Beat coconut oil and sugar until smooth. Add water, vanilla, paprika, and salt and continue mixing. Last, add flour and stir until smooth.

On a floured surface, roll out dough into a rectangle. Make it a very thin layer. Use a pizza cutter to cut lines vertically and horizontally to create about 1 1/2 inch squares or cut into whatever shape you want. just make sure to keep them fairly thin.

Space closely together on a parchment lined baking tray. If you want to them to be on the salty side then sprinkle salt lightly over crackers.

Bake at 400 degrees F (200 C) for 5-10 minutes watching carefully. When the edges start to darken pull from oven and let them cool.

Spread the "cream cheese" into a smooth layer in a high-sided plate or dish (a pie pan will work also). Chop jalapenos until they're very fine, then mix them and 1 tablspoon of the jalapeno juice with the raspberry jelly in a small bowl. Scrape the bowl out onto the cream cheese layer and also spread this layer smooth. Sprinkle chopped pecans over the top and serve with crackers or cover and refrigerate until ready to serve (you'll need to set it out about 30 minutes before to soften it again.).