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.

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.

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

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.

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