27th May 2017
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!
Time 6 hours soaking time, plus 5-10 minutes preparation,?1? hours drying and 12-24 hours dehydrating time
Equipment blender, dehydrator, non-stick sheet, palette knife, metal tube or cylinder (1.5-2cm in diameter) to shape cannoli, bain-marie
For the cannolis
85g raw buckwheat
60ml filtered water, plus extra for soaking
2 medjool dates, pitted
45g bar of Pana Chocolate of your choice
activated nuts of your choice, finely chopped
For the chocolate mousse filling
2 x 45g bars of Pana Chocolate Raw Cacao
160ml coconut oil
400ml coconut cream
90g cashews, soaked
80ml coconut nectar
2 pinches of Himalayan pink salt
Soak the buckwheat in filtered water for at least 6 hours. Strain and rinse thoroughly, then blend with the banana, dates and 60ml of water until smooth.?Weigh 10g of the mixture and place onto a non-stick sheet.?Using a palette knife, form the mixture into a circle approximately 6cm in diameter.?Dehydrate for 1? hours. When dehydrated correctly, the circles should be flexible and easy to shape. If not, leave to dry a?little longer in the dehydrator.
Shape the cannoli over a cylindrical object, such as a rolling pin, and stick the ends together with a little of the remaining mix. Allow to dry overnight until crispy. Slowly melt the chocolate over a bain-marie, then dip the ends of the cannoli tube in the melted chocolate. Dip the chocolate-covered ends into the chopped activated nuts and allow to set.
To make the filling, melt the chocolate and coconut oil together over a bain-marie. Blend all the other ingredients together until the mixture is very smooth. Add the melted chocolate and oil mixture and blend until well incorporated, then set aside for assembly.
Pipe filling into cannoli tubes just before serving.
Note Raw buckwheat will swell once soaked.
Extracted from Pana Chocolate: The Recipes by Pana Barbounis (Hardie Grant, approx €20). Photography – Armelle Habib.
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