In a small saucepan, heat coconut cream and date syrup on medium heat until bubbly. Reduce heat to medium/low and whisk the sauce for 7-10 minutes until it reaches a thick consistency. Remove from heat. Stir in sea salt. Set aside to cool.

In a large bowl, toss apples with lemon juice. Add coconut sugar, cinnamon, cardamom, all spice, ginger, nutmeg, cloves, vanilla, and cornstarch. Toss until apples are well coated.

Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.

Lightly flour work surface. Combine the two dough balls into one large one. Sprinkle ball of dough with flour. Roll the dough into a 12-inch circle (it doesn’t have to be perfectly round). Sprinkle with more flour as needed while rolling. 

Carefully roll up the dough onto the rolling pin and transfer to baking sheet.

Evenly spread the apple filling onto the dough, leaving a 2-inch border around the edges. Discard the juices. You can pile them on or stack a few slices together and fan them out to make a design.

Fold the edges of the dough over the apples, working in 2-3 inch sections. Gently press to seal the edges.

Beat together egg and 1 tbsp water (or use coconut oil alone for vegan option). Brush over the edges of the galette. Sprinkle edges with raw sugar.

Bake for 35-45 minutes until crust is golden and center is bubbly. Drizzle with caramel sauce. Slice and serve.