Method (chocolate ganache)

1. Place the chopped dark chocolate in a heatproof bowl.
2. Gently heat the coconut cream in a saucepan on the hob until hot but not boiling.
3. Pour the warm coconut cream over the chocolate. Leave for around 5 minutes then stir slowly until the chocolate has completely melted and the ganache is smooth and glossy.
4. Allow to cool slightly before using. It will thicken as it cools.

Method (marshmallow fluff)

1. Ensure your mixing bowl and whisk is clean and free from any grease / moisture.
2. Add the aquafaba, vanilla bean paste, and cream of tartar into a large bowl or the bowl of a stand mixer. Use a balloon whisk attachment on your stand mixer or a hand mixer with whisks to beat the liquid for around 1 minute until it starts to get fluffy.
3. Slowly sprinkle in the sugar into the mixture, a tablespoon at a time while the mixer is on. This will prevent deflating the meringue. Continue to beat for about 10-15 minutes until stiff peaks form. The meringue will be thick, glossy and when you lift the whisk up.. it should stay as it is. Depending on your mixer, the speeds and temperature in your kitchen, it may take longer to get to the right consistency.

Assemble

1. Heat a medium sized pan on the hob. Place 1 Stroopwafel in the pan and cook until the caramel filling is just soft and the Stroopwafel can bend easily, appropriately 15 to 20 seconds per side. Warning – do not to overheat / over cook the Stroopwafel. Working quickly, lay the warmed waffle over a rolling pin or between two cups / glasses and gently push the cups towards each other to bend the Stroopwafle into the shape of a taco shell. Don’t press them too far together as you’ll want room for adding in the fillings.
2. Transfer the waffles onto a lined baking tray and place in the fridge to chill and set in shape. 
3. Working with 1 taco waffle at a time, pipe or spread some of the chocolate ganache into the waffle, topping it with some crushed / crumbled graham crackers or digestive biscuits. Pipe in some of the marshmallow fluff (refer to video for example). Use an off-set spatula to spread them flush to the waffle, then torch with a kitchen blow torch to toast it.
4. You could stop here or go all out with some additional extra toppings. 
5. Melt some dairy-free dark chocolate until melted and glossy, allow to cool for a few minutes, then pour into a bowl or dish.
6. Dip the tops of the tacos into the melted chocolate, and while the chocolate is wet, sprinkle over more graham cracker / biscuit crumbs. 
7. Transfer any leftover marshmallow fluff into a piping bag fitted with a star tip nozzle, and pipe a swirl on top of the tacos, toasting it with a blow torch.
8. Serve and enjoy.