Step 1

PREP FILLING INGREDIENTS: Melt and measure out your cocoa butter and coconut oil, one at a time. We did this by heating each in a small pan on low heat, stirring until almost completely melted. Then, remove them from heat and stir until completely melted. Now, you can measure them out. You can alternatively use a microwave, just be sure you are at a low heat and stopping often to stir.

Step 2

MAKE THE FILLING: Add these to your food processor along with the remainder of the filling ingredients (excluding the chocolate chips) to your food processor and blend on high, stopping to scrape down the sides as needed, for about 2-3 minutes or until the oils have emulsified and a thick, luscious texture is achieved.

Step 3

SET THE FILLING: Add half of this mixture to a pastry bag and the other half to a medium air-tight container. If you don't have / aren't comfortable with pastry bags, feel free to skip that step and put all the filling into the freezer container. Stir 2 Tbsp of the chocolate chips into the mixture in the container and place both in the refrigerator overnight to set. If you’re short on time, you can set it in the freezer for 30 - 45 minutes.

Step 4

PREPARE YOUR CONES (optional): In a small saucepan, add the chocolate chips and coconut oil. Cook on a very low heat, stirring constantly until the mixture is almost completely melted. Then, turn off the heat and stir until completely melted. Dip the top of each cone into the melted chocolate and set aside. Then, fill each cone with a small drizzle of chocolate. We used large shot glasses to keep the cones upright, but any small glass will work. Place the cones in the freezer for 5- 10 minutes for the chocolate to set.

Step 5

ASSEMBLY: Spoon the filling into the cones until completely filled. Then, pipe on some filling in a circular motion, creating ice cream cone-like peaks. Sprinkle with the remainder of the chocolate chips and ENJOY!

Step 6

TO SERVE/STORE: These vegan cannoli cones are best eaten immediately. We suggest storing the filling in the fridge in an air-tight container for up to a week or the freezer for up to 6 weeks.