Once upon a time (July 2022), Klondike announced it would discontinue the Choco Taco, a summer treat that packed vanilla ice cream, chocolate sauce, and chopped peanuts into a folded cone "tortilla." But small steps really do lead to big changes, and after a public outcry on social media, local news stations, national papers, and even Susan Orlean of The New Yorker, Klondike relented. It looks like “at some point soon” the Choco Taco will once again hit ice cream trucks and frozen food aisles across the country.

Until then, we’re making our own—and of course, this Choco Taco will be entirely vegan.

There are many great vegan Choco Tacos out there, including a homemade version from Mary Papadimos at Upbeet and Kaleing It, and the ready-to-eat ones at Conscious Creamery in Sacramento. But our absolute favorite, in terms of "wait, is this the real thing?" comes from Thee Burger Dude, an ironically-named blog with tons of vegan junk food recipes. (And you know how much we love our vegan junk food.)

Watch his video tutorial, then scroll down for a modified recipe to try yourself! (And please let us know how it goes @WildElements, ok?)

HOW TO MAKE A VEGAN CHOCO TACO
Recipe adapted from Thee Burger Dude

INGREDIENTS AND TOOLS FOR VEGAN CHOCO TACO FILLING

• Your favorite vegan ice cream

• 1 cup of semisweet chocolate chips or dark chocolate
  
  
• Crushed peanuts or almonds if you enjoy them. We also recommend puffed rice if you love some crunch but don't do nuts.

INGREDIENTS AND TOOLS FOR VEGAN CHOCO TACO SHELL

• 1 can coconut cream (Important! Chill this overnight!)

• 1 1/2 tsp vanilla extract

• 180 grams flour (gluten-free okay)

• 180 grams powdered agave sweetener

• 1/4 tsp cinnamon

• 1/4 tsp nutmeg

• Dash of allspice if you really feel like it

• Waffle maker or waffle cone maker (Recommended, but if you don't have one and don't need one, don't buy it!)

SHELL DIRECTIONS

1. Using an electric mixer, combine the cream with the vanilla extract until it's thick and mousse-like.

2. Sift the dry ingredients together and stir.

3. Add the dry ingredients slowly into the wet ingredients. It might seem super-dry at first but it'll be okay! The resulting dough will be thick but liquid. Let it rest for about half an hour.

4. Test out your waffle maker or waffle cone maker! Add a thin layer of the batter, cook for about 3 minutes.

5. Shape your waffle cone with a wooden spoon or spatula until it's the shape of a taco shell. You can wrap it around a rolling pin or glass to get the curved shape, too. If you've never made a waffle cone before, this might take a few tries. It's okay!

CHOCO TACO DIRECTIONS

1. Add your favorite plant-based ice cream. Then pop the newly-filled tacos into the freezer.

2. Melt your chocolate chips or chocolate bar. We like to zap ours in the microwave for like 30 seconds at a time, but if you prefer using a double-boiler on the stove, great.

3. Pull the tacos out of the freezer. Pour the melted chocolate over the tacos, and sprinkle with your nuts or rice if that's your thing.

4. Just to get that extra crunch factor, pop the tacos in the freezer for about 15 minutes to solidify the chocolate shell.

5. Eat! Share! Repeat!

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WANT MORE?

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VEGAN COFFEE: BARISTAS SWEAR BY THESE VEGAN LATTE SWAPS

VEGAN ICE CREAM: THESE VEGAN ICE CREAMS ARE BETTER THAN DAIRY

VEGAN TACO BELL: THIS IS THE RECIPE FOR A TACO BELL DUPE

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