Have you ever had grilled fruit before? I haven’t so this was a big ole wish that it turns out good kind of thing. But how could it not when you pair warmed fruit with sweetened hazelnut cream and tortillas? A perfect combo of dessert goodness right? And all done on the bar-b-que? Oh sheesh, it’s another adventure in getting the dumb bbq to work with me instead of against me. Here is my vegan and gluten-free Simple Grilled Fruit Tacos with Hazelnut Cream.
You know what? Grilling fruit is way easier than grilling veggies! Fruit softens up a whole heck of a lot faster than veggies, so you only have to stand in front of a hot BBQ for about 10 minutes. How great – especially when these tacos can also be your breakfast! Yes – not just dessert here people! So easy – all you do is slice the fruit thinly then turn on your BBQ to low and place a long sheet of foil over the grate. Pour the fruit on and spread out so all fruit gets heated. I moved the fruit around and flipped a few times. You won’t get any grill marks on them but that is fine. Once done put back into a bowl and cover with foil – to keep the flies away and keep them warm. Put the corn tortillas directly on the upper grate – you can do this step while cooking the fruit but I did mine after so I could close the lid and let them heat. Flip once and yum. They harden up without being super-tough and they do get a little bit of grill marks on them.
As for the hazelnut cream – mmm. This was good enough to eat by the spoonful! I actually made this the night before which was good because it thickened up. If you are doing dessert grilled tacos I would suggest making the “cream” in the morning and letting it sit in the fridge until ready. All this is hazelnuts, vanilla soy milk, dates, and cinnamon. All my fave things. This isn’t super creamy, more smoothish than creamy, but it tastes so good you don’t even care! It is sweet and when paired with the fruit on top of a crisp tortilla. Oh. Man. Heaven!
3 Small Plums, sliced
3 Small Peaches, sliced
2 Large White Nectarines, sliced
Mission White Corn Tortillas
1/2 C Hazelnuts
1 C Silk Light Vanilla Soy Milk
1 Tsp Cinnamon
1. Soak dates in hot water for a few hours. Take out pits and peel skins off.
2, Dump all hazelnut cream ingredients into blender and blend until smoothish.
3. Wash and thinly slice all fruit.
4. Turn BBQ to low and place long tin foil over grill. Dump all fruit onto foil.
5. Let fruit cook through using a spatula to turn.
6. Take fruit off grill and put into bowl and cover with foil to keep warm.
7. Place tortillas on top grill and close lid. Turn when ready.
8. When tortillas are done place on plate then layer fruit and a little hazelnut cream.
**I submitted this recipe to the Virtual Vegan Potluck Linky Party