It should be 2 to 3 inches in diameter and about 1/16 inch thin. Repeat with the remaining batter until baking sheet is full (4 to 6 shells). Sprinkle the ground peanuts over the shells and bake for 7 minutes. Rotate the tray, and bake for 3 or 4 minutes, until the shells look dry but are still malleable. Loosen the cannoli using the metal spatula.


To assemble the shells, wearing oven mitts, wrap a shell around the handle of a whisk and hold for 2 or 3 seconds, until set. Slide the cannoli off the whisk handle and let cool. Repeat for the remaining cannoli. Work quickly so that the shells don’t harden before you can shape them; if they do begin to harden, place them back in the oven for 2 minutes at a time.


Place the mousse in a pastry bag fitted with the star tip, and pipe the mousse into each cannoli.


Paulo’s Cannoli


Peanut Butter Mousse 1 recipe White Chocolate Mousse ( see Key Lime Tart recipe) ½ cup smooth or chunky peanut butter


3 tablespoons pure maple syrup ⅛ teaspoon salt


Cannoli Shells 2 tablespoons peanuts 1½ cups all-purpose flour 2 tablespoons unsweetened cocoa powder ¼ teaspoon salt ¾ cup Florida Crystals ¼ teaspoon egg replacer ⅛ teaspoon guar gum ½ cup water ¼ cup canola or grapeseed oil, plus more as needed ½ cup soy milk


1 tablespoon pure maple syrup 1½ teaspoon pure vanilla extract


2 blood oranges, segmented and juice reserved


2 tablespoons agave nectar 2 tablespoons cacao nibs, for garnish


24 Organic Shopper Spring 2010 Serves 6


To make the peanut butter mousse, follow the White Chocolate Mousse recipe, but blend in the peanut butter, maple syrup, and salt before letting the mousse set overnight.


To make the shells, preheat the oven to 350°F. Toast the peanuts in the oven for 5 to 7 minutes, until lightly brown. Grind them in a food proces- sor fitted with the metal blade for 30 seconds, or until coarsely chopped.


In a bowl, sift the flour, cocoa powder, salt, and Florida Crystals.


Place the egg replacer, guar gum, water, ¼ cup of the oil, the soy milk, maple syrup, and vanilla in a blender. Blend on high speed for 1 minute, or until thoroughly emulsified. Add the wet ingredients into the dry ingredi- ents, and whisk until smooth.


Brush a baking sheet with canola oil and then line it with a sheet of parch- ment paper. Using an offset metal spatula, spread about ½ teaspoon of the batter in a circle on the parchment.


Reprinted with permission from The Artful Vegan by Eric Tucker with Bruce Enloe & Desserts by Amy Pearce Published by


Ten Speed Press tenspeedpress.com


To serve, toss the blood orange seg- ments, reserved juice, and agave in a small bowl. Evenly distribute the fruit and liquid among 6 dessert plates. Place 2 cannoli on each plate, and sprinkle with cacao nibs.


Nutritional Information


Per 2 cannoli: 260 calories (70% from fat), 3 g protein, 21 g carbohydrate, 18.6 g fat, 0 mg cholesterol, 54 mg sodium, 1 g fiber


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