Air Fryer Dairy-Free Cannolis

First, make the cannoli dough. Add the flour and butter to the bowl of a food processor and pulse until the butter is the size of small peas. Add the egg yolk and marsala wine, and pulse until a large dough ball forms. Wrap the dough in plastic wrap and place it in the fridge.

To make the filling, add the coconut cream to the bowl of a stand mixer fitted with the whisk attachment, and whip on high speed until stiff peaks form. Add the ricotta, coconut yogurt, powdered sugar, vanilla, and cinnamon, and fold the ingredients together. The mixture should be fluffy. Transfer the mixture to a piping bag; set aside.

Preheat air fryer or oven to 400F. Roll the cannoli dough on a lightly floured surface until it’s about 1/8” thick. Use a cookie cutter or glass to cut out 3” circles from the dough. Roll the dough around a cannoli tube (you can also use rolled up aluminum foil tubes).

Air fry at 400F for 5-7 minutes OR bake at 400F for 20-25 minutes, until the shells are golden and crisp. Carefully remove the cannolis from the molds and set them to cool on a wire rack. Once completely cool, fill the cannolis with the ricotta mixture, and dip the ends in the mini chocolate chips. Dust with powdered sugar if desired. Enjoy!