Indulge in the perfect bite-sized treat with these Vegan Cannoli Bites, made with Pascha MINI Dark Chocolate Chipsfor a rich, dairy-free twist on a classic Italian dessert. These gluten-free, dairy-free, and egg-free delights feature a crisp cookie base filled with a luscious, cinnamon-kissed vegan cannoli cream. Each bite is studded with Pascha's premium organic dark chocolate, ensuring a deep, velvety cocoa flavor in every mouthful.

Why You’ll Love This Recipe:
✔ Easy to Make – No deep frying required! The cookie base simplifies the process.
✔ Rich & Creamy – A decadent filling made with dairy-free butter and coconut milk yogurt.
✔ Gluten-Free & Allergy-Friendly – Perfect for those with dietary restrictions.
✔ Pascha Chocolate Goodness – Ethically sourced, organic, and free from common allergens.

Preparation is simple—blend and bake the cookie crust, whip up the creamy filling, and assemble these irresistible bites. A quick chill in the fridge enhances the flavors and texture, making them even more delicious. Whether you're serving them at a party, sharing with family, or treating yourself, these vegan cannoli bites are guaranteed to impress!

Ingredients:

Cookie Base:

• 2 bags Siete Mexican Cookies
• 1/2 cup Vegan Butter

Filling:

• 1 cup Vegan Butter, room temperature
• 3 cups Organic Powdered Sugar
• 3 oz Coconut Milk Yogurt
• 1 tbsp Vanilla
• 1 tsp Cinnamon
• 1 cup Pascha MINI Dark Chocolate Chips (We used our 100% Cacao Organic Vegan Unsweetened Mini Dark Chocolate Chips)
• Pistachio Nuts, optional

Directions:

This recipe cannoli mixture from @the_Bananadiaries with a few changes.

1. Preheat oven to 350°F.
2. Add cookies to food processor and blend until a crumble.
3. Melt vegan butter over low heat.
4. Add melted butter to crumbled cookies and mix well.
5. Add butter and cookie mixture to mini muffin pan.
6. Bake for 10 -12 minutes on cookie tray until lightly browned.
7. Remove, setting aside, and let cool.
8. For the filling, use a hand mixture to cream the vegan butter.
9. Add powdered sugar first mixing with a spoon until blended slightly. Continue mixing with electric mixer until blended well.
10. Add in coconut milk yogurt, vanilla and yogurt, beating until well blended.
11. Fold in Pascha Mini Chocolate Chips.
12. Add the cannoli mixture to the cooled cookie crumble bottom and top with pistachio if desired.
13. Place in the refrigerator for 15 minutes to set and then serve. Enjoy!

Pro Tip: Use cookie scoop to press crumble into pan and also to add cannoli mixture to the crumble.

Music by Pavel Bekirov