Dairy-Free Pistachio Cannoli

Indulge in the rich, nutty flavors of Dairy-Free Pistachio Cannoli, a delightful twist on the classic Italian dessert. These vegan-friendly cannoli feature golden, crispy shells made from scratch, wrapped around a luscious pistachio filling crafted with creamy coconut cream, finely ground pistachios, and a hint of lemon zest for a bright, tangy lift. Each cannoli is finished with a garnish of chopped pistachios for added crunch, and an optional drizzle of velvety non-dairy chocolate for extra indulgence. Perfect for dessert lovers seeking a dairy-free treat, this recipe combines traditional techniques like deep frying with modern flavor enhancements to create an irresistible pastry that’s sure to impress. Whether served immediately or chilled, these pistachio-packed delights are a must-try for any occasion.

Nutriscore Rating: 47/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 12

Ingredients

• 250 g All-purpose flour
• 50 g Granulated sugar
• 1 tsp Salt
• 1 tsp Ground cinnamon
• 50 g Vegan butter, chilled and cubed
• 125 ml White wine
• 1 tbsp Apple cider vinegar
• 200 g Pistachios, shelled and unsalted
• 250 ml Coconut cream
• 80 g Powdered sugar
• 1 tsp Vanilla extract
• 1 tsp Lemon zest
• 500 ml Vegetable oil, for frying
• 50 g Chopped pistachios, for garnish
• 50 g Non-dairy chocolate chips, melted (optional)

Directions

Step 1

In a large mixing bowl, combine the flour, granulated sugar, salt, and cinnamon. Mix well.

Step 2

Add the chilled vegan butter and use a pastry cutter or your fingers to blend until the mixture resembles fine crumbs.

Step 3

Gradually add the white wine and apple cider vinegar to the flour mixture, mixing gently until a dough forms. The dough should be smooth and slightly sticky.

Step 4

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up.

Step 5

While the dough chills, prepare the filling by blending the pistachios in a food processor until they're finely ground.

Step 6

In a mixing bowl, combine the ground pistachios, coconut cream, powdered sugar, vanilla extract, and lemon zest. Mix until smooth and creamy.

Step 7

Transfer the pistachio filling into a piping bag and refrigerate until ready to use.

Step 8

After the dough has chilled, lightly flour your work surface and roll out the dough to about 1/8-inch thickness.

Step 9

Use a round cookie cutter (about 4 inches in diameter) to cut circles out of the dough.

Step 10

Wrap each dough circle around a cannoli form, sealing the edges with a little water.

Step 11

Heat the vegetable oil in a deep pan to 350°F (175°C). Carefully fry the dough-wrapped cannoli forms in batches until golden brown, about 3-4 minutes each.

Step 12

Remove the cannoli shells from the oil and drain on paper towels. Let them cool completely before carefully removing the forms.

Step 13

Once the shells are cool, fill each cannoli shell with the pistachio filling using the piping bag.

Step 14

Dip the ends of each filled cannoli into the chopped pistachios for garnish, and optionally drizzle with melted non-dairy chocolate chips.

Step 15

Serve immediately or refrigerate the filled cannoli for up to a day. Enjoy your dairy-free pistachio cannoli!

Nutrition Facts

Serving size	(1634.8g)

Amount per serving	% Daily Value*
Calories	8860.9

Total Fat 711.7g	0%
Saturated Fat 141.5g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 2801.1mg	0%
Total Carbohydrate 558.4g	0%
Dietary Fiber 39.2g	0%
Total Sugars 297.3g
Protein 85.9g	0%

Vitamin D 0IU	0%
Calcium 387.2mg	0%
Iron 24.5mg	0%
Potassium 3370.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.3%

Protein: 3.8%

Carbs: 24.9%