Preheat oven to 400º. Lightly oil two mini-muffin tins.
In medium mixing bowl, stir together flour, brown sugar, flax, cinnamon, salt and baking powder. Add soy or almond milk and oil, and stir well with a fork to incorporate. Work into a dough and gently knead a few times until smooth and elastic. Divide dough into 2 balls. Lightly flour a work surface and use a rolling pin to roll each ball into about a 12-inch square, about ⅛ inch thick. Using a pastry cutter or drinking glass, cut 2 ½-inch circles into dough. Gently lay circles into prepared mini muffin tin, lightly pressing down if needed to ensure the circles conform to the inner surfaces of muffin cups.
Bake 10-12 minutes, until lightly browned. Remove from oven and transfer to a cooling rack. Allow to cool completely.
To Make the Vegan Cannoli Filling:
Place cashews, tofu, milk, lemon juice, vanilla and salt into food processor bowl and blend until relatively smooth, stopping to scrape down sides of bowl as needed. Add powdered sugar and continue to blend until smooth, adding a bit extra powdered sugar if the mixture seems too thin, and a bit extra milk if it seems too thick.
Transfer to a bowl, cover and chill for at least 30 minutes.
To Make the Vegan Cannoli Bites:
Transfer filling to a piping bag or a plastic bag with the corner snipped off, and pipe into shells, or simply spoon the filling into shells. Sprinkle with mini chocolate chips or shavings.
Work in batches if you don't have two mini muffin tins. Just allow the tin to cool a bit before starting your second batch.Enjoy Life brand mini chips are vegan and the perfect size for these cannoli bites. If you can't get your hands on vegan chips or chocolate shavings, feel free to finely chop up a vegan chocolate bar or simply dust the tops of your bites with some cocoa powder.Be sure to make a full batch of the filling, to ensure that it blends up well. If you'd like to scale down the recipe size, simply freeze any unused filling and thaw it out for later use.