With summer behind us, I’m fully embracing the best season of the year, starting with these crispy on the outside, gooey on the inside taquitos. They could not be easier to make!
6 tortillas (I use Siete)
4 apples, diced
1 can full fat coconut milk
3/4 cup maple syrup
1/2 cup coconut sugar
2 tbsp cinnamon
Oil of choice (I like avocado oil spray)
Add diced apples to a skillet; spray or toss with just enough oil to coat
Combine coconut sugar and cinnamon and sprinkle over apples until well coated
Sauté over medium heat until sugar mixture is caramelizing and apples are soft (save some to sprinkle on taquitos once they’re cooked!)
In a saucepan, whisk together coconut milk (must be canned!), maple syrup and a splash of vanilla; bring to a boil
Reduce heat and simmer for about 1 hour or until thick. Place in fridge of freezer to thicken more if you’d like
Preheat oven to 400˚ Fahrenheit
Brush caramel across the middle of a tortilla and add a spoonful of apple mixture; roll and place on a baking sheet, folded down. Repeat until all of your apple mixture is used
Spray or brush with more oil and sprinkle more cinnamon sugar mixture on top
Bake for about 10 minutes or until lightly browned and crispy
Remove and enjoy with the remaining caramel sauce as a dip or drizzled on top!
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