Holy CANNOLI! Can you believe dates and nuts were used to make this…oh and a little water? These are such a fun treat, a little time consuming but worth it! This mix is even good over:
- Yogurt
- Pudding
- Cereal
- Smoothies
- Oats
4 ingredients plus a food processor will help do the trick to a delicious morning, afternoon, late night snack.
This dessert features a vegan mix loaded with natural products for a crispy outer shell and a smooth, chocolatey, light mousse center. For the mix, click HERE, then use code: SUGARFACEBAKES15 at check out. Another way to use this mix, check out these Nutsola Cups
I do often use a food processor when baking with this mix to chop up the bigger pieces, makes it easier for the mix to come together. I found my mini one on Amazon, or a 7-9 cup one that comes in handy a lot! Also, the cannoli molds. They were cheap-o-depot!
See video below to help better under directions on recipe card on how to “roll” the mixture. You have to keep pressing mixture together as you wrap. Patience!
For dairy-free version, while on Amazon add coconut whipping cream to your cart and coconut condensed milk (truffle season is coming up). This is a great way to indulge in the treats I make if you are dairy-free.
Happy cannoli baking!
Chocolate Mousse Cannoli
Ingredients
- 1 bag Cacao Almond Nutsola
- 4 tablespoons water
- 3 cups heavy whipping cream
- 1/2 heaping cup chocolate chips
Directions
- Pre-heat oven to 275 degrees F. Line baking pan with parchment. Spray non-stick cooking spray into the palm of your hands, lightly greasing each cannoli mold. Set aside, wash your hands.
- In a food processor, add one bag Nutsola mix and pulse for about 15 seconds to chop up any large pieces. You want the mix grounded.
- Add water, pulse until all comes together and sticky. See video above for next step.
- You will take about about 3-4 tablespoons of Nutsola mixture and pat to form a disc. Place the cannoli mold in the center and carefully roll up the sides pressing mixture firmly together along the way. This is a little tricky, leave about about a 1/4” inch on each side of the mold showing. After cooking you will need the ends to be clear so you can press down on one side to help slide the cannoli off.
- Repeat steps, bake 35 minutes. Remove, let cool completely.
- To remove cannoli, carefully squeeze the shell to loosen the mold inside. Holding one end up, squeeze gently and press down on the exposed mold to help slide cannoli off. This might take a few tries. Be patient.
For the mousse:
- Add 1 1/4 cup heavy whipping cream to a microwavable bowl, heat for 30-45 seconds until just bubbling. Remove, add chocolate chips.
- Let mixture sit for 30 seconds to heat the chips, then whisk together to create ganache.
- Dip each cannoli end into the chocolate, set on parchment and refrigerate along with bowl of ganache for 30-35 minutes.
- Add remaining heavy cream in a standing mixer, beat cream on high JUST until stiff peaks form, scoop ganache into mixer, beat until combined and mousse-like.
- Add mousse into a piping bag, pipe each side with mousse and enjoy!
- Store in refrigerator up to 1 week!
- For any remaining mousse, enjoy with strawberries or spread over brownies. Yum!
*Use coconut whipping cream for dairy free version!
