Choco Taco

• 1/2 cups Greek Yogurt, Plain Or Vanilla
• 1/8 teaspoons Vanilla Extract
• 1/8 teaspoons Stevia
• 1 whole Crunchy Corn Taco Shell
• 1/2 ounces, weight Dark Chocolate
• 5 whole Peanuts, Chopped Small (I Used Honey Roasted Salted)

1. In a small bowl, add plain Greek yogurt, vanilla extract and stevia. Mix until combined.
2. Fill taco shell with Greek yogurt mixture, put it in a small dish and place in the freezer for about 1 hour or so.
3. Meanwhile, just before taco is ready, chop the chocolate, put it in a microwave safe dish and microwave it in 10 second intervals, until melted. Drizzle chocolate over frozen yogurt taco and top with nuts.
4. Notes:
5. - Greek yogurt is great to use, if you are planning to eat this recipe right away. If you want to store or freeze your Choco Taco, I recommend using a low fat or a yogurt mixed ice cream.
6. - If using vanilla Greek yogurt, omit the vanilla extract and stevia.

greek yogurt, vanilla, stevia, crunchy, chocolate, peanuts

Taken from tastykitchen.com/recipes/desserts/choco-taco/ (may not work)