Ingredients for the Chocolate taco shells
|cacao taco dessert shells|
Direction for the Shells
- Make the shells first. Use finely ground flax seed and soak in water for about twenty minutes, until gooey.
- 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.
- 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.
- 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|