Chocolate Tacos
Chocolate Tacos
Prep
30min
Total
30min
Servings
4
Ingredients
10
Level
Mod
Prep
30min
Total
30min
Servings
4
Ingredients
10
Level
Mod
Recipe by:Lisa Viger
Chocolate Tacos
Prep:30minTotal:30minServes:4
Ingredients
Chocolate taco shells
Banana ice cream
Nut cream
Chocolate sauce
Directions
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.
Ingredients
Chocolate taco shells
Banana ice cream
Nut cream
Chocolate sauce
Directions
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.
Directions
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.
Notes

Chocolate-Tacos-FTR-638x315

Lisa Viger

Chef: 

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