Preheat the oven to 325 F and line a baking sheet with lightly greased parchment paper.

Using a large bowl, combine the flaxseed and water and mix well. Allow to sit for 5 minutes to thicken. Add the honey, coconut oil, coconut sugar and vanilla. Stir to combine.

Add the almond flour, arrowroot starch, baking powder, and cinnamon and stir until a wet dough forms.

Pour the dough onto the parchment paper and roll it into a thin rectangular sheet, about 1/4" inch thick. Score the dough with a knife or pizza roller, slicing 8 large graham crackers (or smaller ones if desired), and poke with a fork.

Transfer to the oven and bake for 18-20 minutes. You want the crackers to be dark golden and crisp. Remove from the oven. While still warm, carefully slice off any burnt edges with the pizza roller. Allow to cool completely.

Once the crackers are cooled, add the chocolate and coconut oil to a bowl and melt in a double boiler, or microwave in 20-second intervals, stirring every 20 seconds to allow it to melt fully. Pour the chocolate over the crackers and use a spatula to evenly spread.

Lightly top the apples with lemon juice to prevent browning. Top the chocolate with the diced apples and drizzle with caramel. Sprinkle with salt. Transfer to the fridge for about an hour or until totally solid. Break into pieces and serve chilled!