GLUTEN-FREE CHOCO TACOS
Why hasn't anyone invented a Choco Taco 2.0?
I remember when I was younger, going to the beach with my mom and always getting a choco taco from the ice cream man. It was the coolest concept to me, that the taco shell tasted like a waffle cone, and the surprises of texture and ice cream never became boring to me.
I've been trying to come up with more inventive desserts to share on my Instagram and website, as so many recipes out there repeat themselves. I'm excited to say these were probably one of the most fun recipes I've made.
They're gluten-free because I know a lot of my followers don't eat gluten (plus my dad has celiac and he's my number one taste tester!)
I suggest you make these for Valentine's Day because they will make anyone fall in love with you immediately. Single? Get a group of friends together for a taco party, and finish the night with these.
- 1/3 cup almond meal
- 1/3 cup gluten-free flour
- pinch of salt
- 2 tablespoons of room temperature butter
- 1/4 cup soy milk
- 1/4 tsp almond extract
- 2 egg whites
Combine all the ingredients well with a whisk until a smooth batter has formed.
Heat coconut oil in a frying pan, and drop in 3 inch round circles (you're cooking these like pancakes.) Let cook about 3 minutes on each side, until browned and hardened.
Remove from heat and fold over a cutting board, so a taco shell shape forms. Let harden.
Keep in mind you don't want these to be too hard like a store-bought taco shell, or else they would break when you fill them with ice cream!
*Recipe adapted from Food52
From here, you can take control! I filled mine with ice cream, berries, chia seeds and sesame seeds, and melted chocolate.
Have fun with a variety of nuts, seeds, fruits. Maybe some caramel, or pretzels... Tag me in yours if you make these!