Updated: Aug 29
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Want all the taste of a cannoli wrapped up in a high protein, vegan, adorable appetizer? Then look no further than these plant based, Cannoli Cups!
These cups may look and taste like your favorite italian deli dessert, but they’re a whole lot healthier. The high protein content of this sweet treat is thanks to the tofu base for the ricotta and lavash wrap which forms the shell. I love using Atoria’s Family Bakery Traditional Lavash Wraps for this recipe. They’re low in sodium, high in fiber, and each wrap has 6 grams of protein. Plus, when they’re baked, their crisp edges make for a satisfying cannoli-like crunch.
My friends over at Atoria's Family Bakery sent me some products to try, but I've enjoyed their Lavash for years! One of my favorite ways to use them is in these Copycat Starbucks Spinach, Feta, Egg White Wraps.
These versatile cups also make the ideal party food. They’re bite sized and customizable. Not to mention, they will make everyone think you slaved in the kitchen for hours when in reality they can be whipped up in less than ten minutes. But I won’t tell if you don’t.
And who says you need to do all the work here? Make the cup shells beforehand and create a “cannoli cup bar” at the party. Make a spread of different toppings like chocolate chips, crushed nuts, dried fruit and candy so that everyone can make their own creation. I love the classic cannoli fillings like crushed pistachios with powdered sugar or chocolate chips, but you and your guests can go wild with your creations. Debbie wants candied orange peel and sliced almonds? Go for it! Zack wants crushed graham crackers with a drizzle of chocolate? Do it! Kate wants potato chips and gummy bears? Not my first choice, but you do you Kate. With these cups, everyone wins!
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes 12 cups
2 x - Traditional Lavash Wraps
180 g - Sweet Vegan Ricotta
Mini Chocolate Chips
Melted Chocolate Crushed Pistachios
Preheat the oven to 325F.
With scissors or pizza cutter, slice each lavash wrap into 6 squares.
Spray a muffin tin with cooking spray. Press each lavash square into the muffin tin holes.
Bake lavash in the oven for 5-6 minutes or until crisp and edges are slightly browned*.
Remove cups from the oven and transfer to a wire rack. Allow to cool completely.
Fill each cup with vegan ricotta, sprinkle over desired toppings, and serve.
Keep an eye on the cups in the oven. They can burn quickly.
Need something else to satisfy your sweet tooth? How about this Edible Brownie Batter?