400mlcoconut milk1 can, reserve the drained liquid, chilled and drained
60gReese's Peanut Butter Chocolate Spread⅓ cup
9gcornstarch1 tbsp, WhipIt stabilizer works great, as well
Cannoli Shells
450g50/50 blend of oat flour and unbleached all-purpose flour2 cups, sifted
1gvanilla powder⅓ tsp
25gcoconut sugar2 tbsp
11gReese Peanut Butter Chocolate spread1 tbsp
30gbutter2 tbsp, or vegetable shortening
60gcooking wine¼ cup
1eggslightly beaten
coconut milk for brushinguse the reserved liquid from the can of milk
oil for cooking
Instructions
To make the filling:
Chill the coconut milk overnight. This will allow the milk solids and liquids to separate. DO NOT shake the can when you remove it from the fridge.
Turn the can over, so that the end that was down in the fridge is now the top. Open the can, drain off the liquids and scoop the creamy remains into a chilled bowl.
Sift the cornstarch and vanilla powder over the coconut and whip on high until soft peaks form.
Add the Reese Peanut Butter Chocolate and continue to whip until full, creamy, firm peaks form.
Cover and keep chilled until ready to use.
To make the cannoli shells:
Add the the flour, sugar and vanilla powder to a large bowl.
Cut the butter and peanut butter spread into the flour mixture until it resembles coarse crumbs.
Gradually add the cooking wine and then the egg.
Mix with your hands until the dough holds together. If still crumbly, add a few more drops of wine.
Form the dough into a ball, wrap in plastic and refrigerate for 2 hours.
Divide the dough into four pieces, so that you can work with smaller portions.
Roll out each piece onto a clean, floured surface to about ⅛-inch and use a round pastry/cookie cutter to cut out 24 circles, 3-inches in size.
Loosely wrap each circle around cannoli forms and secure the edges with a dab of coconut milk.
Heat a skillet with about 2-inches of vegetable oil to 400-degrees.
Fry the dough on the form for approximately 2 minutes, or until golden brown.
Remove and place on paper towel to absorb excess oil. Allow to cool briefly before removing from form.
If painting the insides with chocolate, this is where you will do so.
Allow to cool completely before filling.
Assembly:
Using a large french pastry tip, pipe the filling into the shells at both ends.
Sprinkle nuts on one, or both ends and drizzle with dark chocolate.
Notes
Leftover shells can be kept in an airtight container for up to two months.