Apple Pie Tacos with Vanilla Bean Ice Cream

RatingDifficultyIntermediate
Prep Time35 minsCook Time55 minsTotal Time1 hr 30 mins
 5 large flour tortillas
 1/3 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
For the Coconut Caramel Sauce:
 400 g tin coconut cream
 80 ml (1/3 cup) pure maple syrup
 55 g (¼ cup) brown sugar or coconut sugar
 1 teaspoon vanilla bean paste
 ¼ teaspoon salt flakes
1

For the apple filling, pop the apples in a pan with ½ cup of sugar, 2 tablespoons of butter, 1 teaspoon cinnamon, and all the nutmeg and lemon juice. Sauté for 5-7 minutes until the apples are soft, stirring often.

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

Melt the remaining butter and combine in a small mixing bowl with the other ¼ cup sugar and 1 teaspoon cinnamon. Brush the mixture onto both sides of each mini tortilla.

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

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

Remove 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.

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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Ingredients

 5 large flour tortillas
 1/3 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
For the Coconut Caramel Sauce:
 400 g tin coconut cream
 80 ml (1/3 cup) pure maple syrup
 55 g (¼ cup) brown sugar or coconut sugar
 1 teaspoon vanilla bean paste
 ¼ teaspoon salt flakes

Directions

1

For the apple filling, pop the apples in a pan with ½ cup of sugar, 2 tablespoons of butter, 1 teaspoon cinnamon, and all the nutmeg and lemon juice. Sauté for 5-7 minutes until the apples are soft, stirring often.

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

Melt the remaining butter and combine in a small mixing bowl with the other ¼ cup sugar and 1 teaspoon cinnamon. Brush the mixture onto both sides of each mini tortilla.

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

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

Remove 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.

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.

Apple Pie Tacos with Vanilla Bean Ice Cream
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