This is all that and a bag of chips! It’s a waffle, carefully folded into the shape of a taco, stuffed with fresh banana, peanut butter mousse, topped with chocolate sauce, decorated with chopped peanuts and then frozen. Waffles, as it turns out, make a pretty delicious taco shell. Are you ready for a simple, frozen treat that tastes like peanut butter cups?!?!!
The challenge this month from The Recipe Redux is to “show us your healthy, creative take on the taco.” For a brief moment, I considered making a regular savory taco of some sort. That thought was quickly banished as I considered the possibility or a dessert taco and how much more fun that would be!
These Peanut Butter Banana Waffle Tacos don’t sound healthy at all. That’s what makes them extra special. There’s a secret in here, a healthy secret, that I highly recommend you don’t tell anyone. Just sit back and watch them get devoured with a knowing smile :-).
The sweet tacos are a great portable dessert, no plates or forks or spoons needed. Let them thaw just a little before eating and they’re hands on, on the go, deliciousness. This makes them amazing for a kid’s treat. They’re also super easy to make and I bet the kids would love being involved in the making of them too! (they could probably make them look prettier than mine lol — some uneven stuffing of the waffles there…oops!)
Step by Step
| Prep Time | 10 |
| Cook Time | 0 |
| Servings |
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- 1 box frozen waffles *
- 1/3 cup chopped peanuts
- 1 ripe banana (sliced in half lengthwise and then into quarters, about the same length as the waffles)
- 2/3 cup non-dairy chocolate chips
- 1 tablespoon coconut oil
- 3/4 cup natural peanut butter (no sugar or oil added)
- 1 12 oz package silken firm tofu (mori nu brand is perfect)
- 1/3 cup maple syrup
Ingredients
Chocolate Sauce
Peanut Butter Mousse
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- The hardest thing about this recipe is finding an appropriate pan that can balance the folded waffles as you fill them. I used a baking dish and squished them together so they supported themselves. Then, as needed, I had a glass cup in the dish to provide additional support. Once they are frozen this won't be an issue, but until then, it's a wee bit messy.
- Preheat oven to 350F.
- Place frozen waffles on a baking sheet in a single layer. Bake for 6 minutes. You just want them soft, not crispy, or they will crack when you fold them.
- Meanwhile, in a blender or food processor, combine the tofu, peanut butter and maple syrup. Blend until completely smooth. Set aside.
- In a small microwave safe bowl, combine the chocolate chips and coconut oil. Microwave in 15 second increments, stirring after each one, until completely melted and smooth. This takes about 1 minute total.
- Get all your components laid out - peanut butter mouse, sliced bananas, chocolate sauce and chopped peanuts.
- Carefully bend the waffles in half. You don't want to fold them tight as they're more likely to crack that way, just a bend is good to make it taco shape.
- Fill each waffle with a banana slice, then peanut butter mousse, then chocolate sauce drizzled over and lastly, a sprinkle of peanuts.
- Freeze several hours (I leave them overnight.)
- Take out to thaw 20 minutes before serving!!
- Check waffle ingredients to make sure you're getting a vegan one. I used the gluten-free plain waffles from Trader Joe's, which were the only vegan waffles there as far as I could tell (lots of label reading!).
Awesome idea! Reminds me of a chaco taco!
Thanks!
Simple , clever, dessert taco! Love it!! And so will my girls. 🙂
Thanks! Let me know if you try them…they’re a peanut butter lovers dream 😀
this is such a fun take on a taco!
Fun to make and so much fun to eat!