Gluten and Dairy Free Dessert Tacos with Berries
These fun and festive dessert tacos combine pizzelle taco shells with a creamy strawberry kissed filling, fresh berries, and granola.
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Servings: 16
Equipment
- 1 Mixing Bowl
- 1 pizzelle maker
Ingredients
Pizzelle Taco Shells
- 3 eggs
- 2 tsp baking powder
- 2 tsp vanilla extract
- 1 tbsp honey
- 1/2 cup Dairy Free butter, melted and cooled
- 3/4 cup sugar
- 1 3/4 cups Gluten Free 1.1 flour
Filling
- 8 oz Dairy Free cream cheese, room temperature
- 8 oz Dairy Free whipped cream
- 1 tsp vanilla extract
- 2 tbsp strawberry jam
- 1/2 cup powdered sugar
Dessert Tacos
- 1/2 cup Grandy Organics Classic Granola
- 1/2 cup strawberries, diced
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/8 cup mint, julienned
Instructions
Pizzelle Taco Shells
- Add the eggs and sugar to a mixing bowl and mix on high for 3 minutes until the mixture is light yellow.
- Mix in the vanilla, honey, and melted butter.
- Fold in the flour and baking powder.
- Preheat the pizzelle maker.
- Add 1 1/2 tbsp of batter to each press. Bake for 3 minutes.
- Transfer the pizzelles to taco stands. Press them in gently to form the taco shape.
- Allow them to cool completely before filling.
Filling
- Add all of the ingredients to a bowl except for the whipped cream. Mix them until it's creamy and smooth.
- Fold in the whipped cream.
- Allow the filling to chill in the refrigerator for at least 20 minutes.
Dessert Tacos
- Pipe the filling into the taco shells.
- Sprinkle the granola on top.
- Top with fresh berries.
- Garnish with mint.
- Enjoy!
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