I’m throwing a party over at one of my first blogger friends waaaaay back in the day, Stacy of Paleo Parents. Though our eating styles vastly differed when we first met (I focused mainly on a plant-based, gluten free diet and Stacey being Paleo) I loved how we were able to see through our differences and find the common ground: The fact that we were two women seeking health for our individual bodies, able to appreciate a lifestyle different of our own. So I thought how appropriate it would be to delight in some Otto’s Cassava flour and make some (egg and nut free!) paleo chocolate tortillas to celebrate!
I am a bit tortilla-obsessed ever since I created these grain free tortillas with the most delightful flour, perfect for recreating gluten free tortillas that taste like the real thing. Since then I have have made Spinach Tortillas and even “Cool Ranch”-style Tortilla Chips so it was only a matter of time until I made a dessert tortilla. Duh. If you know me, you know I love using chocolate.
You can cruise on over to Stacy’s place and check out the recipe here.
A useful note to keep in mind when making these tortillas: Use those fingers to blend the dough, making sure that it is neither wet nor dry. It should not stick to the surface (that means it is too wet and you will need to add a little more flour); it should not be brittle looking when you rolling it out either (that means it is too dry and you will need to add a little more water to the mix to get the right consistency). They should not be hard but perfectly pliable. If they aren’t bendable as you remember a gluten tortilla is, that is most likely because 1). You did not roll them out thin enough; or 2). You left them on the pan for too long.
This post contains affiliate links.