Copycat Choco Taco

There is something about the sound of an ice cream truck. It brings me right back to my childhood, running down the street, waving my dollar bill in the air to stop Mr. Ice Cream Truck Driver. My favorite treat from the ice cream truck was always the screw ball. It was like two treats in one. I would get to eat the sorbet and then have a gum ball at the end.

Some of those classics might be gone and replaced with newer options. Heck, the ice cream truck that circled our neighborhood in Maryland had soft serve ice cream, made smoothies, and offered banana splits. But whether you are a fan of the classics or you just can't help being with the in-crowd, we can all agree that ice cream needs to be a part of your summer.

Click to tweet: This summer calls for homemade choco tacos.

One of A's favorite ice cream treats is the choco taco. Now I am not going to lie, I had never had one before. I imagine it being like a drumstick but in a taco form. So instead of running to the store to buy some choco tacos, I decided to make a twist on the classic - frozen yogurt dark choco tacos. You guys, I couldn't stop myself.

Copycat Choco Taco

Recipe by a traveling Wife

Yield: 4 choco tacos

Ingredients

• 4 Waffle Bowls
• 1/2 gallon Vanilla Frozen Yogurt
• 1 cup Dark Chocolate Chips
• 1/2 tablespoon Coconut Oil
• handful Almonds, chopped

Cooking Directions

1. Remove frozen yogurt from freezer to allow to soften.
2. One at a time, wrap a waffle bowl in a piece of damp paper towel and microwave for 45 seconds. Immediately remove waffle bowl and form into a taco shape. It's best to turn over a muffin tray and place the taco in between the molds to hold shape.
3. After all the tacos have been formed, fill each with a generous helping of frozen yogurt.
4. *Feel free to mix things up here and choose any flavor you wish of frozen yogurt, ice cream, or your favorite dairy free option.
5. Place muffin tray with filled tacos in the freezer.
6. While the frozen yogurt re-hardens, place dark chocolate chips and coconut oil in microwave safe bowl. Microwave for 30 seconds at a time until chocolate is melted (roughly 60-90 seconds) - stir in between intervals.
7. Roughly chop a handful of almonds and set aside.
8. Removed tacos from freezer and dip tops in the melted dark chocolate then sprinkle tops with chopped almonds before the chocolate hardens.
9. Immediately place tacos back in freezer for at least 30 minutes before enjoying.

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Click to tweet: You've got to try these copycat Choco Tacos!

Have you ever had a choco taco before?

What flavor fro-yo or ice cream would you use in your ideal choco taco?

What was your favorite childhood item off the ice cream truck?

Gluten Free Almond Shortbread Cookies

This is a sponsored conversation written by me on behalf of Snapple. The opinions and text are all mine. #TrueTeaTaste

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There is something about the change of a season. Whether that be a change in the weather season or a change in a season of your life. It brings a sense of adventure and curiosity, a feeling of renewal and optimism.

Summer is officially here even though it's been feeling like summer for several weeks with the temperature. And now that I am entering another season of my life by moving yet again (6th move in 6 years), there are few things that I am enjoying to just take a breather and enjoy this season of life.

Being able to sit out in the sunshine with a refreshing drink and tasty treat is what I live for these days. A and I haven't even searched for a new home in Missouri so I don't know what to look forward to. But I can say that I will miss our screened deck in Maryland and listening to all the birds chirping from our cypress trees. This is generally where I go to relax and enjoy my summer treats.

So what is it that I've been quenching my thirst with this summer? Snapple® Straight Up™ Tea! It's been my go-to beverage because it's refreshing, cold, and made with all natural ingredients with nothing artificial.

When I saw that Snapple® had two new varieties of teas (Sorta Sweet Honey Green Tea and Rooibos), I snatched them up from Giant Food and knew that a shortbread cookie with pair perfectly with them. But not just any shortbread cookie, Gluten Free Almond Shortbread Cookie would do the trick.

Gluten Free Almond Shortbread Cookies

Recipe by a traveling Wife

Prep time: 10 minutes

Cook time: 20 minutes

Yield: 9 cookies

Nutrition per cookie: 106 Calories | 5 g Carb | 9 g Fat | 3 g Protein | 3 g Sugar

Ingredients

• 1 cup Almond Meal
• 3 tablespoons Butter, softened
• 3 tablespoons Powdered Sugar
• pinch Salt
• 1 teaspoon Vanilla Extract

Cooking Directions

1. Preheat oven to 325 degrees F.
2. In a medium mixing bowl, combine all ingredients and mix together with hand mixer or stand mixer.
3. Use your hands to mix the remaining cookie dough until it forms a ball.
4. Roll dough into 9 balls, about 1 tablespoon each.
5. Place cookie balls onto prepared cookie sheet sprayed with cooking spray or use a silpat.
6. Flatten each cookie ball using three fingers until they are about 3/4 inch high.
7. Bake for 18-20 minutes or until golden brown.
8. Allow to cool on cookie sheet for at least 15 minutes.
9. Enjoy!

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What Snapple® Straight Up™ Tea would you love to try (Unsweetened, Sorta Sweet, Sweet, Sorta Sweet Honey Green Tea, or Rooibos)?

What's your favorite thing about summer?

Are you currently experiencing any season changes in your life?