Preheat oven to 375℉ (190 ℃) and line a baking sheet with parchment paper (not wax paper). Arrange mozzarella cheese slices on parchment paper with enough space in between each slice so they won't melt into each other.
Place baking sheet with the cheese slices into the preheated oven and bake for 5 to 7 minutes or until the edges of cheese are browning. Remove from oven and let the cheese cool for 3 to 5 minutes to firm but not completely harden.*Leave the oven on, as these will return to the oven later.*
In a small mixing bowl combine: peanut butter or nut butter of choice, 1 teaspoon of the cocoa powder, 2 teaspoon of the powdered Swerve, and 2 teaspoon melted coconut oil. Stir until smooth and creamy.
Add ½ tablespoon of chocolate nut butter mixture to the center of each cheese slice and fold one corner of cheese over to the opposite corner pressing down firmly to make a triangle shape. The ravioli won’t seal at the edges but they only need to stay folded over as the edges will seal in the oven heat when returned to the oven.
Once all are folded over, return to the 375 ℉ oven and bake for 2 to 3 more minutes or until edges of ravioli have melted together to seal.
Remove from oven and let cool just until the cheese shell is firm enough to pick up the ravioli and have it keep its shape without bending.
Sprinkle or sift the remaining powdered swerve and cocoa powder over the top of each ravioli. Serve and enjoy.
*all nutritional data are estimates based on the products I used*Yield: 6 ravioli, Servings: 3, Serving Size: 2 ravioli, Net Carbs for 2 ravioli: 4g Amounts per serving-