Cinnamon Apple Dessert Tacos
[Vegan]

For the Taco Shells:

1. Using a small circle cutter like the top of a mason jar, cut out circles from your tortillas. You should get about 3 from each tortilla. (use a smaller size cutter for 2-3 bite-sized tacos). Combine sugar and cinnamon in a bowl and set aside.
2. Heat about 1 1/2 cups of vegetable oil in a pan on the stove over medium heat. Place a scrap of tortilla in the oil to gauge if it's hot enough — it should bubble instantly.
3. Using tongs, place one circle in the oil for about 5 seconds. Flip it over and fold it in half, holding it folded for about 5 seconds or until browned. Flip over and fry the other side until crispy. Immediately remove the oil, give it a little shake, and place it into the cinnamon coconut sugar mix.
4. Set in a taco rack or an upside-down muffin pan to cool by placing them between the muffin domes.

To Make the Filling:

1. Peel and dice apples. Toss with lemon juice. Over medium heat, stir together butter, chopped apples, cinnamon, and coconut sugar. Add about 1/4 cup water and let cook on medium heat for about 4 minutes. Stir 1 teaspoon cornstarch into the remaining water and add to the pan.
2. Continue cooking until most of the liquid is removed, and apples are soft.

To Assemble:

1. Fill each taco with warm apple pie mixture and top with coconut whipped topping and a pinch of cinnamon.