Chocolate Tacos With Banana Ice Cream

Toto passed away today. I opened the gate so a taxi could come in with a guest. Another car came by, and Toto dashed right out and ran in to the back of it. The wonderful guests helped to dig the spot for Toto under the big, old mesquite tree. Tiko and I are very somber today.

Recipe of the Day – Chocolate Tacos


1/2 c. coconut crystal or panela
1/4 c. gluten-free or wheat flour
3 T. cacao powder
1 t. yucca starch
1/4 tsp. salt
3 T.  egg whites
1 tsp. coconut milk
1 pinch vanilla or 1/4 tsp. vanilla extract

1/2 c darkchocolate
1 tsp. coconut  oil
1/2 c. peanuts, divided
2 c. frozen bananas, blended

Directions:Preheat oven to 400°. Combine first 5 ingredients, stirring well. Stir in egg whites, milk, and vanilla. Coat a baking sheet with oil,. Spoon batter onto the sheet in circles, using 1 T. for each circle,  to edges of circle using the back of a spoon. Bake at 400° for 6 minutes or until edges begin to brown. Loosen edges with a spatula, then remove to a plate, Working quickly, gently drape each taco over suspended wooden spoons, gently shaping into a shell; cool completely. (Shells are delicate and should be handled carefully when shaped.) Repeat procedure to form a total of 8 shells.

Combine chocolate  and oil in a double boiler until melted, stirring after 30 seconds; stir until smooth. Gently spread about 1 teaspoon chocolate mixture on the top third of the outside of both sides of cooled shells, and sprinkle with about 1 teaspoon chopped peanuts. Spoon 1/3 cup banana creaminto each shell. Drizzle remaining chocolate mixture evenly; sprinkle evenly with remaining peanuts. Freeze for at least 30 minutes before serving.

Word of the Day – murio – died

Tip fo the Day – Lean into the sadness, lean on the universe and cry when you feel like it, Dorothy. No one minds.

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