Directions:

• 1For the apple filling, pop the apples in a pan with ½ cup of the sugar, 2 tablespoons of the butter, 1 teaspoon cinnamon, and all the nutmeg and lemon juice. Sauté for 5-7 minutes until the apples are soft, stirring often.
• 2To 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.
• 3Melt the remaining butter and combine in a small mixing bowl with the other ¼ cup sugar and 1 teaspoon cinnamon. Brush the mixture on to both sides of each mini tortilla.
• 4Grab 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.
• 5To 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.
• 6Remove 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.
• 7To 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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