Chocolate Tacos


Vegan chocolate tacos
Prep Time: 12M
Cooking Time: 5M
Serves: 8

These sweet tacos are guaranteed to please!

Makes 6-8 tortillas

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  • 2/3 cup buckwheat four
  • 1/3 cup almond flour
  • 1/3 cup white rice flour
  • 1 tbsp baking powder
  • 1 tbsp coconut sugar
  • 1 tbsp raw cacao powder
  • Pinch of salt
  • 2 flax eggs (2 tbsp ground flax seeds mixed with 6 tbsp water)
  • 1 2/3 cup almond milk
  • 1 tbsp neutral oil (coconut oil)
  • 2 tsp vanilla exact
  • extra oil for the pan
  • Filling and decoration:
  • MiiRO popsicles (or similar)
  • Banana, fruits
  • Toasted chocolate chips
  • Peanut butter or caramel sauce

These sweet tacos are guaranteed to please!

Makes 6-8 tortillas


  • Mix all the dry ingredients (flours, baking powder, sugar, salt and cacao powder) together in a large bowl.
  • 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.
  • 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.
  • Coat a non-sticky skillet with some extra oil and put on medium heat.
  • 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).
  • Serve as tortillas, wrapping some MiiRO (or similar) popsicles, bananas, coconut chips and drizzle some peanut butter or chocolate sauce; or can be served as pancakes with maple syrup

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