Description
Dark Chocolate “Choco-Tacos” in 30 minutes! Crispy corn tortillas stuffed with vegan dark chocolate ice cream dipped in chocolate with your favorite toppings.
Ingredients
- 1 pint Coconut Bliss Organic Dark Chocolate Ice Cream
- 5–6 corn tortillas, baked
- 1 10 oz. bag dairy-free chocolate chips (reserve 1/4 cup for topping)
- 1/4 cup unsweetened shredded coconut
- 1/4 cup crushed peanuts
Instructions
- Bake your corn tortillas if you haven’t already done so, following these instructions.
- Prepare a baking sheet with parchment paper and set aside.
- Place baked corn tortillas in a taco holder and fill with chocolate ice cream. Carefully press the ice cream into the baked tortillas to fill completely to the taco edge and smooth down with the back of a spoon. Place tacos on a parchment lined baking sheet in the freezer for 15 minutes until solid again.
- Meanwhile, melt the chocolate on the stovetop. Pour contents of the bag (reserving 1/4 cup for topping) into a small saucepan and heat over medium low until fully melted. Transfer to a large heat-safe bowl.
- Remove the tacos from the freezer and pour melted chocolate over the top rim of each taco shell, encasing the chocolate ice cream completely. Some of the ice cream may melt during this process– that’s OK. Once you have an even chocolate layer, quickly sprinkle your desired toppings on the chocolate before it melts. I used a mix of shredded coconut, crushed peanuts, and chocolate chips.
- Place the chocolate covered tacos back on the baking sheet and place back in the freezer for another 10-15 minutes, until firm. Remove from the freezer and serve immediately.
- Dessert tacos are best when fresh, but can be stored in the freezer for 1-2 weeks.
Notes
Cook time does not include time to bake corn tortillas
- Prep Time: 45 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Refined Sugar-Free