1 box silken tofu (organic firm)
1 container tofutti better than cream cheese
1/4 cup + 2 tablespoons organic powdered sugar
1 tablespoons vanilla extract
2 teaspoons lemon zest
1 good squeeze from half of a lemon
2 3/4 cups unbleached white flour
2 tablespoons sugar
1/4 teaspoon cinnamon
1/4 cup vegetable shortening
1 flax egg (whisk 2 tablespoons flax powder/meal with 3 tablespoons water)
2/3 cup marsala wine
1 EnerG egg substitute egg (1 1/2 teaspoon EnerG powder with 2 tablespoons water)
1 cup vegan chocolate chips
Whirl tofu, “cream cheese”, powdered sugar, vanilla, lemon zest, and lemon juice in a food processor or blender then put the mixture in the fridge to chill. This is your filling.
Mix flour, sugar, cinnamon, shortening, flax egg (whisk 2 tablespoons flax powder/meal with 3 tablespoons water), and wine together to make a dough. Chill in the fridge for about 1/2 hour.
While dough is chilling, mix 1 EnerG Egg Replacer egg (1 1/2 teaspoon EnerG powder with 2 tablespoons water). You will use this to stick the shells together.
Roll out dough on floured surface to about 1/8 inch think.
Cut out 4 inch circles and then roll them one way so they turn into ovals.
Roll the long side of the oval length wise around the cannoli form and brush a little EnerG egg on the edge to make it stick. (I made 4 at a time because i only have 4 cannoli forms). the ends will be flat and flayed out.
Fry in canola oil (or other neutral oil) until dark golden brown.
Drain on paper towels and carefully pull out cannoli forms so you can make more shells.
When you have made all your shells, melt 2 cups of vegan chocolate chips and using a butter knife, line each shell with chocolate. Allow a little chocolate to rim the ends.
Cool chocolate shells in fridge until chocolate is set.
Using a pastry bag with a big tip, squeeze the filling into the shells from each end.
Sprinkle with powdered sugar and put back in fridge until ready to eat.
Borrowed from: VeganLuv