Ingredients
Scale
For the taco shells
- 4 almond flour tortillas
- 1 tbsp ghee or coconut oil, melted
- 2 tsp coconut sugar
For the cannoli cream
- 1/4 cup palm shortening
- 2 tbsp coconut cream (softened)
- 3 tbsp dairy-free cream cheese (I use the brand kite hill, sub more coconut cream)
- 2 tbsp powdered sugar
- 1/4 tsp vanilla extract
- 3 tbsp mini dairy-free chocolate chips
For topping
- Diced strawberries
- mini dairy-free chocolate chips
Instructions
- Preheat the oven to 350 F.
- Using a round cookie or biscuit cutter, cut the tortillas into a smaller round tortilla. Save the tortilla scraps and see notes for ideas!
- Add the melted coconut oil or ghee to a plate along with the coconut sugar. Combine with a fork. Working with one at a time, coat both sides of the tortilla with the sugar coating.
- Turn a muffin tin upside down and place the tortillas between the raised muffin spaces, folding in half. The goal is to make hard taco shells!
- Place in the preheated oven and bake for 5 minutes. Remove from the oven and place the shells in a taco holder.
- While the taco shells bake make the cream by adding the palm shortening, coconut cream, and cream cheese to a stand mixer (or a bowl). Sift in the powdered sugar and whisk to combine. Add the vanilla and chocolate chips and gently fold.
- Add the cream to a piping bag, and cut off a large tip. Squeeze the cannoli cream into the tacos shells, topping off with extra chocolate chips and diced strawberries. Serve fresh!
Notes
This recipe works best by cutting the tortillas smaller with a cookie cutter, but don’t toss those tortilla scraps! I highly recommend saving them and slicing them into strips. Bake them in the oven to add to tortilla soup or taco salad.
ALL NUTRITIONAL FACTS ARE ESTIMATIONS AND NOT EXACT.
- Prep Time: 20
- Cook Time: 5
- Category: Dessert
- Method: Baked
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 276
- Fat: 20.1g
- Carbohydrates: 21.6g
- Fiber: 3.2g
- Protein: 2g