• 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.
• 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.
• 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.
• Add in the pineapple 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.
• 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.
• 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 flatbreads into 8 pieces each. I cut each wrap in half, and then each half into 4 triangles. 
• Divide the triangles between two baking sheets. Use a pastry brush to spread the melted coconut oil over the 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 spices. Bake at 350 degree Fahrenheit 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 enjoy.