Cannoli with Peanut Butter Filling

Ingredients

 * Peanut butter Mousse
 * 3 cups soymilk
 * 12 oz. cocoa butter, chopped into pieces
 * ¾ cup plus 2 Tbs. organic Sugar
 * 1 Tbs. pure vanilla extract
 * ½ cup smooth or chunky Peanut butter
 * 3 Tbs. maple syrup
 * Cannoli Shells
 * 2 Tbs. peanuts
 * 1 ½ cups all-purpose flour
 * 2 Tbs. cocoa powder
 * ¼ tsp. salt
 * ¾ cup organic Sugar
 * ¼ cup plus 1 tsp. canola or grapeseed oil
 * ¼ tsp. egg replacer powder
 * 1/8 tsp. guar gum
 * ½ cup water
 * ½ cup soymilk
 * 1 Tbs. maple syrup
 * 1 ½ tsp. pure vanilla extract
 * Cannoli
 * 1 batch Peanut butter Mousse
 * 2 blood oranges, segmented and juice reserved
 * 2 Tbs. agave
 * 2 Tbs. cacao nibs for garnish

Directions

 * 1) To make Peanut butter Mousse:
 * 2) Place 1 cup soymilk in 2-cup measuring cup.
 * 3) Add cocoa butter until contents reach 1¾ cups.
 * 4) Fill bottom of double boiler with water, and bring to a simmer over low heat.
 * 5) Place soymilk–cocoa butter mixture, remaining soymilk, Sugar and vanilla in top half of double boiler, making sure water does not touch top half.
 * 6) Stir until mixture is melted and heated through.
 * 7) Let cool to to maximum 100F—a very important step.
 * 8) When cool, beat 2 minutes.
 * 9) Add Peanut butter and maple syrup, mixing well.
 * 10) Pour mixture into container, and let cool at room temperature 15 minutes.
 * 11) Refrigerate overnight to firm.
 * 12) To make Cannoli Shells: Preheat oven to 350F.
 * 13) Toast peanuts in oven, 5 to 7 minutes, until lightly brown.
 * 14) Grind in food processor about 30 seconds, or until coarsely chopped.
 * 15) Sift together flour, cocoa powder, salt and Sugar.
 * 16) Brush sheet pan with 1 teaspoon oil, and line with sheet of parchment paper.
 * 17) Place egg replacer, guar gum, water, ¼ cup oil, soymilk, maple syrup and vanilla in blender.
 * 18) Process on high about 1 minute, or until thoroughly emulsified.
 * 19) Add wet ingredients to dry ingredients, and whisk until smooth.
 * 20) Using offset metal spatula, spread about ½ teaspoon of batter in circle on parchment, 2 to 3 inches in diameter and about 1/16-inch thick.
 * 21) Repeat with remaining batter until sheet pan holds 4 to 6 shells.
 * 22) Sprinkle shells with ground peanuts, and bake about 7 minutes.
 * 23) Rotate tray, and bake 3 or 4 more minutes, or until cannoli shells look dry, but are still malleable.
 * 24) Using metal spatula, loosen shells from sheet pan.
 * 25) To assemble shells, wearing oven mitts, wrap first shell around handle of whisk, and hold 2 or 3 seconds, or until set.
 * 26) Slide shaped shell off whisk handle, and set aside to cool.
 * 27) Repeat with remaining shells, working quickly before shells harden.
 * 28) If too firm, place shells back in oven 2 minutes at a time.
 * 29) Place Peanut butter Mousse in pastry bag fitted with star tip, and pipe mousse into each cannoli shell.
 * 30) To serve, toss blood orange segments, reserved blood orange juice and agave in bowl.
 * 31) Distribute evenly between six dessert plates.
 * 32) Place two cannolis on each plate, and sprinkle with cacao nibs.