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.
Preheat the waffle maker.
In a large bowl, combine the almond flour, eggs, coconut sugar, maple syrup, and vanilla extract. Mix well.
Brush 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.
Line 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.
Melt 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!
