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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.

You will need

Serves 20

  • 5 large flour tortillas
  • 1/3 cup dairy-free butter
  • 3/4 cup sugar
  • 2 teaspoons cinnamon
  • 4 Granny Smith apples, peeled and diced into 1 cm cubes
  • 1 tablespoon lemon juice
  • 1/2 teaspoon nutmeg
  • 1 tub Over The Moo Vanilla Bean Missing You ice cream

Coconut Caramel Sauce

  • 400 g tin coconut cream
  • 80 ml (1/3 cup) pure maple syrup
  • 55 g (1/4 cup) brown sugar or coconut sugar
  • 1 teaspoon vanilla bean paste
  • 1/4 teaspoon salt flakes

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35 mins to prep

55 mins to cook

  1. Step 1

    For the apple filling, pop the apples in a pan with 1/2 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.

  2. Step 2

    To 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.

  3. Step 3

    Melt the remaining butter and combine in a small mixing bowl with the other 1/4 cup sugar and 1 teaspoon cinnamon. Brush the mixture on to both sides of each mini tortilla.

  4. Step 4

    Grab 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.

  5. Step 5

    To 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.

  6. Step 6

    Remove from heat and stir in the vanilla and salt (you should have about 2/3 cup of sauce). Use immediately, or pour into a warm sterilised jar for later use. The sauce will thicken further as it cools.

  7. Step 7

    To 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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