For the apple lollipops, line a baking tray with baking paper and fill one tray with the sesame seeds, another with the ground nuts. Peel the apples, cut out balls from the pulp, sprinkle them with lemon juice and put them on the skewers.
Heat the water in a saucepan with the sugar on low heat until a caramel forms. Then melt the chocolate in a bain-marie (melt the carob with 1 tablespoon of water in a saucepan on low heat).Once the sugar is melted, you can toss some of the apple balls in it to glaze all around. Then roll the balls in the sesame seeds and when they are covered all over, let them dry on the baking paper.
Using the same method, toss more apple lollipops in the melted chocolate or carob and roll in the ground nuts. Leave some balls dipped in chocolate and “grind” them in a piping bag with the white chocolate also melted in a water bath (with little faces, hearts, dots, etc.) and also put them on the skewers. Serve the dry apple lollipops.