Chocolate Tacos

Chocolate Tacos

Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Chocolate Tacos
Serves
Serves
4
4
Level
Level
Mod
Mod
Ingredients
Ingreds.
10
10
Total
Total
30min
30min
Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Chocolate Tacos
Serves
Serves
4
4
Level
Level
Mod
Mod
Ingredients
Ingreds.
10
10
Total
Total
30min
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 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!

Ingredients
Chocolate taco shells
Banana ice cream
Nut cream
Chocolate sauce
Servings:
Units:
Directions
Prep
30 min
Total
30 min
Shells
  1. Make the shells first. Use finely ground flax seed and soak in water for about twenty minutes, until gooey.
  2. 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.
  3. 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.
  4. 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
  1. 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
  1. Puree ingredients in a bullet type blender until smooth. Refrigerate. It will thicken some as it cools.
Chocolate sauce
  1. 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
  1. 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:

Chocolate-Tacos-FTR-638x315

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Votes: 1
Rating: 5
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Lisa Viger

Chef: 

Vegan artist, photographer, and gardener who publishes daily raw menus on $10 a day or less, Rawon10.com

 

One Comment

  1. Pingback: Super Guacamole! - Raw Food Magazine

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