a pie crust made of cookie crumbs without gluten. I’ve made this with graham crackers, animal crackers, vegan cookies, and butter cookies. One 9-inch pie crust can be made using this recipe. Making ensuring it is only lightly browned when using for a pie that needs to be baked will prevent it from burning while re-baking.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
| Yield: | 1 taco cup |
Ingredients
- ½ cup strawberries, hulled and sliced
- 1 teaspoon white sugar
- 1 (6 inch) flour tortilla
- 1 teaspoon butter, melted
- 1 teaspoon cinnamon sugar, or to taste
- 10 chocolate candy melts
- 1 scoop vanilla ice cream
- 1 teaspoon chocolate sprinkles (Optional)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Stir strawberries and sugar together in a small bowl; set aside until needed.
- Place tortilla inside a small oven-proof bowl so that it forms a cup. Brush the inside of the tortilla with melted butter; lightly sprinkle with cinnamon sugar.
- Bake in the preheated oven until crisp, 10 to 12 minutes. Carefully remove from the bowl and cool on a wire rack.
- Meanwhile, place candy melts in a single layer on a saucer. Microwave for about 1 minute. Dip the top of the taco cup in the chocolate just so the edges are covered. Let cool.
- Scoop ice cream into the taco cup. Top with strawberries and their juices. Garnish with chocolate sprinkles.
Nutrition Facts
| Calories | 798 kcal |
| Carbohydrate | 85 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 6 g |
| Protein | 13 g |
| Saturated Fat | 34 g |
| Sodium | 110 mg |
| Sugars | 9 g |
| Fat | 61 g |
| Unsaturated Fat | 0 g |