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    Home » Recipes » Chocolate

    JicaFoods Choco Taco (gf, keto, paleo)

    Mar 23, 2022 · Leave a Comment

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    These choco tacos are made with a surprising ingredient: jicama. The jicama wraps from JicaFoods gives the tacos a nice crunch that makes these choco tacos so fantastic!

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    Choco-taco-jicama-foods

    Choco tacos are most popular in the summer or on vacation at a tropical location. They’re such a great treat!

    This recipe was inspired by my recipe for popcorn chocolate cookies.

    Jump to:
    • Ingredients
    • Instructions
    • Equipment
    • Storage
    • Top tip
    • JicaFoods Choco Taco (gf, keto, paleo)

    Ingredients

    • JicaWraps from JicaFoods
    • Your favorite chocolate (I used dark)
    • Your favorite ice cream (I use vegan vanilla)
    • Sprinkles (optional)

    See recipe card for quantities.

    Instructions

    Prepare a baking sheet by lining it with parchment paper. Set aside.

    Lay a JicaWrap on a cutting board and put one scoop of ice cream in the middle. Fold the JicaWrap over and lay on the baking sheet.

    Continue step 2 until all the JicaWraps are filled with ice cream. Put the baking sheet in the freezer.

    Choco-taco-jicama-foods

    Melt the chocolate in a microwave safe bowl and stir until smooth.

    Take the baking sheet out of the freezer and dip half of each taco in the melted chocolate. Lay back on the baking sheet. Drizzle with extra chocolate and sprinkles.

    Choco-taco-jicama-foods

    Put the tacos on the baking sheet back in the freezer and freeze for at least 15 more minutes.

    Hint: you need to work quickly because you don’t want the ice cream to melt too much!

    Equipment

    • An ice cream scoop
    • A baking sheet
    • Precut parchment paper
    • A microwave-safe bowl

    Storage

    Store the frozen choco tacos in the freezer in an airtight ziplock bag.

    Top tip

    Make sure to work quickly so the ice cream doesn’t melt too much.

    Choco-taco-jicama-foods

    JicaFoods Choco Taco (gf, keto, paleo)

    These choco tacos are made with a surprising ingredient: jicama. The jicama wraps from JicaFoods gives the tacos a nice crunch that makes these choco tacos so fantastic!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Total Time 20 mins
    Course Dessert
    Cuisine American
    Servings 12 Tacos

    Equipment

    • An ice cream scoop
    • A baking sheet
    • Precut parchment paper
    • A microwave-safe bowl

    Ingredients
      

    • 1 package JicaWraps
    • 12 scoops ice cream
    • 12 ounces melted chocolate
    • 1 tablespoon sprinkles

    Instructions
     

    • Prepare a baking sheet by lining it with parchment paper. Set aside.
    • Lay a JicaWrap on a cutting board and put one scoop of ice cream in the middle. Fold the JicaWrap over and lay on the baking sheet.
    • Continue step 2 until all the JicaWraps are filled with ice cream. Put the baking sheet in the freezer.
    • Melt the chocolate in a microwave safe bowl and stir until smooth.
    • Take the baking sheet out of the freezer and dip half of each taco in the melted chocolate. Lay back on the baking sheet. Drizzle with extra chocolate and sprinkles.
    • Put the tacos on the baking sheet back in the freezer and freeze for at least 15 more minutes.

    Notes

    Store the frozen choco tacos in the freezer in an airtight ziplock bag.
    Keyword are m&m's gluten free, baked apples paleo, bowl of ice cream, choco taco, ice cream, keto
    Tried this recipe?Let us know how it was!

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    Hi there!

    You can usually find me in the kitchen whipping up new recipes. They’re always gluten free, and I’m always making a mess of my kitchen. I’m so delighted I get a chance to share my recipes with you and hope you’ll follow along with me.

    I love hearing your feedback so please don't hesitate to reach out if you have any questions, requests, or feedback. Cheers!

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