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!!!
Ingredients:
- 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!
Shared with Gluten Free Wednesdays and Allergy Free Wednesdays
Yep….totally making these this weekend! Maybe with a fruit preserve filling to make it AIP…..hmmm a whole new world has opened up here….
The fruit filled version is coming up next! You read my mind!!!
These look amazing! Is the yuca measured once boiled?
Hi Candace, Yes! I measure the yuca post-boiling.
Thanks so much! I hope to try these tonight! I am going to try it with fruit but only because I can’t eat chocolate right now (AIP)!
Is there another root veggie we could use in place of yuca? I can’t find that here.
Yuca is the same as cassava, can you find it? You could also work with tapioca flour but I have not personally experimented with the flour itself, just the yuca root.
we have sweet potatoes or yams here :/
I just saw your recipe featured on Allergy-Free Wednesdays and all I have to say is WOW! I can’t believe I can eat this 🙂 Thanks for the great recipe!
Yay Audrey!!! That’s exciting! Be sure to poke around a lil bit, I’ve got some other vegan recipes as well. Take care!
This is totally exciting. Finally a paleo recipe that uses something that is easy for me to buy (We’ve reitred to Merida Yucatan, and things like arrowroot are not available here) ! I saw your video on Empowered Sustenance.
When I was growing up, my mom bought frozen yuca from Casa Lucas in San Francisco a couple of times a year. I think it’s more available now in both Asian and Latin American markets in the states. We ate more yuca and malanga than we ate potatoes. There are lots of Cuban recipes for yuca btw. Anyway, I wanted to make a comment on the video, that waxy stuff is probably wax, because I have never seen it on fresh yuca bought at the mercado from the root vendor. If you remove the core after boiling but before mashing it’s easier than picking out the pieces. Yuca fritters are great with a mojo de ajo (lots of garlic and onions cooked in olive oil with some sour orange or ACV added).
I’m off to the mercado to buy some yucca and make some treats! Thank you so much.
regards,
Theresa
I meant yuca have no idea why I typed yucca…
Theresa
I’d like to try these as a savory ravioli… what substitutions would you make to the dough? Take out the coconut sugar?
Yes take out the sweet and add in some sea salt. I also have my toasted beef ravioli recipe you could check out!
Can you make this without the coconut flour?
Yes! The coconut flour is mostly so that it is not sticky if you end up with that issue.
I am so stoked to have found this recipe (via Paleo Parents). I have a son with many many food allergies including nuts and coconut which makes paleo sweets recipes nearly impossible for him. Thank you!!!! Do you have any more recipes using Yuca? Thanks 🙂
Stephanie
Hi Stephanie! I have lots of yuca recipes! Empanadas, egg rolls, calzones, pizza crust and more! In the right column there is a search tool, if you type yuca you can find them all! Thanks 🙂
These were crazy good. I made them with a blueberry and cherry filling…SO good!
Yummy! Thanks for letting me know Candace!
This just looks tooooo delicious, but I’m really sad now because I can’t actually tolerate coconuts – do you know of any other AIP alternatives that i can sub coconut flour for – you would be such a girl-saver?
You can actually omit the coconut flour or add a little extra tapioca/arrowroot flour if your dough is too sticky. If your raviolis are not crisping up to your liking, turn up the heat on your oven and that should help!!!
Wow — thanks for introducing me to yuca! Who would’ve guessed that ugly stuff could be turned into chocolate ravioli? It’s magic! 🙂 It wasn’t a quick process to make these, but I’d say it was well worth the effort in the end.
So glad to hear it was worth the effort! Yes, yuca work is a little time consuming but I find with anything homemade, it pays off in the end! Thanks for your feedback 🙂
Can these be frozen (either pre or post baking)?
I haven’t tried but I would *THINK* yes!