With fresh and sweet flavours of cinnamon and strawberry, these dessert tacos are a must-try.
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Preheat oven to 180°C. Line a baking tray with baking paper. Place tortillas on a clean work surface. Use a 10cm round cutter to cut tortillas into discs. Place discs on lined tray. Spray with coconut oil spray. Sprinkle with half the cinnamon sugar. Top each disc with a piece of foil shaped into a 2cm log. Fold each disc over to create a taco shape, securing with a toothpick. Bake for 10-12 mins or until golden and crisp. Set aside to cool.
Meanwhile, place one-third of the strawberry in a blender. Blend until smooth. Use an electric mixer to beat cream cheese, yoghurt, vanilla, half the strawberry puree and remaining cinnamon sugar until smooth.
Place in a piping bag fitted with a 2cm plain nozzle. Pipe cream cheese mixture into each taco. Combine mint, maple syrup and remaining strawberry in a bowl. Place tacos on a platter and spoon over the mint-strawberry mixture. Serve with coconut and remaining strawberry puree.
COOK. STORE. SAVE.
Use it up: Use the remaining yoghurt to make apple doughnuts.