Paleo Choco Tacos (Edit recipe)

PALEO CHOCO TACOS! We all heard the news a couple weeks ago about the infamous “Choco Tacos” being retired. I know folks that went shopping to grab a couple final boxes. Were you one of them? We did NOT go on a shopping spree because we’re all set here! These PALEO CHOCO TACOS needed their own place on the blog. After their official “retirement” I decided it was a good time to give them a permanent place.

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	201
Fat:	13 g
Carbohydrates:	18 g
Protein:	3 g
Cholesterol:	11 g
Sodium:	19 mg
Fiber:	2 g
Sugars:	17 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 30

Ingredients

Taco Shells

1 Paleo Waffle Cones (click for recipe), (1 recipe)
2 quart Vanilla Ice Cream, or your favorite ice cream

Topping

2.5 cups Semi-Sweet Chocolate Chips
2 tsp Coconut Oil
3 Tbsp Almonds, finely chopped (optional)
Sprinkles, (optional)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare waffle cone recipe as directed and preheat waffle cone maker as directed by the manufacturer.
Set up your “draping station” by placing a wooden spoon handle, chopsticks or skewers between two bowls. Spoon approximately 1 heaping tablespoon of batter per “taco shell” into the waffle maker and follow the manufacturer’s directions for cooking them. Once golden, remove the waffle from the iron, drape over the wooden spoon handle and let cool.
*IMPORTANT TIP* Prepare a “taco holder” with a large sheet of foil (see video) and place on a baking sheet. MAKE room in your freezer to accommodate that baking sheet so you can place each taco inside as you complete them.
When you’re ready to fill the shells, allow ice cream to soften a bit then spoon into a bowl and stir to make it smooth. Using a small spatula, carefully fill each shell and place in the freezer in the taco holder. Repeat with remaining shells. Allow choco tacos to refreeze completely.
Prepare toppings (if using) and have them ready to sprinkle. Add chocolate chips to a bowl along with the coconut oil and melt in your microwave in 10-15 second intervals until melted and smooth. Remove one taco and dip the top into the chocolate in a curving motion, allowing excess to drip off. Sprinkle on the topping of choice and place back in the freezer. Repeat with remaining tacos.
Once completely frozen you can wrap them individually with parchment paper and store in an airtight container. These freeze well, so you can store them for a couple months.

Notes

Best tip for these choco tacos, have fun! You can make them as large as your waffle cone maker, but we feel like using only 1 tablespoon of batter makes a nice 4″ circle. Draping the warm waffle over a the handle of wooden spoon or two chopsticks will give you a nice little taco shell shape. Let them cool completely before handling, they will be bendy for a bit as they cool. // The shells can be made days in advance. It’s the assembling that takes some prep and timing. When you are working with anything frozen, you must work quickly! Ready all elements once you’re ready to fill the shells. Do the same when you are dipping/topping those tops. These steps can be done over the course of a couple days, so you may want to plan accordingly.