Cannoli

Cannoli

By
From
Pana Chocolate, The Recipes
Makes
20-30
Prep
5 mins
Photographer
Armelle Habib, Chris Middleton

A raw, vegan take on the Italian patisserie classic, cannolis make a lovely treat for afternoon tea. Our version teams a crispy buckwheat biscuit dipped in Pana Chocolate and nuts, with a smooth, creamy centre. Bellissimo!

Ingredients

Quantity Ingredient
85g raw buckwheat
60ml filtered water, plus extra for soaking
1 banana
2 medjool dates, pitted
45g bar of pana chocolate of your choice
activated nuts of your choice, finely chopped
filling of your choice

Equipment

Quantity Ingredient
blender
dehydrator
non-stick sheet
palette knife
metal tube, to shape cannoli
or cylinder, (1.5–2 cm (½–¾ in) in diametre), to shape cannoli
bain-marie

Method

  1. Soak the buckwheat in filtered water for at least 6 hours.
  2. Strain and rinse thoroughly, then blend with the banana, dates and 60 ml of water until smooth.
  3. Weigh 10 g of the mixture and place onto a non-stick sheet.
  4. Using a palette knife, form the mixture into a circle approximately 6 cm in diameter.
  5. Dehydrate for 1½ hours. When dehydrated correctly, the circles should be flexible and easy to shape. If not, leave to dry a little longer in the dehydrator.
  6. Shape the cannoli over a cylindrical object, such as a rolling pin, and stick the ends together with a little of the remaining mix.
  7. Allow to dry overnight until crispy.
  8. Slowly melt the chocolate over a bain-marie, then dip the ends of the cannoli tube in the melted chocolate.
  9. Dip the chocolate-covered ends into the chopped activated nuts and allow to set.
  10. Pipe filling (we love to use our chocolate mousse recipe from the Royal Raw Gateaux) into cannoli tubes just before serving.

Note

  • Raw buckwheat will swell once soaked.
Tags:
Chocolate
sweets
vegan
raw
organic
refined sugar-free
dairy free
gluten free
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