Peanut Butter Banana Waffle Tacos
Waffles stuffed with fresh banana, peanut butter mousse, topped with chocolate sauce, decorated with chopped peanuts and then frozen.
Servings Prep Time
8 10
Cook Time
0
Servings Prep Time
8 10
Cook Time
0
Ingredients
Chocolate Sauce
Peanut Butter Mousse
Instructions
Prep:
  1. 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.
  2. Preheat oven to 350F.
  3. 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.
  4. Meanwhile, in a blender or food processor, combine the tofu, peanut butter and maple syrup. Blend until completely smooth. Set aside.
  5. 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.
Assembly
  1. Get all your components laid out – peanut butter mouse, sliced bananas, chocolate sauce and chopped peanuts.
  2. 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.
  3. Fill each waffle with a banana slice, then peanut butter mousse, then chocolate sauce drizzled over and lastly, a sprinkle of peanuts.
  4. Freeze several hours (I leave them overnight.)
  5. Take out to thaw 20 minutes before serving!!
Recipe Notes
  • 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!).

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