Coconut Mexican Hot Chocolate Ice Cream Tacos

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My house we love all things tacos. When a recipe for ice cream tacos came up on my newsfeed I knew there was a way to make a healthier version. This ice cream has a deep rich flavor from the coconut cream and the cacao. The waffles are fluffy and the cinnamon/coconut sugar blend gives a great pop that really compliments the ice cream.

 

 

Coconut Mexican Hot Chocolate Ice Cream20170629_151851

1 Can Coconut Cream, chilled

1 Frozen Banana

2 TBS Cacao Powder

1/4 Cup Cacao Nibs

1/4 Cup Raw Honey

1/4 Cup Coconut Sugar

1 Tsp Cinnamon

1/2 Tsp Cayenne Pepper

Pinch of Salt

Take the hard coconut cream from the can and add to a food processor or blender. (Leave the liquid in the can). Add the rest of the ingredients and blend on medium speed. (stopping to scrap down the sides a couple times.) Place in a glass dish, cover with plastic wrap and freeze.

 

Churro Waffles20170629_143348

1/2 Cup Almond Flour

1/2 Cup Tapioca Flour

1 Tsp Baking Powder

Pinch of salt

Mix all the dry ingredients together

2 eggs (or flax eggs to make vegan)

1/4 Cup Unsweetened Apple Sauce

2 Tsp Pure Maple Syrup (or Raw Honey)

1 Tsp Vanilla

2 Tsp Cinnamon

Add to the dry ingredients and mix together. Heat waffle iron, spray with oil and cook according to the directions of your waffle maker.

Mix together Cinnamon and Coconut Sugar on a plate. Place warm waffle in the mixture and coat on both sides.

Ice Cream Taco

Scoop frozen ice cream into waffle and fold in half. Optional topping: melted chocolate chips (like Enjoy Life or Lily’s) fresh whipped cream or coconut cream, pomegranate seeds, cinnamon/coconut sugar mixture.

ice cream taco

Chocolate Almond Tofu Pudding

Here is a little chocolate treat to help you celebrate Valentine’s Day or any day you need a chocolate celebration. Protein packed, low sugar and low carb. A rich, decadent, satisfying treat.
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Chocolate Almond Tofu Pudding
1 8oz pkg. cubed firm tofu
2 tbsp. cocoa powder
3 tbsp. almond butter
2 tbsp. Enjoy Life Chocolate Chips (or chocolate chips of choice)
4 tbsp. Maple syrup
2 stevia packets (optional)
1 tbsp.  chia seed
1 tsp cinnamon
1 1/2 tbsp. of nut milk or half & half (if needed)
Put all ingredients in a blender or food processor (I use the Ninja Master Prep)
and blend until smooth, add milk or half n half if needed if mixture is too thick. Chill in the refrigerator for 30 min or longer. Serve Cold
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Topping ideas, Chocolate chips, cocoa nibs, fresh berries, chopped almonds, unsweetened coconut, chia seeds