To make the caramel, combine the coconut cream, coconut sugar, and salt in a saucepan set over medium heat and stir to combine. Bring the mixture to a low boil, and reduce to a low simmer, stirring often for 10 minutes or until reduced and caramel is formed.

To make the dip, combine the coconut yogurt, nut butter, coconut cream, maple syrup and vanilla extract. Stir well to combine.

Top with caramel and lightly stir to incorporate. Top with cinnamon.

Serve fresh with sliced apples.