Ingredients
Dry
- 0.5 cup Organic cane sugar
- 1 Tbsp Ground cinnamon
- 0.25 cup Chopped pecans or walnuts (toasted)
Other
- 1 cup Fresh strawberries (finely sliced)
- 1 qty Banana (sliced)
Wet
- 6 qty Small flour tortillas (street taco size)
- 0.25 cup Vegan butter (melted)
- 14 oz Silken tofu (drained)
- 1 cup Vegan dark chocolate chips (melted)
- 2 Tbsp Maple syrup
- 1 tsp Vanilla extract
Method
- 1. Preheat your oven to 400°F (200°C). Prepare a standard muffin tin by turning it upside down.
- 2. In a wide, shallow dish, whisk together the organic cane sugar and ground cinnamon.
- 3. Lightly brush both sides of each flour tortilla with the melted vegan butter, then immediately dredge them in the cinnamon-sugar mixture until fully coated.
- 4. Carefully drape the coated tortillas in the spaces between the upside-down cups of the muffin tin to form taco shell shapes. Bake for 8-10 minutes until crispy. Remove from the oven and let them cool completely on the tin.
- 5. While the shells bake, prepare the filling. In a blender or food processor, combine the drained silken tofu, melted vegan chocolate chips, maple syrup, and vanilla extract. Blend until completely smooth and creamy.
- 6. Transfer the chocolate mousse to a bowl or piping bag and refrigerate for at least 15 minutes to firm up.
- 7. Once the taco shells are cool and hold their shape, pipe or spoon the chilled chocolate mousse generously into each shell.
- 8. Top the dessert tacos with sliced strawberries, bananas, and chopped pecans before serving.
Chef's notes
Ensure the silken tofu is well-drained before blending so the mousse sets properly. If you don't like tofu, you can substitute the mousse with whipped coconut cream.