Chocolate Tacos ~ Raw Vegan Recipe


serves 4 ~ $1.19 per serving

shells

  • 1/2 cup ground flax seeds ($.25)

  • 1/2 cup water
  • 2 ripe bananas ($.30)
  • 4 tablespoons cacao or cocoa powder ($.80)
  • pinch salt

banana ice cream

  • 4 bananas ($.60)

  • 4 tablespoons cacao or cocoa powder ($.80)
  • pinch salt

nut cream

  • 1/2 cup nuts ($1.00)

  • 1/4 cup water
  • 1 tablespoon agave ($.20)
  • 1/2 teaspoons vanilla
  • pinch salt

chocolate sauce

  • 2 tablespoons cacao or cocoa powder ($.40)

  • 2 tablespoons agave ($.20)
  • 2 tablespoons olive oil or coconut oil ($.20)
  • 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 dehydrator trays. Let dehydrate for
about an hour at 105 degrees, until dry to the touch on the side facing up. Flip and peel the
sheet away. Let dry another couple hours in the dehydrator. Then, gently fold in half. Use a
twisted piece of wax paper to make a brace to hold the taco shell slightly
open. Let dry this way for another couple hours. Let cool to room temperature.

Make the banana ice cream. Combine all the ingredients in the food processor
and puree until very smooth. Then put in an ice cream maker and process until
like soft serve. Freeze.

The nut cream is just the ingredients pureed in a bullet type blender until
smooth. Refrigerate. It will thicken some as it cools.

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 dollop of nut cream, a
few walnuts and strawberries, and a drizzle of sauce.

You can add a bit of heat to any chocolate ice cream by adding a big pinch of
cayenne before processing. It adds heat without changing the flavor much.

nutritional information:       calories: 438      fat: 45 gr      carbs: 115 gr      protein: 15 gr

 

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19 Responses

  1. Anonymous says:

    What if you don't like bananas? Is there anything else that can be substituted?

  2. jim hampert says:

    My mouth is watering…this looks absolutely delicious and I like your presentations.

    caviar belluga

  3. Maggie says:

    Wow – these look awesome! Will definitely have to give them a try sometime.

  4. These look amazing! I am in love! <3

  5. Liz says:

    What if I don't have a dehydrator? I really want to make these!

  6. Basil says:

    Wow! Quite pretty – I'll have to add these to my dessert list. Or, you know, I could just make them tonight… Chocolate party! 😉

  7. These look out of this world good. I can't get over all the chocolate! I will be trying this asap!

  8. Bethany m says:

    Ummm Yum, this sounds delicious. I'm going to try it!

  9. Anonymous says:

    Yum! I can't wait to try this. I have a nut allergy and could easily do without the nut cream but am wondering if I can use sunflower or pumpkin seeds instead?

  10. Anonymous says:

    The directions don't say when to add the cocoa in the shell-making process, but I assume it's with the soaked flax and salt, right? Also, what temp to use on the dehydrator? And for the drying time after flipping the shells and the drying time after shaping the shells — just clarifying that those both also take place in the dehydrator? Thanks!

  11. Veganosaurus says:

    OMG these look sooo soooo sooooo amaaaazing!!!

  12. shannonmarie says:

    Amazing! Gotta love anything chocolate <3

  13. mark deniel says:

    This looks so delicious! nice idea. thanks for sharing..you also try this food and recipe books

  14. holy tacos!!! those look outrageous!! i wish i could grab one through the screen!! looks delicious!

  15. Wowee, zowee! This looks so decadent and delicious! How long would the crepes last at room temperature, do you think?

    • Lisa Viger says:

      I think most raw foods are best eaten right away, Janet. At least that's been my experience. But I'd say these would be good for a day or two, especially if they're quite dry.

  16. Sounds delicious for this taco recipe! It's make me hungry 🙂 i can't wait to eat this!