We are more than excited to present to you our first in a series of Italian desserts! We proudly bring to you our cannoli chips and dip. Have you switched to WFPB but have been struggling to find desserts that suit your needs? Well, look no further than these delicious chips with dip. It takes that authentic and delicious cannoli flavor and styles it in the way of WFPB. So, if you're craving some sweet and authentic desserts, go ahead and try our cannolis. We hope you love them as much as we do!
Cannoli Chips & Dip
Cooking Time: ~20 Minutes
Ingredients
Cannoli Chips:
9 corn tortillas
1/4 cup balsamic glaze
1 tsp date paste
1 tsp pure maple syrup
Cinnamon for sprinkling on top.
Cannoli Dip:
2 Cups Unsweetened plant milk, such as oat or almond
1 Tbsp Nutritional Yeast
Juice of 1 lemon
Zest of 1 lemon
1/4 cup organic Lucuma powder
2 Tbsp pure maple syrup
1 1/2 Tbsp Agar Agar Powder
9 corn tortillas
1/4 cup balsamic glaze
1 tsp date paste
1 tsp pure maple syrup
Cinnamon for sprinkling on top.
Cannoli Dip:
2 Cups Unsweetened plant milk, such as oat or almond
1 Tbsp Nutritional Yeast
Juice of 1 lemon
Zest of 1 lemon
1/4 cup organic Lucuma powder
2 Tbsp pure maple syrup
1 1/2 Tbsp Agar Agar Powder
Instructions
Cannoli Chips:
1. Place balsamic glaze, date paste, and maple syrup in small saucepan, heat to a low boil, shut off immediately and remove from hot burner.
2. Brush glaze mixture on tortillas, one at a time, while stacking them on top of one another. When each tortilla had been brushes with glaze, cut into triangles (I cut mine into 6, you will yield 48 chips when you are done).
3. Place each triangle into a parchment lined cookie sheet and sprinkle with cinnamon to taste.
4. Bake at 350 degrees for 10 minutes. If not using a convection oven you should bake at 375 degrees.
Cannoli Dip:
1. In a medium-sized saucepan, mix together all ingredients.
2. Very slowly bring mixture to a light boil, stirring occasionally. Simmer for a 5 minutes, whisking most of the time.
1. Place balsamic glaze, date paste, and maple syrup in small saucepan, heat to a low boil, shut off immediately and remove from hot burner.
2. Brush glaze mixture on tortillas, one at a time, while stacking them on top of one another. When each tortilla had been brushes with glaze, cut into triangles (I cut mine into 6, you will yield 48 chips when you are done).
3. Place each triangle into a parchment lined cookie sheet and sprinkle with cinnamon to taste.
4. Bake at 350 degrees for 10 minutes. If not using a convection oven you should bake at 375 degrees.
Cannoli Dip:
1. In a medium-sized saucepan, mix together all ingredients.
2. Very slowly bring mixture to a light boil, stirring occasionally. Simmer for a 5 minutes, whisking most of the time.
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