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.
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.
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.
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.
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.
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.
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.