Preheat your oven to 425 degrees. We’ll start by making the salted caramel sauce, the apples for the pie dip, then the chips!

Caramel Sauce — Add the 1/2 c of coconut sugar and coconut cream to a small pot over medium heat, stir and bring it to a boil. Once it reaches a boil, lower the heat to medium-low and allow this to slowly simmer for 30-35 minutes, or until it’s thickened and the sauce clings to the back of your spoon. Make sure to stir occasionally throughout these 30-35 minutes so that the caramel doesn’t burn on the bottom of your pot. Remove from heat, add in the sea salt and vanilla extract, then set aside.

Apple Pie Dip — While the caramel sauce simmers, melt the butter in a separate small pot over medium heat, add in the cubed apples and cook these down for 5-6 minutes while stirring occasionally. Then add the ground cinnamon and 1 tbsp of sugar, stir and allow to cook through for another 5-6 minutes. Remove from the heat and stir the apples into the finished caramel sauce once the caramel sauce is finished.

Cinnamon Sugar Chips — In a small bowl, thoroughly combine the sugar and ground cinnamon. Then cut your flatbread into chips, lay them on a baking sheet lined with parchment paper and brush them with melted butter before sprinkling with cinnamon sugar. Flip and repeat. Pop these into oven at 425 and bake for 4 minutes, then flip and bake for another 4 minutes.

Pour the Salted Caramel Apple Pie Dip into a small serving bowl and plate together with the fresh Cinnamon Sugar Chips!