Healthy Almond Ricotta and Vegan Chocolate Chip Stuffed Cannolis

Making vegan desserts really isn’t all that hard. But making delicious, drool-worthy desserts that are vegan, whole-food, plant-based, oil-free, with a gluten-free option? I’d say that’s a challenge. That’s why I’m extra excited about these Baked Tortilla Vegan Cannolis.

Why I Love These Vegan Cannolis

A few weeks back, my cousin Jen – one uber-talented cook and baker – posted a gorgeous photo of a German-cake-log-dessert-thingy on social media that had me drooling. Of course, when she informed me it was mostly eggs and cream, that dried up my drool in a hurry. Even if we didn’t live 1000 miles apart, a dessert like that isn’t something I could even begin to enjoy anymore, even if I weren’t vegan.

But it did get me thinking (and dreaming!) about some kinda pastry rolled up around some kinda sweet creamy filling. And voila! These delish–and pretty darn healthy–baked tortilla vegan cannolis were born. These vegan cannolis are not only fun to make, but they’re also crispy and creamy, sweet and tangy, and positively addictive!

How to Make Baked Tortilla Vegan Cannolis

The filling in these vegan cannolis is a sweet version of my almond ricotta– a recipe I’m so in love with, one version simply wasn’t enough! This cannoli ricotta filling has a fresh, slightly lemony tang and gets its restrained, yet sweet-tooth-satisfying sweetness from Medjool dates. Stirring in a handful of vegan chocolate chips doesn’t hurt, either.

But the real artistry and intrigue in this out-of-the-box recipe are the baked tortilla cannoli shells. I tried making these shells several different ways, but I’m in love with this version. These shells are made from thin, whole wheat tortillas, rolled in a bit of coconut sugar and cinnamon, and then baked to light and crispy perfection.

You can use pretty much any type of tortilla to make these, including gluten-free, except maybe corn tortillas as the flavor wouldn’t be quite right. I’d also stick with 6-inch tortillas (cut larger ones down to size if needed), unless you want a really big cannoli and plan to increase the filling recipe by about 25% as well.

There’s a bit of fussing to remove the shells from your homemade ‘foil forms,’ but the final result is so worth it.

Baked tortilla vegan cannolis are fun to make, even more fun to eat, and about as healthy as a truly lush dessert gets.


This recipe was republished with permission from Elizabeth Shah, Healthy Midwestern Girl.

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