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Caramel Apple Tostada


Caramel Apple Tostada - BRIENNE BOORTZ
  • Brienne Boortz
  • Caramel Apple Tostada


Frying oil of choice
8 41/2-inch flour tortillas
1 tbsp. cinnamon
4 tbsp. sugar

For coconut whipped cream:
2 cans (19 oz. each) coconut cream
¾ c. sugar
1 tbsp. vanilla extract

For apple filling:
2 qt. Granny Smith apples, peeled, cored and diced
1 c. brown sugar
Pinch salt
1 tsp. cinnamon
1 tbsp. whiskey

For coconut caramel:
1 c. sugar
1 can (19 oz.) coconut cream
Pinch salt


For coconut whipped cream:
Scrape the coconut cream out of the two cans and discard the water. Place all ingredients in a mixer and whip on medium for about 10 minutes. Scrape sides as needed. Stiff peaks will not form. Cover and refrigerate overnight.
Location Details Moxie
925 S. Eighth St.
Cheyenne Mountain
Colorado Springs, CO
Juice bar

For apple filling:
Over high heat, sear the apples. Add brown sugar, salt and cinnamon and stir just until apples begin to soften. Remove from heat and add whiskey.

For coconut caramel:
In a high-walled saucepan, caramelize the sugar over medium heat. Slowly add the coconut cream, water included, and stir to combine. Add salt and reduce by one-third, stirring to avoid boiling over. Remove from heat and add vanilla. Chill. Adjust consistency with water as needed.

To serve

In a sauté pan, heat oil over medium heat to 350 degrees. Fry tortillas on one side until golden, 1 minute or less, then flip over and fry the other side. Remove, drain on paper towels, and toss in cinnamon and sugar. Use a drop of coconut caramel to hold the bottom tortilla to the plate. Place sautéed apples on top, then layer with second tortilla and more apples. Garnish with coconut whipped cream, caramel and more cinnamon-sugar if needed. Yields 4 servings.


This Caramel Apple Tostada was something that I decided to do as an ode to Estella’s, the previous restaurant that was located in our building. This dish allows us to showcase the seasonality of the apples, with the familiar flavors of cinnamon and vanilla. The coconut, in both the caramel and the whipped cream, adds a richness that helps complement the sour notes from the Granny Smiths. Our main goal was to take something as familiar as the caramel apple, put a little bit of a twist on it, and really show how approachable vegan cuisine can be.
— Submitted by Moxie chef Ruthie Poole

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