Saturday, September 5, 2015

Cacao Tacos

Our raw potluck theme this month is tacos. Faith and I made a double batch of chocolate-tacos the morning of the potluck. We used our almond ice cream recipe adding chocolate chips and mint instead of the recipe from raw food magazine.  We also made our caramel and cacao sauces from the almond ice cream link. Faith had to leave for a memorial service, so she made hers using a banana. Thanks Faith for spending the morning with us!!!

Ingredients for the Chocolate taco shells
cacao taco dessert shells

  • 1/2 cup ground flax seeds ($.25)
  • 1/2 cup water
  • 2 ripe bananas ($.30)
  • 4 tablespoons cacao or cocoa powder ($.80)
  • pinch salt
  • we added a tsp of vanilla for a double recipe

Direction for the Shells

  1. Make the shells first. Use finely ground flax seed and soak in water for about twenty minutes, until gooey.
  2. In a food processor with an “S” blade, puree the bananas until smooth. Add in the soaked flax, cocoa powder and salt and process briefly.
  3. Use 1/4 cup and spread in eight circles on lined dehydrator trays. Let dehydrate for about an hour at 105 degrees, until dry to the touch on the side facing up.
  4. Flip and peel the sheet away. Let dry another couple hours in the dehydrator. Then, gently fold in half. Use a twisted piece of wax paper to make a brace to hold the taco shell slightly open. Let dry this way for another couple hours. Let cool to room temperature.
the mint chocolate chip almond ice kreme

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