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This cannoli dip is the perfect treat if you’re craving cannoli! This version is dairy-free and made without cream cheese.

What is cannoli dip?

Well first, a cannoli is an Italian dessert with a thin pastry shell that’s filled with cannoli cream made from ricotta cheese, heavy cream, and powdered sugar. Cannoli dip is essentially just the filling but eaten as a dip! Some people serve it with a broken-up ice cream cone or a similar type of cookie for dipping.

This version of cannoli dip is totally dairy-free, and served with grain-free crackers for an allergen-friendly way to enjoy a classic dessert!

The Ingredients for Dairy-Free Cannoli Dip

• Palm Shortening. I always use spectrum palm shortening for a sustainable option!
• Coconut Cream. You’ll want to use coconut cream that is hardened, but not so much so that it’s impossible to work with! If it’s too hard, break it up with a fork a bit before using it in this recipe.
• Powdered Sugar. I go for organic powdered sugar to avoid cornstarch!
• Vanilla Extract and a pinch of Orange Juice. The pinch of orange juice helps to give a slight tang that you’d get from cheese!
• Mini Chocolate Chips or Chopped Chocolate. I opt for a dairy-free version.

How to make Dairy-Free Cannoli Dip without Cream Cheese

• Whip with an electric mixer. Combine the palm shortening and coconut cream.  Add the sifted powdered sugar, vanilla extract, and orange juice. Whip with the hand mixer until fluffy and fully combined.
• Fold in the chocolate chips. Add the chocolate and fold it in using a rubber spatula.
• Serve! Serve with grain-free cookies (like these) for dipping. Serve at room temperature.

Can you make this recipe with a different sweetener?

If you can’t do powdered sugar, you can try some maple syrup instead. However, the starch from the powdered sugar is really what makes this dip fluffy, so it won’t be quite the same without it.

Can you make this recipe ahead of time? How do you store it?

This recipe is best fresh as it will harden if kept in the fridge for a few hours. I suggest making it fresh and serving it at a gathering! If you’re wanting a smaller portion, you can half the recipe.

You’ll also love…

• Pumpkin Pie Dip
• Italian Wedding Cookies
• Caramel Apple Dip

Cannoli Dip {without cream cheese}

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• Author: Michelle
• Total Time: 10 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Ingredients

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• 3/4 cup palm shortening
• 1/2 cup coconut cream, softened but not liquid
• 1/3 cup organic powdered sugar, sifted
• 1/4 tsp vanilla extract
• 1/2 tsp orange juice
• 1/3 cup dairy-free chocolate chips (or chopped chocolate)

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Instructions

1. Combine the palm shortening and coconut cream in a bowl and use an electric hand mixer to combine.
2. Add the sifted powdered sugar, vanilla extract, and orange juice. Whip with the hand mixer until fluffy and fully combined.
3. Add the chocolate and fold it in using a rubber spatula.
4. Serve with grain-free cookies (like these) for dipping. Serve at room temperature.

Notes

If your coconut cream is too solid, break it up a bit with a fork before using it.

If you don’t have a hand mixer, you can use a rubber spatula, though it won’t be quite as fluffy.

All nutrition facts are estimated and will vary.

• Prep Time: 10
• Category: Dessert
• Method: No Cook
• Cuisine: Italian Inspired

Nutrition

• Serving Size: 1 serving
• Calories: 302
• Fat: 27.3g
• Carbohydrates: 6.7g
• Protein: .3g