PLANTSTRONG Chocolate Pancake Tacos
Here is our version of the ChocoTaco. We took fresh fruit mixed with some plant milk yogurt, stuffed it in a pancake as a taco shell, and drizzled with melted chocolate.
- Author
- PLANTSTRONG Team
- Category
Dessert
Ingredients
- 2 cups PLANTSTRONG Pancake and Waffle Mix of choice
- 2 cups PLANTSTRONG Plant Milk of choice
- 2 cups fresh fruit of choice
- ¾ cup - 1 cup plant milk yogurt (we recommend Kite Hill unsweetened almond milk yogurt)
- 2 tbsp fresh mint, chopped
- ½ cup plant-based chocolate chips
Directions
- Prepare pancakes to package instructions. Let cool.
- In a bowl, combine fresh fruit, plant milk yogurt, and fresh mint. Use enough yogurt so that the fruit holds together.
- Fold your pancakes into a taco shape. Lean a few against each other on a plate, or use balled-up parchment paper to prop the sides up.
- Fill pancake tacos with fruit and yogurt mixture. Let chill in the freezer for 30-45 minutes, or until yogurt is hardened.
- Melt chocolate chips. Drizzle chocolate over fruit mixture. Or, dip in the chocolate and smooth out for the ChocoTaco effect. Place back in the freezer for 1 hour, or until chocolate is hardened. Enjoy!
