Chocolate Caramel Gourmet Apples--You Won't Believe They're Sugar and Allergy-free!

Caramel Sauce

1. In a medium saucepan, combine all ingredients.
2. Bring to a boil over medium high heat.
3. Reduce heat to medium and boil for 5 minutes, stirring constantly with a spoon or whisk, and watching carefully to avoid burning.
4. Remove from heat (pour into a bowl for dipping if desired).
5. Allow the sauce to cool slightly. If the sauce is too hot and thin, it will run right off the apples; if it is to cool and thick it wont have a nice smooth appearance. I recommend letting it cool for about 2 minutes (you can easily warm it back up, or add a splash of water to get the sauce to the right thickness).
6. While the apples are cooling, line a cutting board or cookie sheet with wax or parchment paper.
7. Push a stick straight through the top stem of the apples
8. Dip the apple into the caramel sauce and place them on the paper. Place them in the fridge to set while you make the chocolate coating.

Chocolate Coating

1. In a double boiler, over low heat, combine chocolate chips and oil and melt to a smooth and shiny consistency, regularly stirring with a spoon or whisk.
2. Remove the caramel apples from the fridge and dip them into the chocolate mixture.
3. Place them back into the fridge to set briefly while you make the *peanut topping*.

"Peanut" Topping

1. Roughly chop the sunflower seeds and place them on a skillet.
2. Add the coconut sugar and oil and saute over medium heat for a few minutes until the sugar gets a bit melty and caramelized.
3. Remove from heat and stir in the coconut flour.
4. Remove the apples from the fridge. Press the warm *peanut* topping (or other desired toppings) around the bottom and side of your chocolate apples using your fingers, or put the toppings in your hand and cup your hands around the apples to press the toppings on.
5. Let set or chill to set before wrapping or serving.
6. If wrapping, store wrapped in a plastic treat bag, wax or parchment paper.