Vegan Choco Taco Recipe
Bringing you all the nostalgia, but with a plant-based and extra clean twist!
Remember those days, when you had an extra dollar in your pocket, you’d spend it on something really special at the corner store. For us, it was a Choco Taco. Something about that waffle shell and chocolate coating was irresistible.
Today, we have an updated version of that childhood favorite! We swapped out the ice cream for our (n)ice cream, made a homemade shell, and dipped it in extra rich chocolate.
First, you have to decide what equipment you’re going to use. We’re giving you three different options from fancy homemade to convenient store-bought. We tried all three and we recommend using a pizzelle or krumkake iron (either electric or handheld griddle work great). Pizzelle and krumkake are both European waffle cookies made from a crepe-like batter.
The other two options are your standard household nonstick pan or, even easier, buy taco shells of your choice. Using a nonstick pan will result in slightly paler shells, but are a great option. If you’re short on time or working with young kids, buying taco shells might work best. We would go extra heavy on the chocolate to balance the saltiness, though.
Below you’ll see from left to right, tacos made from a krumkake maker, a pan, and store-bought shell. All delicious. We’ll be describing our krumkake experience below, but the recipe at the end covers all three methods.
Mix the ingredients for the shell together and spread a thin layer on one side. Take care to not overload the iron or you’ll end up with batter running down the sides. We used a little foil to line our burner just in case! Close the iron, and cook on lowest heat on each side for 30-60 seconds until golden brown.
Now you have to work very quickly! Gently peel the cookie off the iron and drape over a shaper. We used a Harry Potter DVD and it got a little messy with the plastic cover, to be honest. We recommend a book wrapped in parchment or something similar shaped.
While the shells cool, set some ice cream out on the counter to soften. After about 5-10 minutes, quickly fill your completely cooled shell with your ice cream of choice. We went with Must Love’s Choco Choco Chip. Store filled shells in your freezer while you finish filling your treats.
Once that’s done, we can get started on the chocolate! You can easily make this in a microwave, but we used a double boiler method. Simply put an inch of water into a pot and bring to a simmer. Using a heat proof bowl that sits over the pot, stir together the chocolate and coconut oil until thoroughly melted and combined.
Take your prepared shells out of the freezer and dip the tops into the chocolate. Now we can go nuts with toppings. Go super colorful with sprinkles (these are our fave), nostalgic with peanuts, or upscale with something fancier (we went with chopped pistachios)!
Put finished Choco Tacos back in freezer to set before serving and taking a trip down memory lane!
Yield: 12-15 tacos
- 110 g sugar
- 70 g potato starch
- 70 g all purpose flour
- 50 g water
- 100 g vegan butter, melted and cooled (we used Earth Balance)
- 30 g aquafaba, whipped to stiff peaks
- 10 oz dark chocolate
- 3 tablespoons coconut oil
- ice cream
- optional toppings: chopped nuts, sprinkles, cereal, etc
- To make the shell, mix together the sugar, potato starch, and flour together.
- Mix in the melted butter and water, and then fold in the whipped aquafaba. Batter should be almost cake batter thick.
- We have three options for you to make the taco shell:
- Our recommendation: If using a krumkake or pizzelle maker, preheat the iron on low and then spread a thin layer. Take care to not overload the iron or you’ll end up with batter running down the sides. Close the iron, squeezing handle together to lightly spread the batter, but not so hard you squeeze the batter out the sides. Cook on lowest heat on each side for 30-60 seconds until golden brown. Gently peel cookie off and drape over a thin book wrapped in parchment. Wait until cooled before removing to help keep its shape.
- Also good: If using a pan, spread a thin layer no more than 5 inches in diameter (tip-use the bottom of a ladle to spread batter). Cook on lowest heat until golden brown, gently flip and cook on the other side for 30 seconds. Drape over a thin book wrapped in parchment. Wait until cooled before removing to help keep its shape.
- Store-bought: You can also use store-bought taco shells, but they can impart a pretty strong flavor. We’re big fans of salty-sweet though, so they still work!
- Let shells cool completely. In the meantime, let ice cream sit out on counter top until softened, about 5-10 minutes.
- Fill cooled shells with ice cream of your choice and store in freezer to set while you work on the chocolate.
- The chocolate glaze can be made in the microwave or over a double boiler.
- Microwave: heat chocolate and coconut oil in a microwave-safe bowl for 30 seconds. Stir to combine. If not melted place back into microwave for 10 more seconds. Repeat until thoroughly combined.
- Double boiler: put an inch of water into a pot and bring to a simmer. You will need a heat-proof bowl that will sit on top of the rim of the pot. Place chocolate and coconut oil into a bowl and place over pot. Stir until thoroughly until combined.
- Dip the top edge of the prepared tacos into the glaze and sprinkle any desired garnish on top. Place back into freezer until solid. Let set for at least 15 minutes before serving.
Be aware that the first few shells you make will be messed up until you figure out the right settings specific to your equipment, but don’t despair – keep at it! If you use store-bought shells, we’d go a little extra heavy on chocolate to balance the flavor of the shell.
Recipe developed by Elaine Chang.