Chocolate Tacos ~ Raw Vegan Recipe

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. 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.

Make the banana ice cream. Combine all the ingredients in the food processor
and puree until very smooth. Then put in an ice cream maker and process until
like soft serve. Freeze.

The nut cream is just the ingredients pureed in a bullet type blender until
smooth. Refrigerate. It will thicken some as it cools.

The chocolate sauce is just cacao powder, agave, and either olive oil or
coconut oil stirred together. Coconut oil will  make a hard chocolatey
shell; olive oil will stay liquid. Either way is really good.

To assemble, spoon the ice cream into the shells, add a dollop of nut cream, a
few walnuts and strawberries, and a drizzle of sauce.

You can add a bit of heat to any chocolate ice cream by adding a big pinch of
cayenne before processing. It adds heat without changing the flavor much.