Vegan Candy Cane Cannoli

Vegan Candy Cane Cannoli

Introducing you to the C's of Christmas: crispy, crunchy, creamy, candy cane cannolis! From the creamy filling to the crispy pastry shell and the irresistible candy cane topping, this vegan cannoli has got it all! You'll be shouting "ho, ho, ho-ly cannoli" with every decadent bite!


Low-Sugar, Vegan, Plant-Based, Gluten-Free


2 cups all purpose flour

1/4 cup salted vegan butter, cubed and chilled

3 tbsp granulated sugar

1/4 cup vegan non-alcoholic white wine (or regular wine)

1/3 cup dairy-free unsweetened yogurt

Vegan “egg wash” (1 tbsp plant-based milk + 1 tbsp maple syrup)

½ cup vegan chocolate 

½ cup crushed peppermint candies or candycanes


Vegan filling

1 cup vegan butter, room temperature

4 cups Lankato monk fruit powdered sugar

1 tsp vanilla extract



  1. With your hands or a food processor, mix the flour and vegan butter until you reach a slightly sandy mixture. Add in the granulated sugar, wine, and dairy free yogurt. Mix or blend again until a smooth dough forms, about 2 minutes. 
  2. Form the dough into a flat disk, and wrap the dough in parchment paper or plastic wrap and chill in the fridge for 30 minutes to 1 hour. Line two baking sheets with parchment paper.
  3. While the dough is chilling, lightly grease each cannoli form with coconut oil or melted vegan butter. Whisk together the vegan “egg wash” and set aside.
  4. Once the dough is chilled, flour a clean surface and rolling pin. Place the dough onto the floured surface, and roll the dough out to be about 1/8″ thick. Use a 3″ or 4″ cookie cutter, and cut as many  shells as you can from the dough. You can re-roll the scraps for remaining shells. 
  5. Take one cut out shell and wrap it tightly around a cannoli form. Press the edges together enough for them to seal, then brush with the vegan “egg wash”. Place the cannoli shell onto the baking sheet and repeat for the remaining shells. 
  6. Place the baking sheets into the freezer to chill while the oven preheats to 400F. When the oven is preheated, place the baking sheets into the oven. Carefully watch the shells with the oven light on to make sure they’re not sliding down. If they are, you can remove the baking sheet quickly and carefully with oven mitts push the shells back up and sealed. Bake for 20-25 minutes, or until lightly golden. 
  7. Remove the shells from the oven: Allow the shells to cool on the cannoli forms and rest on the baking sheet. Once fully cooled, begin to make the filling.
  8. In a large bowl with a hand mixer or using a stand mixer with whisk attachment, cream the butter until light in color, about 3 minutes. Add in the powdered sugar 1 cup at a time while you continue to mix, stopping to scrape down the sides every so often. Then add in the dairy free yogurt, vanilla extract. Cream together until fluffy. 
  9. Melt chocolate in the microwave or over a double boiler, then dip the ends of your cannoli shells into melted chocolate. Cover with crushed candycanes.
  10. Pipe vegan filling into cannoli shells. Enjoy!
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