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
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.
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.
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.
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.
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.
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.