For the caramel sauce 

1. Combine the coconut cream, sugar, and salt in a saucepan over medium heat and stir to combine. Bring to a low boil, and reduce to a low simmer, stirring often. Simmer for about 10 minutes, or until the caramel is reduced and browned.
2. Set aside, and reheat if needed when you’re ready to serve.

For the roll-ups

1. Preheat the oven to 350 F and line a sheet pan with parchment paper
2. Combine the apple, water, lemon juice, 2 tbsp coconut sugar, and cinnamon using a saucepan. Set over medium heat. Stir to combine and simmer for 6-8 minutes (stirring often) or until the apples soften.
3. Combine the arrowroot starch with a small splash of water and whisk well. Pour the mixture into the saucepan with the apples, stir well, and turn off the heat. This will help to hold the apple filling together and absorb excess liquid. Set aside.
4. Combine the ghee and 2 tsp coconut sugar in a small bowl and set aside.
5. Heat the tortillas for about 10 seconds to make them more pliable. Spoon 2 large spoonfuls of the apple mixture into a tortilla. Roll into a tight roll-up and transfer to the baking sheet. Repeat with all of the tortillas.
6. Lightly brush all sides of the tortilla with the melted ghee mixture and bake in the oven for 15-18 minutes or until crisp. Sprinkle with cinnamon.
7. Drizzle with caramel sauce, and serve extra on the side for dipping!