Wash, core, and slice 2 apples into wedges. I sliced mine into 1/4" wedges.
Arrange on a plate or platter in desired arrangement, with slices overlapping slightly.
In a food processor, pulse the gluten-free Honey Graham cookies until mostly crushed, with no chunks larger than pea size. Set aside.
In another small bowl, stir together sunflower seed butter (or nut/peanut butter) and honey until well mixed. Scoop into a freezer bag or a pastry/decorating bag.
In a microwave safe bowl, combine the 1/4 cup Enjoy Life semi-sweet mini chocolate chips with oil. Microwave for 30 seconds at a time, stirring in between, for a total of 1-2 minutes, until all chips are melted into a glossy, drizzling consistency. Scoop into a freezer bag or a pastry/decorating bag.
Snip the corner of the sunseed butter/honey mixture bag so that you can gently squeeze out the contents. Squeeze over the apples in your desired drizzle pattern until finished.
Snip the corner of the smooth chocolate mixture bag. Squeeze over the apples in your desired drizzle pattern until finished.
Sprinkle with the gluten-free honey graham cookie crumbs and additional mini chips if desired.
Serve! Feeds two very hungry teens or four normal people. Feel free to double, triple, or quadruple this recipe to feed even more!
If you don't have any pastry or decorating bags, feel free to use a thick freezer bag style plastic bag. I do not recommend using typical sandwich bags. I tried. They burst at the seams during squeezing.
If your sunflower seed butter/honey mixture is too thick, you can either add more honey or heat slightly to thin. Peanut butter tolerated warming in microwave better than sunflower seed butter did.