Easy Allergy Friendly Choco Tacos

If you’ve been missing those classic Choco Tacos (you know, the ones with the crispy shell, melty ice cream, and that chocolatey crunch on top), I’ve got a super fun and allergy-friendly version you can make right at home.

These are so simple to put together using Old El Paso Cinnamon Toast Crunch Dessert Shells, your favorite non-dairy ice cream (or try my homemade recipe below!), and Enjoy Life chocolate chips melted with just a little coconut oil.

They’re perfect for summer parties, family treats, or just because you want to indulge your inner child! (Recipe card is at the end of the post!)

I found these at Walmart!

Ingredients

Taco Shells

• El Paso Cinnamon Toast Crunch Dessert Shells

Ice Cream

Use any non-dairy ice cream you love or make this easy homemade version:

Homemade Dairy-Free Vanilla Ice Cream

• 1 ½ cups Country Crock Plant Cream (non-dairy heavy whipping cream)

• 1 (11 oz) can sweetened condensed coconut milk

• 2 tsp vanilla extract

• Pinch of salt (See instructions below)

Chocolate Coating

• 1 cup Enjoy Life chocolate chips

• 1 tsp coconut oil

How to Make Them

1️⃣ Make the ice cream (if you want homemade)

If you’re going DIY:

1. Beat the the Country Crock Plant Cream until it is fluffy and has stiff peaks. Fold in sweetened condensed coconut milk, vanilla, and salt in a bowl.

2. You can freeze this first or go ahead and fill your shells and let the icecream freeze in the shells!

2️⃣ Prep the taco shells

• Bake the dessert shells at 325 for about 5 minutes. This helps them get crispy!

3️⃣ Fill the shells

• Scoop or spread your softened ice cream into each shell.

• Place the filled tacos on a parchment-lined baking sheet and freeze about an hour to firm them up.

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4️⃣ Make the chocolate coating

• Melt the Enjoy Life chocolate chips with the coconut oil.

• Do this in short microwave bursts (about 20 seconds at a time, stirring in between) or in a double boiler until smooth and glossy.

5️⃣ Dip or drizzle

Dip the top edges of each taco into the melted chocolate or drizzle it over with a spoon.

• The chocolate will harden pretty quickly if the ice cream is cold—so fun to watch!

6️⃣ Freeze to set

• Place the finished tacos back on the parchment-lined tray.

• Freeze for several hours until icecream is firm.

  
  

Fun Variations

⭐ Roll the edges in sprinkles before the chocolate sets.

⭐ Add crushed allergy-friendly cookies on top.

⭐ Use different non-dairy ice cream flavors—chocolate, strawberry, gluten free cookies & cream, you name it!

These choco tacos are such a treat, and so easy to customize for everyone’s needs. I hope you’ll give them a try and let me know how you like them!

If you make them, tag me or share your version—I’d love to see your creations!

Happy snacking! ❤️🌮🍦🍫