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.
Nutritional info was calculated by using 4 tbsp of coconut oil and with no vegan caramel sauce on top.