Step 1

Preheat the oven to 400 degrees and lightly spray the bottom of two 12-cup muffins tins with non-stick spray.

Step 2

In a mixing bowl, stir together the melted coconut oil, cinnamon, and sugar.

Step 3

Using a 3-inch biscuit or round cookie cutter, cut rounds out from the flour tortilla shells. Toss the rounds in the cinnamon sugar mixture to coat.

Step 4

Place all the mini taco shells between the crevices of the upside-down muffin tin and bake the shells in the oven for 6 minutes. Remove from oven and allow to cool completely before removing from muffin tin.

Step 5

Peel, core, and dice 4 apples. Be sure to dice the apples small enough that they will fit into the mini shells.  Mine were about 1/4 inch to 1/2 inch cubes.

Step 6

In a medium bowl, combine the diced apples, 2 tablespoons Torani Green Apple Puremade Syrup, 1/2 cup sugar and 2 teaspoons cinnamon. Mix well.

Step 7

Heat a skillet on medium heat and melt two tablespoons coconut oil.  Add the apple mixture and sauté for 5- 10 minutes until soft. Time will depend on how small your cuts are so be sure to test to see if the apples are done at the 5 minute mark.

Step 8

Once done, cool slightly and then fill the shells with the apple filling.

Step 9

Drizzle Torani's Caramel sauce over the tacos and top each with a maraschino cherry.