Ingredients

Shell

• 2 Cups All-Purpose Flour
• 1 1/2 Tbsp White Sugar
• 1/4 Tsp Salt
• 2 Tbsp unsalted butter, cold (miko’s brand)
• 1 flax egg (1 tbsp ground flax seed and 2 1/2 tbsp water)
• 1/2 cup white grape juice + 1 Tbsp Vinegar

Filling

• 2 cups Daiya Brand cream Cheese
• 1 cup powdered sugar
• 1 tsp cinnamon
• 1 tsp vanilla
• 1 lemon Juice

Chocolate Sauce

• 1/2 cup Chocolate chips
• 1/4 cup Sugar
• 1 tsp Vanilla Extract

Garnish

• Mini Chocolate Chips
• Shaved Almonds
• Chopped Pistachio
• Powder Sugar
• Mint Leaves

Instructions

Base

• Add flour, sugar and salt to a mixing bowl. Combine ingredients. Add butter and mix with mixer until no large clumps remain.
• Mix in grape juice and flex egg. Transfer dough to a greased bowl and allow to rest for 30 minutes.
• Heat a large pot with vegetable oil. Oil should reach 345-355F.
• Roll dough out onto a floured surface. Dough should be very thin (about 1/16-inch). Use a 4 inch cookie cutter to cut dough out.
• Grease cannoli forms and wrap dough circles around each form. Brush half of the dough with an egg white and press dough around the form.
• Carefully place each shell in the preheated oil. Fry until golden brown, about 1-2 minutes.
• Remove shells from oil using metal tongs. Place on a paper towel. Use paper towels to remove the shells from the cannoli forms. Allow shells to cool before adding filling.

Filling

• Mix together Cream Cheese, Powdered Sugar, Cinnamon and Vanilla. (Use Hand Mixer if needed).
• Sccop filling into a pastry bag. Pipe filling into the cannoli shells.
• Dip filled cannoli into topping of choice and sprinkle with powdered sugars.