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Mini Apple Pie Taco

  • Serves: Makes 6 tacos


Taco Shell:⠀⁠

  • 1 TBS natvialiving gold⠀⁠
  • 1/2 cup biscuit crumbs ( I used mcvities_anz digestive biscuits)⠀⁠
  • 1/2 tsp cinnamon⠀⁠
  • 3 x mini wraps (or 2 x big ) (I used missionfoodsanz)⠀⁠
  • 1/3 cup vegan butter (melted)⠀⁠

Apple Filing:⠀⁠

  • 3 x small granny smith apples⠀⁠
  • 1 tsp lemon juice⠀⁠
  • 2 TBS brown sugar⠀⁠
  • 1 TBS butter⠀⁠
  • Pinch Nutmeg⠀⁠
  • 1/2 tsp cinnamon⠀⁠
  • 1 tsp cornstarch⠀⁠
  • 1 TBS water ( if required)⠀⁠



  1. Preheat oven to 200 degrees and blitz your biscuits in a food processor (or crush with a rolling pin) until finely ground, add to a bowl along with sweetener and cinnamon, mix to combine, set aside.⠀⁠
  2. Using a pie cutter ( mine was 9.5cm) cut 2 x circles from your tortillas ( or 3 if you are using a large wrap), repeat so you have 6 x circles . Transfer your butter to a small bowl and dip each round into the butter ( making sure it covers both sides), drain slightly and dip into the crumb mixture. Pat down to make sure both sides are covered in the crumb. Transfer to a plate and repeat with the remaining rounds. ⠀
  3. Once all 6 x are crumbed, using the back of a muffin tin, position each circle in between the back of the muffin tray so it creates a taco shape ( it should be wedged between the bottom of two muffin backs). Repeat for the remaining and transfer to the oven for 20 minutes to golden.⠀⁠
  4. Remove from the oven and allow to cool, they should become hard and crispy once they have cooled. Allow to cool completely while you make your apple filling. ⁠
  5. Finely dice your apples and transfer to a small saucepan with the butter, lemon juice, sugar, nutmeg and cinnamon and a few tsp on water. Allow to cook for 4-5 minutes on a medium-low heat until apples turn slightly soft. Add your corn-starch and cook for 1-2 minutes until liquid has reduced. Fill each taco shell with apple mixture and dollop with purecocobella coconut yoghurt and sliced almonds.

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