Cup of Yum
1. Preheat your oven to 350 degrees Fahrenheit and place the pecans on a small baking sheet. Toast in the oven until the pecans darken and smell nutty, about 10-12 minutes. Set aside.
2. Take the 1/2 pound of carrots and peel them. Then, slice them in half lengthwise and chop each half into 2-inch slices. Place them into a large pot and cover with water, adding a pinch of salt. Bring the carrots to a boil over high heat. Once boiling, reduce the heat to medium-high and cook until the carrots are soft, about 20-25 minutes.
3. Once the carrots are soft, drain the liquid, reserving 1 tablespoon. Add the carrots, along with the 1 tablespoon of reserved cooking liquid into a small food processor (mine is 3 cups) and process, stopping to scrape down the sides as necessary, until the carrots are totally smooth.
4. Add in the pineapple and pulse so that the pineapple gets broken down, but leave some small pieces for texture.
5. Scrape the carrot mixture into a large bowl and add in the coconut cream, agave, cinnamon, and nutmeg. Whisk until smooth and well combined.
6. Take the remaining 2 carrots and finely grate them (use the opposite side of the grater that you use to grate cheese; the super fine grater). Place the shredded carrots into a kitchen towel and wring out as much moisture as you can. Measure out 2/3 cup of the grated, dried carrots and gently fold into the dip.
7. Place the dip into the refrigerator to chill for at least 2-3 hours. This will help it firm up a little.

To Make The Chips:

Cup of Yum
1. Cut the flatbreads into 8 pieces each. I cut each wrap in half, and then each half into 4 triangles. 
2. Divide the triangles between two baking sheets. Use a pastry brush to spread the melted coconut oil over the top of all the triangles.
3. In a small bowl, mix together the coconut sugar, cinnamon, and nutmeg. Sprinkle half the mixture over top of the triangles; they should be covered pretty thick with spices. Bake at 350 degree Fahrenheit for 7 minutes.
4. Once baked, flip and brush the other side with the remaining coconut oil and sprinkle with the remaining spice mixture. Bake an additional 5 minutes. 
5. Once out of the oven, remove the chips from the pan immediately, or else they will stick to it once they cool. The chips firm up a lot as they cool. 
6. Once the dip has chilled, chop up the pecans and sprinkle over top.
7. Serve with chips and enjoy.