Choco-Loco Taco

By Dr. Stephanie Gray

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:

  1. Wrap tortillas in a slightly damp cloth or paper towel and microwave for 30 seconds to steam tortillas.
  2. Brush tortillas with coconut oil and sprinkle with cinnamon.
  3. 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.
  4. Place on baking sheet and put in freezer for 30 minutes.
  5. Remove pint of ice cream and allow to soften for 5 minutes.
  6. Remove tortillas from freezer and stuff with your favorite flavor of NadaMoo!
  7. Place in freezer for 15 minutes.
  8. Set out toppings in shallow dishes for quick dipping.
  9. Melt chocolate over stove in a double boiler or in microwave, and place in a wide mouth bowl.
  10. 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.
  11. Allow tacos to freeze for 15 minutes.
  12. Enjoy!
Posted in Desserts, Healthy Recipes