Carob Chocolate Apples and Bananas

For the carob chocolate:
250g cacao butter, melted
100 g carob
20 g coconut sugar, finely ground in a blender (like powdered sugar)
70 g coconut cream, melted
1/2 teaspoon vanilla powder
1 teaspoon lucuma
1 teaspoon mesquite

Method:
1. In a blender, blend all ingredients until smooth and at the same time warm the chocolate to 42° C.
2. Pour the liquid chocolate into a big bowl. Stir and let cool down to 27° C. Now the chocolate is tempered and thick enough to coat the apples/bananas.
3. Pierce thick screwers into the apples/bananas and dip them into the chocolate in a rolling movement.
4. Decorate to your liking with chopped pistachios, goji berries, sesame seeds and candied walnuts.

For the candied walnuts:
2 c walnuts, soaked over night, rinsed and towel-dried
1/4 c maple syrup
1 teaspoon cinnamon
1/8 teaspoon mace or nutmeg

Method:
1. Mix maple syrup with cinnamon, mace or nutmeg, mix with walnuts until they are fully coated.
2. Place on a dehydrator tray with teflex-sheet and let dry over night at 42° C until crispy.