Raw Chocolate Tacos [Vegan, Raw, Gluten-Free]

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Author Bio Discover more recipes with these ingredients Raw Chocolate Tacos [Vegan, Raw, Gluten-Free] Ingredients You Need for Raw Chocolate Tacos [Vegan, Raw, Gluten-Free] How to Prepare Raw Chocolate Tacos [Vegan, Raw, Gluten-Free] Nutritional Information

Author Bio

Lisa Viger is a vegan artist, photographer, gardener, and food blogger. She loves all the…

Raw Chocolate Tacos [Vegan, Raw, Gluten-Free]

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.

Ingredients You Need for Raw Chocolate Tacos [Vegan, Raw, Gluten-Free]

Shells:

1/2 cup ground flax seeds
1/2 cup water
2 ripe bananas
4 tablespoons cacao or cocoa powder
pinch salt

Banana ice cream:

4 bananas
4 tablespoons cacao or cocoa powder
pinch salt

Nut cream:

1/2 cup nuts
1/4 cup water
1 tablespoon agave
1/2 teaspoons vanilla
pinch salt

Chocolate sauce:

2 tablespoons cacao or cocoa powder
2 tablespoons agave
2 tablespoons olive oil or coconut oil
a few chopped walnuts and strawberries

How to Prepare Raw Chocolate Tacos [Vegan, Raw, Gluten-Free]

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.

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Nutritional Information

fat: 45 gr carbs: 115 gr protein: 15 gr

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.