Add the fruit, rum, pistachios and zest to an air-tight container. Let this mixture soak overnight or up to 1 week (this will help plump up the fruit).
To prepare the caramel sauce, add coconut sugar and water to a saucepan over low heat. Stir until it forms a thick caramel sauce.
Next, add apple juice, ghee and spices to the pan and raise the heat to medium heat. Cook for 5 minutes - keep a close eye on mixture and stir often.
Add the rum-soaked dried fruit mixture and bring the pot to a simmer for 5-6 minutes. Turn off the stove and allow the mixture to cool on stove. Once cool, taste and adjust sweetness.
In a bowl, add the almond flour, coconut flour and baking soda and mix well. Add the eggs and mix until well combined. Fold in the completely cooled fruit mixture and spoon into a loaf pan.
Bake for 325 degrees for 35-45 minutes if baking in mini loaf pans.*