A dessert worthy of your Valentine is no small feat. It has to show how much you care, it has to taste amazing, and of course, assist in the art of seduction. At least that’s how I see it.
So I started thinking about what my ‘sweetheart’ would love and got to work. It had to be heart healthy, a little playful and pretty to look at. And of course, chocolate needed to make an appearance somewhere.
Which brings me to this creation. Dark Chocolate hazelnut-filled wontons with raspberry coulis and coconut whipped cream.
Which makes this dreamy dessert vegan, too. #bestillmybeatingheart
Why hazelnut? Because, I studied in Italy for 6 months when I was in college and during that time, I fell in love with this perfect little chocolate called Baci. It was this beautifully-smooth, dark chocolate enrobed morsel with a perfect little bite of hazelnut on top, and chopped hazelnuts throughout the chocolate filling. Appropriately, Baci means ‘kisses’ in Italian. To think of it makes my mouth water, and my eyes a little bit, too. What fond memories I have of that place. Scootering around Rome, eating Baci and pasta with abandon and studying art history without a care other than what flavor of gelato we were going to try next.
Back to the wontons.
This recipe is super simple and comes together quickly in the oven. No deep fat frying here, my friends, and you don’t need to have an air fryer, either. Just a brush of coconut oil gets the wontons nice and crispy. The raspberry coulis adds a nice pop of acidity and color and of course, what V-day dessert would be complete without whipped cream.
Here’s to your heart, your sweetheart and the love language of food. May it always bring you back to each other.
Dark chocolate and hazelnut wontons with raspberry coulis and coconut whip
- 8 wonton wrappers (I used Twin Dragon wrappers from JSL Foods)
- 4 oz dark chocolate with hazelnuts squares (70% or more dark chocolate)
- 2 tablespoons raw coconut oil, melted
- 1 teaspoon monkfruit sweetener
For the raspberry coulis:
- 1 cup fresh raspberries, washed with eatCleaner Fruit + Veggie Wash
- 1 teaspoon granulated monkfruit sweetener
- 2 teaspoons fresh lemon juice
- 1/3 cup coconut whip
- 3 oz dark chocolate chips
- 1 1/2 teaspoons raw coconut oil
- Preheat oven to 325F.
- Working on a lined baking sheet, lay 4 wonton wrappers, spaced a few inches apart. In a ramekin, combine melted coconut oil with 1 teaspoon monk fruit sweetener. With a pastry brush, dip into melted coconut oil mixture and brush both sides of each wonton wrapper.
- Place 1 oz chocolate square in center of wonton, leaving at least ¼” around each square. Place another wonton wrapper on top and gently push down edges to seal wonton wrappers together around each chocolate square. Brush top of wonton with coconut oil.
- Bake on center rack for 14-15 minutes or until golden brown (good idea to check at 12 minutes and see how they’re looking).
- In the meantime, make the raspberry coulis. In a small saucepan, combine the raspberries, 1 teaspoon monk fruit sweetener and ½ cup water and bring to a boil. Reduce heat to low and cook for about 10 minutes until reduced and thickened. Remove from heat and push mixture through a fine-mesh strainer into a clean bowl. Whisk in lemon juice and allow to cool to room temperature.
- Remove baked chocolate wontons from oven and allow to cool for 5 minutes. Position on serving plate.
- Melt 3 oz. chocolate chips with coconut oil in microwave for 60 seconds; stir until smooth. Spoon coconut whip onto each wonton and finish with a dizzle of raspberry coulis and melted dark chocolate. Optional, but highly desirable – serve with a side of freshly washed berries
For the Wontons…
You can purchase Twin Dragon Wrappers at”: Walmart, Albertsons, Shaw’s, Von’s, Stater Bros, Fred Meyer, QFC, Safeway, Associated Stores, Giant Stores, Shop N Shop, Winco, and Price Chopper! If they are not in your local store, ask them to carry Twin Dragon Wrapper products!