Choco-Loco Taco
Author: NadaMoo kitchen Modified by: IHHC
Ingredients:
- 4 Gluten-free tortillas (I use Siete Brand)
- 1 Pint NadaMoo (organic dairy free ice cream)
- 1 C. Chocolate chips (I use Enjoy Life brand)
- Cinnamon to taste
- Topping of choice
- Topping of choice
- Coconut Oil
Directions:
- Wrap tortillas in a slightly damp cloth or paper towel and microwave for 30 seconds to steam tortillas.
- Brush tortillas with coconut oil and sprinkle with cinnamon.
- Drape each tortilla over two bars in oven rack and bake at 375 degrees until crispy which should be 7-10 minutes. Use tongs to remove from oven carefully.
- Place on baking sheet and put in freezer for 30 minutes.
- Remove pint of ice cream and allow to soften for 5 minutes.
- Remove tortillas from freezer and stuff with your favorite flavor of NadaMoo!
- Place in freezer for 15 minutes.
- Set out toppings in shallow dishes for quick dipping.
- Melt chocolate over stove in a double boiler or in microwave, and place in a wide mouth bowl.
- Remove tacos from freezer one at a time. Dip taco in melted chocolate and topping of choice and quickly place in freezer. Repeat with the remaining tacos.
- Allow tacos to freeze for 15 minutes.
- Enjoy!