You know we all love Choco Tacos. I know, it’s probably been a while since you’ve had one (about 15 years for me), but aren’t they just so good?! A crunchy, chocolate coated shell with vanilla ice cream covered in more chocolate with a topping of nuts! Well, my husband, Joe randomly came up with the idea to make choco nachos one night, and while they may not have been the healthiest idea, with a little creativity, I think they’re at least not so bad for you. Really, you must try this recipe. Freeze the rest for later in the week when you need a pick me up!
Pita bread sliced into quarters – as many as you’d like to make. (Whole wheat of course)
Cinnamon and a pinch or two of sugar
Dark chocolate (has more antioxidants than regular)
Frozen vanilla yogurt
1) Toast pita bread with olive oil, cinnamon, and a little sugar in a 400 degree oven until slightly brown. About 8 minutes.
2) Let cool then dip in melted chocolate. You can melt the chocolate over a double broiler or right in the microwave – I chose the microwave. Let set in freezer for about 30 minutes or until hardened.
3) Mix frozen yogurt with frozen rasberries (or any fruit of your liking). Add a spoonful to the top of your nachos and let set in freezer.
That’s it! Super easy. And really delicious. It may not seem sophisticated, but I promise you it will definitely be a crowd pleaser.