Image may be NSFW.
Clik here to view.
National Chocolate Week has come and gone and, despite promising another chocolate recipe for you last week, it never happened. But, it is never too late to post a healthy chocolate treat recipe, is it?
Much has been written in the past few years about the benefits of chocolate. In fact, far from being something to avoid, chocolate has over 40 health benefits. But, while there are a few good examples, the food and confectionary industry has hijacked the the more headline-grabbing findings to promote their far from healthy food products. It seems that anything with a sniff of dark chocolate – and especially cacao – is labelled healthy, good for you, helps fight heart disease, improves your mood, ups fertility, yada yada. Look closer, however, and you might find that most of these so-called healthy chocolates contain plenty of added sugar {in various guises}, added fat, calorific or nutritionally empty fillers, as well as serving sizes that perpetuate our tendency towards ‘portion distortion‘.Image may be NSFW.
Clik here to view.
Today’s recipe errs mostly on the side of healthful, being modest in serving size, minimally and naturally sweetened, containing filling and healthy fat and protein, and with a whack of beneficial cacao. It gets better: they are also crisp on the outside and gooey in the middle. A win-win situation if ever I saw one.
Clik here to view.
Wonton wrapper: the size you need for this recipe is 3.25 x 3.25 inches.
The bought wonton wrappers I use are small and fairly innocuous in the scheme of things {see right image}, but here is recipe to make your own. I might try making a batch with chestnut flour, or at least spelt flour, and see how I get on. Here is a gluten-free recipe that depends on a specific proprietary flour blend. If you have a favourite wonton dough recipe – whether traditional or gluten-free – do let me know. Most brands are just flour, water, egg and a little salt {very few will use free-range or organic eggs, I imagine}.
If you aren’t making your own, look in your supermarket freezer section or a Chinese grocer and pick up a pack of the small ones for this recipe. As you only use about 12 of these wrappers per batch – unless you get carried away – you may want ideas for the rest of the packet.
Leftovers can go savoury. These little crackers look great, as do these steamed wonton ideas over at foodrepublic.com. This oddly titled but interesting article will spark your own ideas of what to do with these floppy little tiles of dough. I have in the past pushed oiled wonton wrappers into mini muffin tins to bake into brilliant little crispy cups. The baked cups can then be filled with sweet or savoury fillings. Eating one-bite treats is much more fun and convivial than knife and fork food.
And making and eating this one-bite treat is definitely fun.
Image may be NSFW.
Clik here to view.
Baked Chocolate Wontons
Most recipes of this ilk call for frying. This is so not necessary! Who needs the added complication and calories of frying when baking is just as good. If you are making these for a small gathering, first of all double or triple the recipe. But also make them up ahead of time and keep in an air-tight container, baking just before you wish to enjoy them. Oh, and the filling would be nice on pancakes, waffles, toast and slices of fruit. For vegans, use phyllo pastry cut into little squares and layer about three together per wonton.
I made my mixture a bit nubbly but, if you have a high-speed blender like I have, process to a ‘cream’ if you like.
50g (1/2 cup) pecans, preferably toasted in 180C/350F oven for eight minutes
1 heaped tbsp raw cacao powder OR best-quality cocoa, plus a little extra for serving
2 pitted Medjool dates OR 3 Deglet Nour dates
2-finger pinch of salt
½ tsp vanilla powder or extract
1 tbsp coconut oil – as liquid, OR milk {plant or dairy}
12 small wonton wrappers, with a few more just in case
Palmful of evenly chopped dark chocolate
Extra liquid coconut oil or melted butter/rapeseed oil for brushing wontons
Image may be NSFW.
Clik here to view.
1. Preheat the oven to 180C/350F. Line a baking tray with parchment/wax paper {preferably unbleached}.
2. Put everything but the dark chocolate and extra coconut oil in a food processor or blender {I use my Froothie}, and blend until smooth or almost smooth – your choice.
3. Spoon a teaspoon of the mixture into each wonton and top with a piece of chocolate. Brush a little water around the outer edge and pull edges over to make a triangle, or make other shapes if you like. I made a variety of shapes for you to choose from: ‘purse’, cylindrical and triangles.
4. Lightly brush each wonton with melted coconut oil, rapeseed oil or melted butter and place on the lined baking tray and bake in the oven for 10 minutes.
Serve hot with extra cacao powder, or a mix of cacao and unrefined icing sugar. Spices such as cinnamon, cardamom, and even five-spice, are all lovely to add either to the wontons or in the dusting garnish.
Note: A serving would be three-four wontons per person.
Variation: use a small banana instead of dates
Quick variation: halve dates and place a piece of chocolate and pecan on each half; wrap in a wonton and bake!
Clik here to view.
Image may be NSFW.
Clik here to view.
Image may be NSFW.Clik here to view.
