Back in middle school, the chocolate and ice cream filled tacos were the item that carried the most cache. If you bought one, you could trade up or down for whatever you wanted in the cafeteria. Over the years, we've gotten more health conscious, but we still like to indulge! So when thinking of a fun summer treat, this was the food that first came to mind.
In order to change it for today's diet, we teamed up with our friends at Eating Evolved to supercharge our simple (and really fun!) dairy-free spin on this classic summer treat.
Siete Taco Chocos
30 Minutes, Serves 4
- 1 Pack Siete Almond Flour Tortillas
- 2 Pints New Barn Almond Creme (Vanilla Flavor)
- 3 Bars of Eating Evolved Primal Chocolate (70%)
- 2 cups of Almonds, finely chopped.
- Pre-heat the oven to 350ºF
- Once, pre-heated, take your ice cream out of the freezer to soften.
- Take two Siete Almond Flour tortillas, place them around each other, then span two spines of the oven rack with the two tortillas (see below for reference). Repeat four time for four taco chocos.
- Bake for 3-7 minutes, until the tortillas have become firm and are just barely golden.
- While you're waiting, take your three bars of primal chocolate and briefly heat in the microwave at thirty second intervals until melted. Alternatively, you can heat the chocolate in a double boiler.
- Take your taco shells out of the oven and place them on a baking pan. Fill with softened ice cream. Put into freezer for 5 minutes to re-solidify.
- Dunk, drizzle, or splash your tortillas with the melted chocolate, making sure to get some in the area between the two tortillas and on the outside of the shell. Coat with chopped almonds.
- Put back into the freezer for 10-15 minutes.