Chocolate Tacos


Vegan chocolate tacos

These sweet tacos are guaranteed to please!


  1. • 2/3 cup buckwheat four
  2. • 1/3 cup almond flour
  3. • 1/3 cup white rice flour
  4. • 1 tbsp baking powder
  5. • 1 tbsp coconut sugar
  6. • 1 tbsp raw cacao powder
  7. • Pinch of salt
  8. • 2 flax eggs (2 tbsp ground flax seeds mixed with 6 tbsp water)
  9. • 1 2/3 cup almond milk
  10. • 1 tbsp neutral oil (coconut oil)
  11. • 2 tsp vanilla exact
  12. • extra oil for the pan
  13. Filling and decoration:
  14. • MiiRO popsicles
  15. • Banana, fruits
  16. • Toasted chocolate chips
  17. • Peanut butter or caramel sauce


1. Mix all the dry ingredients (flours, baking powder, sugar, salt and cacao powder) together in a large bowl.
2. In a separate bowl, prepare the wet mixture. Prepare 2 flax eggs by whisking 2 tbsp of ground flax seeds with 6 tbsp of water and allow to sit for 3 minutes. Add the almond milk, oil and vanilla extract and mix until well combined.
3. Pour the wet mixture onto the dry ingredients and mix using a spatula until you reach a smooth and homogeneous texture. If the batter is too dry and compact, add some extra milk.
4. Coat a non-sticky skillet with some extra oil and put on medium heat.
5. When the skillet is hot, pour in a scoop of the pancake batter and cook until bubbles pop at
the surface (2-3 minutes). At this moment, turn the tortilla in the pan and cook the second side
until brown (1-2 minutes).
6. Serve as tortillas, wrapping some MiiRO popsicles, bananas, coconut chips and drizzle some
peanut butter or chocolate sauce; or can be served as pancakes with maple syrup.


Makes 6-8 tortillas

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