Chocolate Tacos

These are so much fun. Tacos! And ... it's chocolate, which is always a good thing. 


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

Shells: 

Soak ground flax seeds 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. 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. 


Banana ice cream: 

Combine all the ingredients in the food processor and puree until very smooth. Freeze. 


Nut cream:

All ingredients pureed in a blender until smooth. Refrigerate. It will thicken some as it cools. 

Chocolate sauce: 

All ingredients stirred together. Coconut oil will  make a hard chocolatey shell; olive oil will stay liquid. To suit your taste!

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. 

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