Crunchy apple tacos


Made with

For the tacos:
(for 6 people)
3 large piadinas with oil or tortillas
(wheat or corn)
200 g granola with dried fruit
Agave syrup
Coconut oil

For quick vanilla ice cream:
1 Bio Soya Cuisine
1 vanilla pod
Agave syrup
30 g coconut oil

For apples:
4 golden apples
1 teaspoon turmeric
40 g agave or maple syrup
30 g brown or coconut sugar
1 teaspoon cinnamon powder
Lemon juice
2-3 tablespoons of Bio Soya Drink Natural


With a pastry ring or a glass, cut 3-4 smaller discs from each piadina. Add a few tablespoons of coconut oil and agave syrup in a bowl and brush well all the discs. Dip them in the granola whipped with a cutter. Place the discs upside down in the muffin moulds to obtain the typical ‘tacos’ shape and bake them at 170-180° in the oven until they get crispy and golden.

Peel the apples and cut them into small cubes, sprinkle them with lemon juice to prevent them from turning brown. In a frying pan, lightly caramelise the maple syrup with the brown sugar. Add the apples and cinnamon. Strain the apples with a sieve and return the excess liquid to the pan together with a little vegetable drink. Cook until the sauce gets thick enough and put aside.

Remove the vanilla seeds from the pod with a small knife and add them to the cream together with the agave syrup and coconut oil. Place in the freezer and stir occasionally until you get a creamy consistency of the ice cream.

Assemble the tacos by filling them with the apples, a teaspoon of ice cream and the apple caramel.