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Image / Living / Food & Drink

What to make this Sunday: Raw vegan chocolate cannolis


by Meg Walker
13th Jul 2021
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This is a simple healthy alternative to the Italian classic.

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!

Chocolate Cannolis
Makes 20-30

Ingredients

For the cannolis

  • 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


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


Method

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 1/2 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.

Tip: 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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