When I was growing up, my Mom always made a big deal about Valentine’s Day. She always loved this holiday, for whatever reason; so I find it in my nature to carry on the tradition. I always make something for my husband every year, homemade dinner, card, and gift. This past week, he was away on business and I thought I’d try some new recipes out. I found chocolate dessert ravioli on pinterest, but of course, they were full of sugar, had wheat and dairy, and were deep fried. Looked awesome but I knew the recipe needed some tweaking. I figured it out and made these gluten free, paleo, and vegan! Perfect for your chocolate loving significant other! Delicious with or without the sauce, and just in time for Valentine’s Day. (They were also very easy to make, so you can take credit for something that looks way more difficult to make than it actually is)!
Makes 6 large ravioli
for the dough:
- 1 1/2 cups almond flour
- 2 eggs (or 2 tablespoons flax seed with 6 tablespoons water)
- 2 tablespoons raw cocao powder
- sweetener to taste if needed (I didn’t add any, but one or two teaspoons of coconut sugar would work)
for the filling (& also the sauce):
- 1 can of coconut milk
- 1/4 cup honey
- 4 tablespoons raw cocao powder
- 1 tablespoons coconut oil
- coconut sugar to taste, if needed
1. Open can of coconut milk and drain the coconut water (you could use these for a smoothie later)!
2. Add milk to a sauce pan with honey and bring to a boil, stirring frequently to mix the honey well with the milk.
3. Reduce heat but still frequently for 30 minutes or until milk thickens/reduces.
4. When milk is finished, allow to cool (can be put in the refrigerator, where it will thicken more). Preheat the oven to 350 at this time.
5. Combine almond flour, eggs, cocao powder and sweetener (if neeeded) together until dough forms.
6. Roll dough out between two large sheets of parchment paper until 1/2 inch thick.
7. Using a ravioli cutter (a cookie cutter would work just fine also), cut twelve ravioli pieces.
8. Lay ravioli down on a Silpat or greased cookie sheet.
9. Add coconut milk and honey mixture back into sauce pan. Add coconut oil, cocao powder and sweetener, if needed to mixture and stir on low heat until chocolate and oil are completely dissolved.
10. Using a tablespoon, place chocolate sauce in the middle of six of the ravioli circles.
10. Place the six ravioli pieces on top of the ones with the chocolate sauce, carefully pinching the edges. If you really like neat and clean edges like me, I went back with my ravioli cutter over the closed raviolis and peeled off the excess dough (see photo).
11. Excess sauce for filling can also act as drizzle or dipping sauce for serving.
12. Place ravioli in the oven for 7-9 minutes or until the ravioli dough softly bounces back when touched.
13. Serve ravioli warm and with sauce (on top or on the side).
Nutritional Information: note: this amount includes the total amount of ingredients used, but I had lots of extra chocolate sauce, even after drizzling the sauce on top!
Calories: 319 Fiber: 5g Sugar: 13g
Double Chocolate Dessert Ravioli
gluten free, vegan, paleo