Natalie Norman

Raw Vegan Chocolate Pumpkin Cannoli

raw vegan chocolate pumpkin cannoli

Raw Vegan Chocolate Pumpkin Cannoli


  • Easy dehydrated raw vegan recipes
  • Healthy raw food desserts
  • Chocolate pumpkin flavor
  • Sneaky raw pumpkin substitution
  • Low-fat raw vegan food 

It’s autumn. Leaves are falling. Pumpkins are everywhere, and the holidays are coming! But don’t worry about blowing your healthy diet on sweets and treats that make you sick or defeat your weight loss goals. I have raw food recipes for you that will satisfy your sweet tooth and nourish your body!

These Raw Vegan Chocolate Pumpkin Cannoli are actually a trick and a treat! How? Well, confession, they contain no pumpkin. WHUT? Yes, I used my sneaky trick of blending raw carrots and avocado to create the perfect pumpkin flavor in this easy raw vegan dessert recipe. But if you have pumpkin on hand and want to use it instead of carrots, go right ahead. I like to use carrot in raw vegan pumpkin recipes because carrots are denser and naturally sweeter.

Enjoy this raw food dessert! And be sure to subscribe to my newsletter for the latest raw vegan recipes, weight loss support, and vegan lifestyle tips.

Yours in delicious heath,



Raw Vegan Chocolate Pumpkin Cannoli


Cannoli Shells

2 cups banana
1 cup raw unsweetened coconut flakes
1/4 tsp cinnamon
1 tsp vanilla bean powder

Chocolate Pumpkin Filling

1.5 tsp vanilla bean powder
1/4 tsp cinnamon
2 medjool dates, pitted, or 2 tsp date sugar
1/4 tsp pumpkin pie spice
1/4 cup raw cacao powder
1/2 cup avocado
1 cup raw carrot



Cannoli Shells: Blend ingredients in food processor fitted with "S" blade. Spread mixture onto a teflex sheet that's been placed on top of a dehydrator tray, then place tray into your trusty dehydrator. The links to these useful kitchen items go through my Amazon store, so while you aren't charged anything different, if you purchase through my links I might receive a small commission which in turn helps me support the costs of running this website. So, thank you!

batter on dehydrator sheet

Dehydrate until dry but soft enough to bend. I typically start of dehydrating at a higher temperature than 118F for the first hour, as it takes a while for wet mixtures to heat up. So don't worry about exceeding 118 degrees at first. After the first hour or so, turn the temperature down to around 118 and leave it there for the duration. When the mixture has dried but is still bendable, gently peel the entire sheet off and cut it into circles. You can make the circles 4-6" in diameter depending on the look and serving size you want for your cannoli. Any remaining scraps are a great little snack for you!

Chocolate Pumpkin Filling: Blend filling ingredients in a high-speed blender until emulsified. Taste the mixture ad adjust sweetness and seasoning to your individual liking. Spoon mixture into your circular cut-outs and then roll them up, placing a half toothpick into the center to hold them. Top with crushed nuts of your choosing. I had some raw almonds on hand, so I placed them into a baggie, smashed them, and sprinkled them on top.


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