Vegan Apple Pie Taquitos

Februari 12, 2019
Vegan apple pie taquitos, a delicious, crispy and sweet dessert. They’re stuffed with an amazing apple pie filling and baked instead of fried.

Can you believe I’ve never tried taquitos before? Mexican food is not that popular in my country and savory recipes are the most popular ones, so I’ve never tried a Mexican dessert before, and I knew about taquitos looking for new recipes on Pinterest.


vegan apple pie taquitos ingredients

    Coconut oil – Feel free to use another type of oil to make this recipe. I always use extra virgin oils when possible because they’re healthier, but it’s up to you. If you don’t consume oil, use a non-stick baking pan and add water instead oil to cook the apples and to brush the taquitos.
    Granny Smith apples – They’re my favorite apples to make this recipe, but any other type of apples will do.
    Brown sugar – It’s okay to use other kinds of sugar like cane or coconut sugar. I think you could also use other sweeteners to cook the apples.
    Ground cinnamon – If you don’t like cinnamon, just omit it.
    Vanilla extract – This ingredient is optional, but if you have some vanilla extract on hand, please use it because it will make your taquitos taste even better.
    Flour – Any type of flour is okay to make this recipe. I used brown rice sugar, but it’s up to you.
    Vegan caramel sauce – Store-bought is okay, but try to make it at home, it’s more affordable, healthier and so delicious.
    Flour tortillas – Use small flour tortillas. Depending on the size of your tortillas, you’ll need 5 or 6 (I used 5). If you can’t eat gluten, use corn tortillas instead.

tips to make vegan apple pie taquitos

    Classic taquitos are fried, but if you bake them, they’re also super tasty and much healthier.
    Try to make your own vanilla extract at home. It’s more affordable, so easy to make and tastes great.
    Feel free to use any vegan apple pie filling.
    This recipe works best using coconut oil (instead of water) and vanilla extract, and adding the cinnamon sugar on top, but they’re optional. You could also add regular sugar instead.
    Taquitos are best freshly made and topped with extra vegan caramel sauce, but they’re also so delicious cold and with no extra sauce.

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 5
Category: Desserts
Cuisine: Vegan, Mexican


Ingredients

    Coconut oil (optional)
    2 Granny Smith apples, peeled, cored and diced
    3 tbsp + 1 tsp brown sugar, divided
    1/2 + 1/8 tsp ground cinnamon, divided
    1/2 tsp vanilla extract (optional)
    2 tbsp flour, I used brown rice flour
    1/4 tbsp vegan caramel sauce (65 ml)
    5-6 small flour tortillas, I used 5

Instructions

    Preheat the oven to 375ºF or 190ºC.
    Heat 1 tbsp of coconut oil in a skillet and add the apples, 3 tbsp of brown sugar and 1/2 tsp of ground cinnamon. Stir and cook over medium-high heat for about 5 minutes, stirring occasionally. If you don’t consume oil, just add water.
    Add the vanilla extract and flour, stir and cook for 1 minute.
    Add the vegan caramel sauce, stir and remove from the heat.
    Grease an 8×8 inch (20×20 cm) baking pan with some coconut oil and set aside. If you don’t consume oil, omit this step and use a non-stick pan.
    Divide the apple filling among 5 tortillas and tightly roll up each tortilla (see picture). Place the taquitos seam-side down in the prepared baking pan.
    Brush the taquitos with some coconut oil (optional) and add some cinnamon sugar on top. To make the cinnamon sugar, add 1 tsp of brown sugar and 1/8 tsp of ground cinnamon to a blender and blend until you get a powdered texture. If you don’t want to use oil, just use some water.
    Bake for 25 minutes or until golden brown.
    Serve immediately and add more vegan caramel sauce on top (optional).
    Keep leftovers in a sealed container in the fridge for 4-5 days. Reheat the taquitos or enjoy them cold.

Notes

    Nutritional info was calculated by using 4 tbsp of coconut oil and with no vegan caramel sauce on top.
    Recipe adapted from Laura in the Kitchen.

Nutrition

    Serving Size: 1/5 of the recipe
    Calories: 341
    Sugar: 25.7 g
    Sodium: 276 mg
    Fat: 14.7 g
    Saturated Fat: 10 g
    Carbohydrates: 51.9 g
    Fiber: 4.6 g
    Protein: 2.8 g



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