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These copycat Choco Tacos are a cleaned up version of the classic made with ingredients that even my 5 year old can pronounce 🤓 Let's make real food the norm. Let's build core memories with food that's not only delicious but also healthier than what's on the ice cream truck.
Utensils Used
Waffle Cone Maker
Waffle Taco
⅔ cup blanched almond flour
1 large egg (We use Nellie's Free Range)
1 large egg white
1 tsp coconut sugar
3 tbsp pure maple syrup
1 tsp vanilla extract
Coconut oil, to grease waffle cone maker
Waffle Toppings
12 oz chocolate chips
2 tsp coconut oil
Dye-free sprinkles
Dye-free chocolate gems
1Preheat the waffle maker.
2In a large bowl, combine the almond flour, eggs, coconut sugar, maple syrup, and vanilla extract. Mix well.
3Brush coconut oil over the waffle maker. Pour 1/4 cup batter on the griddle and close the lid. Wait 4 minutes. Using a rubber or silicone spatula, peel the waffle off the griddle and place over a rack or wooden spoon suspended by 2 baking dishes to create a rounded taco shape (watch the above video). Let it cool over the wooden spoon and repeat for the rest of the batter.
4Line a baking sheet with parchment paper. Take the taco shells and add ice cream with a scooper. Spread it out smooth with a spoon. Freeze for 30 minutes.
5Melt the chocolate and coconut oil. Dip the taco into the melted chocolate and use a spoon or silicone brush to evenly coat it. Top with sprinkles and chocolate gems. Freeze for 10 minutes. Enjoy!
Ingredients
Utensils Used
Waffle Cone Maker
Waffle Taco
⅔ cup blanched almond flour
1 large egg (We use Nellie's Free Range)
1 large egg white
1 tsp coconut sugar
3 tbsp pure maple syrup
1 tsp vanilla extract
Coconut oil, to grease waffle cone maker
Waffle Toppings
12 oz chocolate chips
2 tsp coconut oil
Dye-free sprinkles
Dye-free chocolate gems
Directions
1Preheat the waffle maker.
2In a large bowl, combine the almond flour, eggs, coconut sugar, maple syrup, and vanilla extract. Mix well.
3Brush coconut oil over the waffle maker. Pour 1/4 cup batter on the griddle and close the lid. Wait 4 minutes. Using a rubber or silicone spatula, peel the waffle off the griddle and place over a rack or wooden spoon suspended by 2 baking dishes to create a rounded taco shape (watch the above video). Let it cool over the wooden spoon and repeat for the rest of the batter.
4Line a baking sheet with parchment paper. Take the taco shells and add ice cream with a scooper. Spread it out smooth with a spoon. Freeze for 30 minutes.
5Melt the chocolate and coconut oil. Dip the taco into the melted chocolate and use a spoon or silicone brush to evenly coat it. Top with sprinkles and chocolate gems. Freeze for 10 minutes. Enjoy!
