Gluten Free Choco Tacos

Preheat your oven to 400 degrees.

Using a 3-inch cookie cutter or a small bowl, cut each tortilla into about 6 circles. You should end up with approximately 12 circles, but it may vary slightly.

Flip a 12-cup muffin baking pan upside down, then gently fold half of the tortilla circles into taco shapes and place them in the spaces between the muffin cups.

Bake in the preheated oven for 8-10 minutes, or until the taco shells are golden brown and crispy. Remove from the oven and allow them to cool for at least 15 minutes. Repeat with the remaining tortilla rounds.

Once cooled, fill each taco shell with vanilla ice cream. Lay them flat on a baking sheet lined with parchment paper and freeze for 1 hour to set.

After the ice cream has set, melt the chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring until smooth. The chocolate should melt in about 1 minute and 30 seconds.

Place the crushed nuts on a small plate. Working quickly, dip the top edges of each Choco Taco into the melted chocolate, then immediately dip into the crushed nuts to coat.

Return the Choco Tacos to the baking sheet lined with parchment paper, then freeze for at least 30 minutes more, or until the chocolate coating is set.

Once fully set, remove from the freezer and enjoy!

Note: For leftover tortilla scraps, consider frying them with scrambled eggs to make Migas or baking them until crispy to use as toppings for salads or soups!