- 2 Plain Plant-Based Cali’flour Pizza Crusts
- ⅔ c sugar or monk fruit sweetener
- 2 t cinnamon
- 4 large apples, cored and chopped
- 1 ½ T vegan butter
- 3 T coconut sugar
- 1 t lemon juice
- 1 t cinnamon
- 1 t arrowroot or cornstarch
- ⅓ c water
- 1 14 oz can full-fat coconut milk chilled overnight
- ¼ c powdered sugarer
- 2 T monk fruit sweetener
- 1 t vanilla sugar
Prepare Taco Shells:
Combine sugar and cinnamon in a bowl and set aside. Preheat oven to 375-400. Cut out “taco shells” from semi-thawed Cali’flour crusts, with a 4” round cookie cutter to make 3 rounds per crust. Invert a muffin pan and bake crusts cradled between cups for 12-14 minutes. Remove from oven and sprinkle with cinnamon and sugar and let cool.
In a bowl, toss chopped apples with lemon juice. On the stovetop in a large saute pan over medium heat, stir together butter, chopped apples, cinnamon, and coconut sugar. Add about ¼ cup of water and let cook on medium heat for about 4 minutes. Stir 1 teaspoon of thickener into remaining water and add to pan. Continue to cook until most of the liquid has reduced and apples are soft.
Prepare Whipped Topping:
In a large chilled bowl, empty chilled coconut cream from the can (careful not to add water). Beat for 30 seconds with a mixer until creamy then add vanilla and powdered sugar. Mix until smooth, about one minute. (Topping will harden and set in the fridge the longer it's chilled. Will keep for up to 1 - 2 weeks.)
Fill each taco with warm apple pie mixture and top with coconut whipped topping and a dash of cinnamon. Serve and enjoy!
*Traditional Plain Crusts and traditional whipped topping may be substituted to make this a non-vegan option.