At this point, you probably know about our Pana Chocolate obsession. Last week we shared their raw sticky date brownie recipe, and today we’re serving up their wholesome cannoli recipe. And boy, it’s a goodie! Sure, it may not be the quickest dish to make, but the taste and texture most certainly make up for it. Expect a crisp shell and creamy filling.
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!
Pana Chocolate’s Cannoli
Time: 6 hours soaking time, plus 5–10 minutes preparation, 1½ hours drying and 12–24 hours dehydrating time
Equipment: blender, dehydrator, non-stick sheet, palette knife, metal tube or cylinder (1.5–2 cm (½–¾ in) in diametre) to shape cannoli, bain-marie
85 g (3 oz) raw buckwheat
60 ml (2 fl oz/¼ cup) filtered water, plus extra for soaking
2 Medjool dates, pitted
45 g (1½ oz) bar of Pana Chocolate of your choice
Activated nuts of your choice, finely chopped
Filling of your choice