Choco Yum Tacos Dessert Recipe
Nostalgic, delicious and allergy-friendly, we loved creating this classic ChocoTaco recipe replacing the nuts with Choco Yums.
Here's how we made them!
Ingredients:
Waffle Cone Shell Ingredients (by veganinthefreezer blog)
- 1 1/2 chia egg which is 1 1/2 tablespoon chia flour and 4 1/2 tablespoons water, mix together and set aside
- 1/4 teaspoon salt
- 1/2 cup organic granulated sugar
- 2/3 cup all-purpose flour
- 2 tablespoons dairy free butter, melted and cooled slightly
- 1/4 cup water
Fillings Ingredients:
- Your favorite dairy-free ice cream. We used vegan vanilla oat based ice cream
- Your favorite allergy-friendly candy. We used Choco Yums.!
- Melted chocolate. We used 1 bag of EnjoyLife Mini Chips
Instructions:
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Make your chia egg in a medium bowl and set aside.
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Preheat the Waffle Cone appliance and preheat to medium.
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Add the salt, sugar and flour to the chia egg. Blend by hand as well as possible.
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Add the melted vegan butter and stir until well blended. Add the 1/4 cup water two tablespoons at a time and make sure it isn’t too loose of a batter.
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Spoon 2 tablespoons of batter in the center of the hot iron.
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Bake for 1 minute then check for proper color. Cook an additional few seconds if necessary.
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Quickly remove the waffle from the appliance and place into your taco shell mold. You have to work fast to get the cone to set in its shape before it hardens.
- Shells can be room temp or frozen to assemble the ChocoTacos.
- Fill shells with your favorite ice cream.
- Add Choco Yums. and place in freezer.
- Melt chocolate chips in a double boiler or microwave.
- Remove ice cream filled taco shells from freezer and drizzle melted chocolate on top. Working quickly, sprinkle more Choco Yums. on top of the melted chocolate. It will harden quickly because of the cold ice cream.
- Place ChocoTacos in the freezer to avoid the ice cream melting too much.
- Enjoy!