead for about 5 minutes until smooth.
- Form into a flat disk, wrap tightly, and chill for at least 30 minutes.
Roll and Shape
- Divide dough in half. Roll very thin—about 1/16 inch.
- Cut circles slightly smaller than your cannoli forms.
- Wrap dough loosely around the forms. Brush edges with aquafaba and press firmly to seal.
Fry the Shells
- Heat about 2 inches of oil over medium heat.
- Fry shells for about 30 seconds per side until golden and bubbly.
- Drain on a wire rack and cool completely before removing the forms.
Make the Filling
- Blend tofu, lemon juice, nutritional yeast, cinnamon, salt, and powdered sugar until smooth.
- Adjust sweetness slowly. Add a little almond milk if needed.
- Fold in chocolate chips by hand.
Fill and Serve
- Pipe filling into shells from both ends just before serving.
- Dust with powdered sugar and dip ends in pistachios or chocolate chips if desired.
Notes
- Fill cannoli only right before serving or the shells will soften.
- Frying is essential for the classic bubbly texture—baking will change the result.
- Shells can be made 1–2 days ahead and stored airtight at room temperature.
- The filling keeps well in the fridge for up to 3 days.