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Paleo Baked Chocolate Ravioli

May 12, 2014 by predominantlypaleo 37 Comments

 

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
  1. Preheat oven to 400
  2. Blend yuca, oil, sea salt, vanilla, and coconut sugar in a blender or Nutribullet
  3. Spoon the dough onto a piece of parchment paper – dough may be sticky
  4. Let the dough cool and then start sprinkling coconut flour, 1 tablespoon at a time
  5. Incorporate coconut flour into dough until it is easy to work with and rolls out like glutenous dough
  6. Make a ball with the dough and then place a 2nd piece of parchment paper on top of your dough
  7. Using a rolling pin, roll out dough until it is about 1/4 inch thick
  8. 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
  9. 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
  10. Take your ravioli cutter, or knife, and stamp around the chocolate, sealing off the edges of each ravioli
  11. Repeat this process and place your unbaked raviolis onto a parchment lined cookie sheet
  12. Take remaining dough and start again with step #6 until all your dough is filled
  13. Baste softened coconut oil on the tops of each ravioli and bake for 15-20 minutes or until golden and crispy
  14. Chocolate inside will be melty and gooey with a crispy baked ravioli shell!

Paleo Chocolate Ravioli

Paleo Chocolate Ravioli

Paleo Chocolate RavioliShared with Gluten Free Wednesdays and Allergy Free Wednesdays

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Filed Under: baked goods, dairy free, egg free, gluten free, grain free, nut free, paleo, refined sugar free, soy free, treats, vegan, yeast free

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Comments

  1. Erin C says

    May 13, 2014 at 12:46 pm

    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….

    Reply
    • predominantlypaleo says

      May 13, 2014 at 3:36 pm

      The fruit filled version is coming up next! You read my mind!!!

      Reply
  2. Candace @ Candida Free Candee says

    May 15, 2014 at 6:04 pm

    These look amazing! Is the yuca measured once boiled?

    Reply
    • predominantlypaleo says

      May 15, 2014 at 8:32 pm

      Hi Candace, Yes! I measure the yuca post-boiling.

      Reply
      • Candace @ Candida Free Candee says

        May 23, 2014 at 9:42 pm

        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)!

        Reply
  3. Cristina says

    May 16, 2014 at 4:32 pm

    Is there another root veggie we could use in place of yuca? I can’t find that here.

    Reply
    • predominantlypaleo says

      May 16, 2014 at 8:43 pm

      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.

      Reply
      • geewiz says

        August 31, 2015 at 10:40 pm

        we have sweet potatoes or yams here :/

        Reply
  4. Audrey @ Gluten-Free Vegan Love says

    May 22, 2014 at 12:36 am

    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!

    Reply
    • predominantlypaleo says

      May 22, 2014 at 12:38 am

      Yay Audrey!!! That’s exciting! Be sure to poke around a lil bit, I’ve got some other vegan recipes as well. Take care!

      Reply
  5. Theresa Diaz Gray says

    June 10, 2014 at 3:23 pm

    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

    Reply
    • Theresa Diaz Gray says

      June 10, 2014 at 3:23 pm

      I meant yuca have no idea why I typed yucca…
      Theresa

      Reply
  6. Emily P says

    June 11, 2014 at 7:08 pm

    I’d like to try these as a savory ravioli… what substitutions would you make to the dough? Take out the coconut sugar?

    Reply
    • predominantlypaleo says

      June 11, 2014 at 11:57 pm

      Yes take out the sweet and add in some sea salt. I also have my toasted beef ravioli recipe you could check out!

      Reply
  7. Jana says

    June 15, 2014 at 3:44 am

    Can you make this without the coconut flour?

    Reply
    • predominantlypaleo says

      June 15, 2014 at 5:25 pm

      Yes! The coconut flour is mostly so that it is not sticky if you end up with that issue.

      Reply
  8. Stephanie says

    June 16, 2014 at 3:52 am

    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

    Reply
    • predominantlypaleo says

      June 16, 2014 at 2:05 pm

      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 🙂

      Reply
  9. Candace @ Candida Free Candee says

    June 17, 2014 at 9:43 pm

    These were crazy good. I made them with a blueberry and cherry filling…SO good!

    Reply
    • predominantlypaleo says

      June 18, 2014 at 1:17 am

      Yummy! Thanks for letting me know Candace!

      Reply
  10. Achama U (On the Road to Healing) says

    June 19, 2014 at 4:45 pm

    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?

    Reply
    • predominantlypaleo says

      June 19, 2014 at 4:47 pm

      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!!!

      Reply
  11. Kristen says

    July 4, 2014 at 11:06 pm

    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.

    Reply
    • predominantlypaleo says

      July 5, 2014 at 2:57 am

      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 🙂

      Reply
  12. Jen says

    December 8, 2014 at 3:25 am

    Can these be frozen (either pre or post baking)?

    Reply
    • predominantlypaleo says

      December 8, 2014 at 7:10 pm

      I haven’t tried but I would *THINK* yes!

      Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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