Homemade Choco Taco – Dairy Free

Thank you for sharing!

My kids were so excited to have a homemade dairy free chocolate taco. Let's be honest, I was excited, too. It was kind of the most yummy thing ever.

So, this past couple of weeks with the sick kiddo just really had me down. I needed pick-me-up STAT. In my childhood, when things were belgh, I always turned to the Choco Taco, but since learning of my dairy issue (took me like 25 years to figure it out), I’ve stopped chowing on those things. NO MORE! NO MORE! I (despite feeling like poo) made the most awesomest thing ever: A Dairy-Free, Homemade Choco Taco. Yeah, you read that right. A diary-free, homemade chocolate taco. And, yes, I’m willing to share the recipe…so stop pouting. Oh, and they’re egg-free, too. You know you love me.

homemade dairy-free choco taco recipe feature

Ingredients for the Homemade Choco Taco

Ice Cream

  • 4 cans coconut milk
  • 1 cup powdered sugar

easy dairy-free chocolate taco fb

How to Make a Homemade Choco Taco

  1. Preheat oven to 250 degrees.
  2. If your waffles aren’t already round, go ahead and cut the corners off and kind of round them.
  3. Using a rolling pin, flatten your waffles as much as possible.
  4. Using a muffin tin, upside down, place the waffles in between cups, kind of folded, but not all the way…just see the picture.
  5. Place waffles in the oven for approximately 20-25 minutes or until the waffles are stiff.
  6. While thats in the oven, make your ice cream by opening your coconut milk cans and scooping the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
  7. Add the powdered sugar and mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
  8. Place ice cream in a piping bag and place in the refrigerator until ready to use.
  9. Remove waffles from oven and allow to cool completely (approximately 10 minutes).
  10. Once the waffles are cooled completely, pipe the ice cream into the waffles. Set aside (in fridge or freezer if you are not immediately moving onto the next step).
  11. Place chocolate chips in a microwave-safe bowl that is long enough to have the taco dunked into it.
  12. Microwave the chocolate chips in 30-second increments, stirring every 30 seconds, until the chocolate is melted and smooth.
  13. Gently dunk the tacos into the chocolate, coating the entire top.
  14. Immediately sprinkle toffee on top and gently pat it in.
  15. Place in the refrigerator for approximately 2 hours.
  16. Mmmmm….be careful, they may not be there when you get back…

homemade choco taco recipe sq

homemade dairy-free choco taco recipe feature
Yield: 4

Homemade Choco Taco - Dairy Free

Prep Time: 30 minutes
Total Time: 30 minutes

A Dairy-Free, Homemade Choco Taco. Yeah, you read that right. A diary-free, homemade chocolate taco. And, yes, I'm willing to share the recipe...so stop pouting.

Ingredients

  • 4 chocolate waffles, leftovers from breakfast, yeah?
  • 1 cup dairy-free chocolate chips
  • 1/3 cup vegan toffee, make a couple of hours before
  • Ice Cream
  • 4 cans coconut milk
  • 1 cup powdered sugar

Instructions

  1. Preheat oven to 250 degrees.
  2. If your waffles aren’t already round, go ahead and cut the corners off and kind of round them.
  3. Using a rolling pin, flatten your waffles as much as possible.
  4. Using a muffin tin, upside down, place the waffles in between cups, kind of folded, but not all the way…just see the picture.
  5. Place waffles in the oven for approximately 20-25 minutes or until the waffles are stiff.
  6. While thats in the oven, make your ice cream by opening your coconut milk cans and scooping the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
  7. Add the powdered sugar and mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
  8. Place ice cream in a piping bag and place in the refrigerator until ready to use.
  9. Remove waffles from oven and allow to cool completely (approximately 10 minutes).
  10. Once the waffles are cooled completely, pipe the ice cream into the waffles. Set aside (in fridge or freezer if you are not immediately moving onto the next step).
  11. Place chocolate chips in a microwave-safe bowl that is long enough to have the taco dunked into it.
  12. Microwave the chocolate chips in 30-second increments, stirring every 30 seconds, until the chocolate is melted and smooth.
  13. Gently dunk the tacos into the chocolate, coating the entire top.
  14. Immediately sprinkle toffee on top and gently pat it in.
  15. Place in the refrigerator for approximately 2 hours.
  16. Mmmmm….be careful, they may not be there when you get back…

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