These simple and easy to make fruit salad taco bowls create a healthy and impressive breakfast, brunch, dessert or snack idea. And our boys get very excited when I’ve made them for afternoon tea! I recently bought a set of taco bowl pans, all good kitchen shops will stock them, or you can by them online. I then decided to experiment with them, by using sweet potato wraps from BFree. I had to trim the wraps slightly, so that they fit perfectly into the taco pan, but found this easy, as they are very flexible. They also baked up beautifully light and crisp.
Once the bowls are completely cool, I brush the inside of the bowl with a little maple syrup, as this gives the taco bowl just a hint of sweetness. I then spoon in a layer of vanilla maple coconut yogurt, which is lightly sweet and fragrant. This is then topped with a variety of fresh fruit, before another dollop of yogurt goes on top. To finish, I like to add a sprinkling of raw cacao nibs, but this is an optional extra and dependant on your own personal tastes.
I love recipe developing so much, as it allows me to be creative and think outside of the box. I’ve had so much fun creating these fruit salad taco bowls and I hope you enjoy them as much as my family.
2 BFree sweet potato wraps
2 teaspoons (10ml) pure maple syrup, divided
Vanilla Maple Coconut Yogurt
120g (4.2 ounces or a firmly packed ½ cup) Coyo natural coconut yogurt
2 teaspoons (10ml) pure maple syrup
1 teaspoon (5ml) pure vanilla extract
Roughly chopped seasonal fruit of choice
Sprinkling of raw cacao nibs
Preheat the oven to 160C.
To make the taco bowl, you first need to trim the wrap slightly. You will need to cut out a circle approximately 18.5cm-19cm in diameter. To make it easier, you can do this by placing a small bowl or cake pan on top of the wrap. Then you neatly cut around the bowl/cake pan, to get an even amount of trimming. I found using a pizza cutter the easiest way to do this, but you could just use a small sharp knife instead.
Once the wraps have been trimmed, push them gently and evenly into the taco bowl pans. Then place them on a tray and bake for approximately 13-14 minutes. When they’re ready, the edges will become a deep dark brown colour, but not burnt.
Allow the bowls to cool in the pans for 2-3 minutes, before transferring them to a cooling rack to cool completely. As the bowls cool, they will become crisp and have a crunchy texture.
While they’re baking, make a start on the vanilla maple coconut yogurt. Add the yogurt to a bowl and stir through the maple syrup and vanilla extract, until thoroughly combined. Then place in the refrigerator until required.
Once the taco bowls are completely cool, add 1 teaspoon (5ml) of maple syrup to each bowl and, using a pastry brush, brush the syrup over the inside of the bowl.
Remove the yogurt from the refrigerator and set aside about a quarter of it, as this will be used to top the fruit. Divide the remaining yogurt amongst the taco bowls and use a teaspoon to cover the bottom of the bowl and to smooth over the surface.
Now layer the fruit into the bowl and finish it off with a dollop of the reserved yogurt. If using, sprinkle over the cacao nibs.
Recipe by: The Gluten & Dairy Free Bakehouse