Cannabis Nutella and Berry Tacos

Total time: 40 minutes

Yields: 6 servings


  • 6 tortillas fluor
  • 3 tbsp sugar granulated
  • 1 tbsp cinnamon granulated
  • 3 tbsp CannaButter
  • 4 ounces chocolate baking bar bitter sweet
  • 1/3 cup hazelnuts chopped, toasted
  • 3/4 cup heavy cream
  • 3 tbsp sugar powdered
  • 6 ounces cream cheese room temperature
  • 1/3 cup Nutella
  • 1/2 cup strawberry sliced
  • 1/2 cup raspberries


  1. Prepare the Taco Shells: Preheat oven to 400°F. Roll sheets of aluminum foil into 3 loose rolls, each measuring approximately 17 inches long, 1 1/2 inches wide, and 4 inches tall. Place rolls parallel on a rimmed baking sheet.
  2. Stir together sugar and cinnamon in a small bowl. Brush melted CannaButter evenly on both sides of tortillas, and sprinkle both sides evenly with sugar mixture. Drape 2 tortillas over each foil roll, so that they form a taco shell shape.
  3. Bake tortillas in preheated oven until tortillas hold their shape and are lightly browned, about 15 minutes. Transfer shells to a wire rack, and cool completely.
  4. If desired, place chopped chocolate in a medium-size microwave-safe bowl. Microwave on HIGH until melted, about 1 minute, stirring every 30 seconds. Dip edge of Taco Shells in melted chocolate, and roll in chopped hazelnuts. Let stand until set, about 15 minutes.
  5. Prepare the Filling: Combine cream and powdered sugar in a large bowl. Beat with an electric mixer on medium-high until soft peaks form, about 2 minutes. Add cream cheese and hazelnut-chocolate spread; beat until smooth, 1 to 2 minutes.
  6. Assemble the Tacos: Spoon about 1/3 cup Filling into each Taco Shell. Toss together strawberries and raspberries in a small bowl. Top each taco with about 1/4 cup berry mixture. Dust tacos with powdered sugar.

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