Copycat Choco Tacos
dessert
kid-approved

Copycat Choco Tacos

By
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Ingredients

For the Choco Tacos:

  • 2/3 cup blanched almond flour
  • 1 large Nellie’s Free Range Egg
  • 1 large Nellie’s Free Range Egg, white only
  • 1 teaspoon coconut sugar
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 teaspoons coconut oil, plus extra to grease waffle cone maker
  • 12 ounces chocolate chips
  • Vanilla ice cream
  • Dye-free sprinkles
  • Dye-free chocolate gems
Copycat Choco Tacos
  • dessert
  • kid-approved

Prep Time: 5 minutes

Cook Time: 10-15 minutes

Yield: 3 Choco Tacos

Ingredients Directions
  • dessert
  • kid-approved

Prep Time: 5 minutes

Cook Time: 10-15 minutes

Yield: 3 Choco Tacos

Ingredients Directions

Ingredients

For the Choco Tacos:

  • 2/3 cup blanched almond flour
  • 1 large Nellie’s Free Range Egg
  • 1 large Nellie’s Free Range Egg, white only
  • 1 teaspoon coconut sugar
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 teaspoons coconut oil, plus extra to grease waffle cone maker
  • 12 ounces chocolate chips
  • Vanilla ice cream
  • Dye-free sprinkles
  • Dye-free chocolate gems

From the recipe author: These copycat Choco Tacos are a cleaned up version of the classic made with ingredients that even my 5 year old can pronounce. Let's make real food the norm. Let's build core memories with food that's not only delicious but also healthier than what's on the ice cream truck.

To make the Choco Tacos:

  1. Preheat a waffle maker.
  2. In a large bowl, combine the almond flour, eggs, coconut sugar, maple syrup, and vanilla extract. Mix well.
  3. Brush coconut oil over the surface of the waffle maker. Pour 1/4 cup batter on the griddle and close the lid. Let cook for 4 minutes.
  4. Using a rubber or silicone spatula, peel the waffle off the griddle and place over a rack or wooden spoon suspended by 2 baking dishes to create a rounded taco shape. Let it cool over the wooden spoon and repeat for the remaining batter.
  5. Line a baking sheet with parchment paper. Transfer the taco shells to the baking sheet and add ice cream, smoothing it out with a spoon. Freeze for 30 minutes.
  6. In a microwave, melt the chocolate chips and 2 teaspoons coconut oil. Dip the taco into the melted chocolate and use a spoon or silicone brush to evenly coat it. Top with sprinkles and chocolate gems. Freeze for 10 minutes before enjoying.

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