Preheat oven to 200 degrees and blitz your biscuits in a food processor (or crush with a rolling pin) until finely ground, add to a bowl along with sweetener and cinnamon, mix to combine, set aside.⠀
Using a pie cutter ( mine was 9.5cm) cut 2 x circles from your tortillas ( or 3 if you are using a large wrap), repeat so you have 6 x circles . Transfer your butter to a small bowl and dip each round into the butter ( making sure it covers both sides), drain slightly and dip into the crumb mixture. Pat down to make sure both sides are covered in the crumb. Transfer to a plate and repeat with the remaining rounds. ⠀
Once all 6 x are crumbed, using the back of a muffin tin, position each circle in between the back of the muffin tray so it creates a taco shape ( it should be wedged between the bottom of two muffin backs). Repeat for the remaining and transfer to the oven for 20 minutes to golden.⠀
Remove from the oven and allow to cool, they should become hard and crispy once they have cooled. Allow to cool completely while you make your apple filling.
Finely dice your apples and transfer to a small saucepan with the butter, lemon juice, sugar, nutmeg and cinnamon and a few tsp on water. Allow to cook for 4-5 minutes on a medium-low heat until apples turn slightly soft. Add your corn-starch and cook for 1-2 minutes until liquid has reduced. Fill each taco shell with apple mixture and dollop with purecocobella coconut yoghurt and sliced almonds.