Thanks Jane for suggesting this delicious choco taco recipe! Gluten free, paleo, and perfect for clean eating, these dessert tacos are a sweet treat that won’t break your diet. They’re a perfect after school treat for kids too!
2/3 cup gluten free flour mix
3 tbs almond milk
½ teaspoon vanilla extract
2 tbs + 1tbs melted coconut oil
¼ cup coconut sugar
½ cup sugar free dark chocolate chips
Banana Ice Cream –
Combine eggs, salt, almond milk, vanilla, and coconut sugar in a mixing bowl and whisk together. Stir in gluten free flour mix and coconut oil until batter is smooth.
Scoop one tablespoon of the batter mixture onto a griddle pan on medium heat. Using a spatula spread the mixture into one even layer making a circle about 5 inches in diameter. Cook for 3-4 minutes and flip. Continue to cook for 1-2 minutes until the batter is fully cooked through.
Carefully lift the shell off the pan and place it on the spine of an upside down book (this method is the so fun!) to cool. This will create your taco shell shape. Let cool until they are hardened.
To assemble your choco tacos, take a shell and spoon banana ice cream (of any flavor you choose) inside until it reaches the edge of the taco. Place this in the freezer for an hour to harden.
While the ice cream hardens, using the double broiler method, melt ½ a cup chocolate chips and 1 tablespoon coconut oil together until smooth. Take your ice cream taco out of the freezer and drizzle the melted chocolate over the top until completely covered. Sprinkle slivered almonds on top. You can place back into the freezer to eat later or eat right now. Enjoy!
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Life of Riley Kevin MacLeod (incompetech.com)
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