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Recipe:

Apple Pie Tacos with Vanilla Bean Ice Cream

Apple Pie Tacos with Vanilla Bean Ice Cream recipe

If you love apple pie, and also happen to be a fan of Mexican food — in other words, if you're human and have taste buds — then you need to try these delightful little creations.

Preparation time Prep: 35 mins
cook time cook: 55 mins
makes:
20
Skill level Bragging Rights

You will need:

  • 5 large flour tortillas
  • ⅓ cup dairy-free butter
  • ¾ cup sugar
  • 2 teaspoons cinnamon
  • 4 Granny Smith apples, peeled and diced into 1 cm cubes
  • 1 tablespoon lemon juice
  • ½ teaspoon nutmeg
  • 1 tub Over The Moo Vanilla Bean Missing You ice cream
Coconut Caramel Sauce
  • 400 g tin coconut cream
  • 80 ml (⅓ cup) pure maple syrup
  • 55 g (¼ cup) brown sugar or coconut sugar
  • 1 teaspoon vanilla bean paste
  • ¼ teaspoon salt flakes
~
Photography: Chris Middleton
Stylist: Deb Kaloper

Directions:

  • 1For the apple filling, pop the apples in a pan with ½ cup of the sugar, 2 tablespoons of the butter, 1 teaspoon cinnamon, and all the nutmeg and lemon juice. Sauté for 5-7 minutes until the apples are soft, stirring often.
  • 2To make the taco shells, use a large circular cookie cutter (10 cm across at least) to cut 4-5 smaller circles out of each tortilla. Discard the scraps.
  • 3Melt the remaining butter and combine in a small mixing bowl with the other ¼ cup sugar and 1 teaspoon cinnamon. Brush the mixture on to both sides of each mini tortilla.
  • 4Grab a muffin tin and flip it upside down. Place the cut tortilla circles in between each muffin cup so they are curved like little taco shells. Bake at 180°C for 10 minutes or until they are a crispy golden brown.
  • 5To make the sauce, combine the coconut cream, maple syrup, sugar and vanilla in a small, heavy-based saucepan over medium heat. Bring to a boil, then reduce heat to medium-low. Simmer, stirring often for 30 minutes or until the sauce has reduced by about two-thirds and darkened to a golden caramel colour. As it thickens, stir more frequently so it doesn’t stick to the bottom of the pan and burn.
  • 6Remove from heat and stir in the vanilla and salt (you should have about ⅔ cup of sauce). Use immediately, or pour into a warm sterilised jar for later use. The sauce will thicken further as it cools.
  • 7To serve, spoon some apple mixture into each taco shell, top with a generous scoop of Over The Moo "Vanilla Bean Missing You" and garnish with a sprinkle of cinnamon and a drizzle of caramel.
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