Oh. My. Chocolate. Have you ever had a recipe idea that in your mind was worth winning the Nobel Prize but then you tried to make it and flopped? Like a big flop? Me too. A lot. One day when I become brave I will post photos of said flops, but for now, take my word for it. I’ve got as many oopses as successes!
Okay, so back to chocolate. It makes everything better. And as I was falling asleep a few nights ago I started imagining a chocolate filled ravioli and almost hopped right back out of bed to make it. I made myself go to bed, but in the morning when I awoke, I got down to business. I was actually really skeered that it wouldn’t work because it seemed too awesome to really pan out, but guess what??? IT. TOTALLY. WORKED.
My mom, who is neither paleo nor gluten free, said that these reminded her of a chocolate filled croissant. Score #1. Then she said she thinks anyone of any dietary persuasion would love them. Score #2. Then my neighbor kids all gathered ’round as I was photographing these little gems and begged to taste them. After capturing my images I gave 6 children (mine included) a ravioli to taste test and they all raved. Score #3. So I am feeling like it is safe to say that these were a success on all accounts!!!! Alright alright, less typing more baking – here y’all go! Enjoy!!!
- 2 cups peeled, chopped coarsely, boiled (for 20-25 minutes or until fork tender) yuca root
- 1/3 cup Avocado or olive oil
- 1 teaspoon vanilla
- Pinch sea salt
- 1 tablespoon coconut sugar
- 3 tablespoons coconut flour
- Dark Chocolate/Semi Sweet Chocolate Chips
- Note: I used these Ravioli Cutters but you could use a knife – the ravioli cutters help seal the edges more neatly
- Preheat oven to 400
- Blend yuca, oil, sea salt, vanilla, and coconut sugar in a blender or Nutribullet
- Spoon the dough onto a piece of parchment paper – dough may be sticky
- Let the dough cool and then start sprinkling coconut flour, 1 tablespoon at a time
- Incorporate coconut flour into dough until it is easy to work with and rolls out like glutenous dough
- Make a ball with the dough and then place a 2nd piece of parchment paper on top of your dough
- Using a rolling pin, roll out dough until it is about 1/4 inch thick
- On one half of the dough, make little stacks of chocolate chips, about 3 inches apart – you will use about 1/2 teaspoon chocolate in each middle
- Now carefully life the parchment paper and dough (on the side without chocolate chips) and fold it OVER in half on top of the chocolate side. You should now have your little chocolate stacks sandwiched between two layers of dough
- Take your ravioli cutter, or knife, and stamp around the chocolate, sealing off the edges of each ravioli
- Repeat this process and place your unbaked raviolis onto a parchment lined cookie sheet
- Take remaining dough and start again with step #6 until all your dough is filled
- Baste softened coconut oil on the tops of each ravioli and bake for 15-20 minutes or until golden and crispy
- Chocolate inside will be melty and gooey with a crispy baked ravioli shell!