Name: Chocolate Tacos
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 cup ground flax seeds; 1/2 cup water; 2 bananas; 4 Tbsp cocoa ((or cocoa powder)); pinch of salt; 4 bananas; 4 Tbsp cacao ((or cocoa powder)); pinch of salt; 1/2 cup nuts; 1/4 cup water; 1 Tbsp agave; 1/2 tsp vanilla; pinch of salt; 2 Tbsp cacao ((or cocoa powder)); 2 Tbsp agave; 2 Tbsp olive oil ((or coconut oil)); walnuts ((and strawberries, a few chopped))

Serves

Level

Mod

Ingredients

Ingreds.

Total

30min

Serves

Level

Mod

Ingredients

Ingreds.

Total

30min

Chocolate tacos! And you thought chocolate pizza was out there. Well now if you’re looking to take a little bit of a Mexican approach towards your dessert-version of a classic favorite dish, then why not whip up some chocolate tacos?

Chocolate taco shells, banana ice cream, vanilla nut cream, and chocolate sauce. They may leave you wanting a siesta, but they’re still pretty good for you! A great snack for a hot day.

Like all of Lisa Viger’s fantastic recipes, these dessert tacos can be made for under $10. You’d have a hard time even finding tacos that aren’t made of chocolate for that price!

Chocolate taco shells, banana ice cream, vanilla nut cream, and chocolate sauce. They may leave you wanting a siesta, but they’re still pretty good for you! A great snack for a hot day.

Like all of Lisa Viger’s fantastic recipes, these dessert tacos can be made for under $10. You’d have a hard time even finding tacos that aren’t made of chocolate for that price!

Ingredients

Chocolate taco shells

1/2 cup ground flax seeds
1/2 cup water
2 bananas
4 Tbsp cocoa (or cocoa powder)
pinch of salt

Banana ice cream

4 bananas
4 Tbsp cacao (or cocoa powder)
pinch of salt

Nut cream

1/2 cup nuts
1/4 cup water
1 Tbsp agave
1/2 tsp vanilla
pinch of salt

Chocolate sauce

2 Tbsp cacao (or cocoa powder)
2 Tbsp agave
2 Tbsp olive oil (or coconut oil)
walnuts (and strawberries, a few chopped)

Servings:

Units:

Directions

Prep

30 min

Total

30 min

Shells

Make the shells first. Use finely ground flax seed and soak in water for about twenty minutes, until gooey.
In a food processor with an “S” blade, puree the bananas until smooth. Add in the soaked flax, cocoa powder and salt and process briefly.
Spread in eight circles on lined dehydrator trays. Let dehydrate for about an hour at 105 degrees, until dry to the touch on the side facing up.
Flip and peel the sheet away. Let dry another couple hours in the dehydrator. Then, gently fold in half. Use a twisted piece of wax paper to make a brace to hold the taco shell slightly open. Let dry this way for another couple hours. Let cool to room temperature.

Banana Ice Cream

Combine all the ingredients in the food processor and puree until very smooth. Then put in an ice cream maker and process until like soft serve. Freeze.

Nut cream

Puree ingredients in a bullet type blender until smooth. Refrigerate. It will thicken some as it cools.

Chocolate sauce

Stir the cacao powder, agave, and either olive oil or coconut oil together. Coconut oil will make a hard chocolatey shell; olive oil will stay liquid. Either way is really good.

To assemble

Spoon the ice cream into the shells, add a dollop of nut cream, a few walnuts and strawberries, and a drizzle of sauce.

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

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