I know what you're thinking- intervention! But don't worry, I am not going vegan (yet). I just didn't have the ingredients to make this dish all animaly. After having a slight pasta obsession over the break I was looking around in my pantry and refrigerator for inspiration et voila! After all the heavy holiday eating an idea struck me for a light(ish) dessert.
I've never had cannoli before but I think these are pretty darn good. Crispy, sweet, baked pasta pair well with a rich, creamy vegan cannoli dip. Eva was eating the pasta crisps, dipping her whole hand in the sauce and telling me, "Best chips ever!".
Cannoli Crisps Recipe
- 1/2 a 16oz box bow tie pasta, cooked al dente
- 2-3 tbs coconut oil
- 1 tsp cinnamon
- 1/4 cup sugar
- After draining the boiled pasta, pat dry and coat with coconut oil.
- Lay them out on a cookie sheet lined with lightly oiled foil and bake till golden and crispy
- Mix the cinnamon and sugar together and toss with the crispy pasta
- 1 14oz package soft tofu
- 1 1/2 cup powdered sugar
- 1 tsp ground cinnamon
- 1/4 tsp allspice
- 2 tsp lemon juice
- 2 tbs tahini
- 1/4 cup coconut whipped cream, tutorial found here
- 1/4 cup small (vegan) semisweet chocolate chips
- 1 lemon, for zest
- 1 tsp rum/vanilla extract (optional)
- Pulse the tofu in a blender with the powdered sugar, cinnamon and allspice. Should be creamy with a little texture to it
- Zest the entire lemon and stir it into the mixture with the rum extract. Stir in the chocolate chips.
- Gently fold the coconut whipped cream into the tofu mixture using a rubber spatula.
- Refrigerate for a half hour to an hour. Serve in a bowl alongside cannoli crisps.
Good cartoon to watch while enjoying this treat: Charlie Brown