• Preheat your oven to 350 degrees 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.
• Take the 1/2 lb 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 about an inch, 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.
• Once the carrots are soft, drain the liquid, reserving 1 Tbsp of it. Add the carrots, along with the 1 Tbsp 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 and pureed.
• Add in the pineapple tidbits and pulse so that the pineapple gets broken down, but leave some small pieces for texture.
• Scrape the carrot mixture into a large bowl and add in the coconut cream, agave, cinnamon and nutmeg. Whisk until smooth and well combined. Put some muscle into it to really get that coconut cream smooth.
• Take the remaining 2 carrots and VERY finely grate them (use the opposite side of the grater that you use to grate cheese - the super fine one.) Place the carrots into a kitchen towel and ring out as much moisture as you can.  Measure out 2/3 cup of the grated, dried carrots and gently fold into the dip.
• 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:

• Cut the Flatout Flatbread Wraps into 8 pieces each. I cut each wrap in half, and then each half into 4 triangles. 
• Divide the wraps between two baking sheets (if your oven can't fit 2 pans at once, just do 2 wraps at a time.) Use a pastry brush to spread the melted coconut oil over top of all the triangles.
• 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 spice!  Bake in the 350 degree oven for 7 minutes.
• 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. 
• 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. 
• Once the dip has chilled, chop up the pecans and sprinkle over top.
• Serve with chips and DEVOUR!