Place the apple and dates into a small saucepan with 1/3 cup water. Cook over medium-low heat until the water has evaporated and the apples are softened. Transfer to a blender and add the vanilla and salt. Puree until smooth, adding water if necessary to reach desired consistency. Set aside.
Place the pecans and coconut flakes into a food processor and pulse to break the mixture into smaller pieces. Transfer to a pan and stir in one teaspoon of cinnamon, a pinch of nutmeg, and one teaspoon of maple syrup. Cook on low heat until the pecans are toasted. Remove from heat and set aside.
Whisk together the remaining maple syrup and coconut cream. Adjust sweetness to taste.
To assemble, place some of the coconut cream into the bottom of a jar or cup. Add a thin layer of apple, followed by a layer of pecans. Continue layering the coconut cream, apple, and pecans until the top of the dish is reached. Serve immediately.