Chocolate Taco with Chocolate Chia Soft Serve!
Another recipe I adapted from Raw on $10 a day (or less) …pure genius! We are always on a time restraint in our house (read:impatient) so dehydrating isn’t always an option. These are not raw as we used an oven to speed up the cooking process for the shells.
- 1/2 cup ground flax seeds
- 1/2 cup water
- 2 ripe bananas
- 4 tablespoons cacao or cocoa powder
- pinch salt
- 2 tablespoons cacao or cocoa powder
- 2 tablespoons agave
- 2 tablespoons olive oil or coconut oil
- a few chopped walnuts and strawberries
These are so much fun. They really do look like little chocolate tacos with all the fixings. And … it’s chocolate, which is always a good thing.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 baking sheets. Bake at 225* in oven for about 15-20 minutes, flip and bake 15 minutes more. Shell with take on a cooked pancake look and become less flimsy. Let cool to room temperature.Make the chocolate chia soft serve. Combine all the ingredients in the food processor and puree until very smooth. Freeze until ready to use.
The chocolate sauce is just cacao powder, agave, and either olive oil or coconut oil stirred together. Coconut oil will make a hard chocolatey shell; olive oil will stay liquid. Either way is really good.
To assemble, spoon the ice cream into the shells, add a few walnuts and strawberries, and a drizzle of sauce.
Shells Cooking at low temp in the oven.
Categories: Desserts, Heather Millbach
Tags: easy recipe, easy recipes, easy vegan recipe, Healthy Dessert, healthy eating, healthy recipes, heather millbach, Recipes, vegan, vegan desserts, vegan recipes, vegetarian, vegetarian recipe