Superberries Aroniaberries add a berry-licious flavor to this fruity take on Tacos. These chocolate fruit tacos make a wonderful breakfast, lunch or dinner dessert. Get creative and make some variations. Place tortillas in a muffin tin and bake versus cook in a cast iron pan to create a fruit bowl. Or make a dessert taco bar with various fruits and toppings.
CHOCOLATE TORTILLA INGREDIENTS
1 cup whole wheat flour
3 cups all purpose flour
1 tsp. baking powder
¼ tsp. salt
1/3 cup cocoa powder
1/3 cup coconut oil
4 tbsp. agave
1 ½ cups warm water
FRUIT SALAD FILLING INGREDIENTS
½ cup pears, diced
½ cup raspberries, Sliced
½ cup strawberries, diced
½ cup kiwi, diced
juice from one lime
DIRECTIONS
Sift the whole wheat and all-purpose flour together in a large mixing bowl. Add baking powder, salt, and cocoa powder. Stir in coconut oil, agave, and warm water to form a large ball of dough. On a floured work surface knead dough for 5 minutes. Cut the dough into 16 pieces. Roll each piece into a ball. Let it rest for 10 minutes. On a floured surface, roll the dough into 6-inch circles. Heat up the cast iron skillet. Don’t add oil. The tortillas need to cook on a dry surface. Once the skillet is hot add one uncooked tortilla. Cook for 30 seconds per side. Place the cooked tortillas on a plate lined with a damp paper towel. Continue until all 16 tortillas have been cooked. Fill tacos with fruit salad mix. Top with whipped cream.
