Lemon Curd & Cannoli Filling {Party Dessert Dips}

My Sicilian and Naplitan family members are always working toward creating a cannoli filling recipe most like that of a little Italian bakery in upstate New York where many of them are from. Most contain whole fat ricotta, powdered sugar, real vanilla extract and, sometimes, mini chocolate chips. Though my non-dairy version doesn't get even close to the flavor of that little bakery's specialty, I whipped up a batch when my mom requested I bring a cannoli filling dip for my little sister's Italiano themed going away party...


Cannoli Filling [or dip]

-8 ounces vegan cream cheese (I purchased mine from a local market, but you can make it yourself using a recipe like this one)

-3 teaspoons pure vanilla extract
-1/4 cup white sugar
-1/4 cup powdered sugar
-2 ounces baking chocolate shavings (I used two 1oz semi sweet baker's chocolate squares)

1. Whip cream cheese with mixer until creamy.

2. Add in vanilla and sugars, combine.
3. 4. 5. Stir in chocolate shavings.
6. At this point you can fill cannoli shells, I poured the creamy delight into a small dish and sprinkled a bit of extra chocolate shavings on top to bring to my sister's party in the form of a "Cannoli Dip" as my mother requested.


Lemon Curd [dip] (I doubled it)
Adapted from this recipe by vegansaurus

-1 cup fresh lemon juice (4-5 lemons per cup)

-1 cup sugar
-1/4 cup tapioca starch (potato starch or corn starch work as well)
-1/8 teaspoon pink Himalayan sea salt
-zest of 2-3 lemons (3-4 Tablespoons)
-1/3 cup full fat unsweetened, unflavored vegan creamer or milk
-2 Tablespoons vegan buttery spread

1. Juice lemons. No juicer? No problem, try this lemon squeezing trick I used to squeeze my lemons.

2. Combine lemon juice, sugar and starch with a mixer, blender or food processor.
3. Pour into sauce pan with zest and cook on Medium heat 10-15 minutes or until mixture thickens while stirring and monitoring closely.
4. Bring to a boil and allow to boil untouched about a minute before removing from heat and stirring once more.
5. Add in vegan buttery spread and cream, stir to combine completely and pour into containers to chill in fridge until set.

I had enough left over to fill a few small half-pint jars to save for later, I'll probably bring one to my dad since he loves this stuff.

Now break out the cannoli shells! 

Mangia! Mangia!