Add your coconut oil to the chocolate chips and place in the in the microwave, on high.

Melt in 30 second intervals, stirring after each one, until fully melted and smooth. Transfer to a shallow plate that will allow you to easily dip your apple slices into.

Alternatively, you may melt your chocolate over a double broiler on the stove, stirring constantly.

Prepare your chopped pecans, cranberries and get 10-12 popsicle sticks, set them out in your workstation.

Line a large baking sheet with parchment paper and set aside.

Using a very sharp chef's knife, carefully slice your apples into 1/2 inch slices as shown. A mandolin would work well for this too! Gently remove any apple seeds from your slices.

Next, with a pairing knife make a small slit into the bottom of each apple slice. This will help you insert the popsicle sticks easier.

Very carefully, insert a popsicle stick into each piece of apple. Dip apple slices into your melted chocolate to evenly cover both sides, then gently place on your prepared baking sheet.

Immediately sprinkle with pecans and cranberries.

Refrigerate for 15 minutes, or until the chocolate is fully set.

Serve immediately and enjoy!

Store any leftovers in an air tight container, refrigerated for up to 24 hours.