
Ingredients
- Angelic Bakehouse whole grain wraps
- Vegan vanilla ice cream
- 1/2 c vegan chocolate chips
- 1 tbsp coconut oil
- Rainbow sprinkles, for topping
Instructions
- Pre-heat oven to 350 F
- Place tortillas over oven grates, or on an upside down muffin tin so that they fold into "taco" shapes. Warm for 3-5 minutes and cool in same shape
- Place a mixing bowl on top of a simmering pot of water. Add coconut oil and chocolate chips to bowl and mix until melted
- Dip edges of taco shells into melted chocolate. Cover with sprinkles while the chocolate is still warm
- Scoop 2-3 scoops of ice cream into each shell
- Enjoy right away or freeze for later!
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