Cinnamon Caramel Apple Pecan Pie

Put all dry topping ingredients, except coconut butter, into a food processor and pulse until chopped. Add coconut butter and pulse to combine.

To make caramel, place all ingredients in a small pot. Whisk over medium heat until you get a rolling boil. Turn heat to medium low, then continue to whisk until slightly thickened, about 5 minutes. You do not want this too thick.

Layer each jar as follows (these measurements are for the 16 ounce pint jars. Cut in half if using 8 ounce jelly jars. If using a 9 x 12 pan multiply each amount by 6 and layer in this order):

• 1/3 cup dry topping
• 1/2 cup chopped apples
• 2 tablespoons cinnamon caramel
• 1/3 cup dry topping
• 1/2 cup chopped apples
• 1/3 cup dry topping
• 2 tablespoons cinnamon caramel
*note, if your caramel has gotten too thick, you can also add a splash of dairy free milk on top of the caramel layer to thin it out as it bakes

Bake jars/pan in 375F (190C) oven for 40 minutes. Make sure you use the water bath method if you aren't using jars that can withstand dry oven heat. All you do is place mason jars in a tall-sided roasting pan or baking dish and fill pan or dish with hot water. Then bake.

While baking, remove can of coconut milk from refrigerator or freezer. Open and gently take off the top creamy layer leaving the watery liquid behind (you can save it for another use or throw away). 

Put the cream and sugar into a bowl and beat with hand or stand mixer until thick, light and whipped. I used my stand mixer and beat it for at least 5-7 minutes. If your cream is very cold, the outcome will be best.

Once jars are ready, allow to cool and serve with whipped topping on top.