Sweet, juicy clementine segments meet dark chocolate in this easy, no-bake treat that feels fancy but takes minutes to make. A sprinkle of pistachios adds crunch, colour and just enough saltiness to keep things interesting.
If you’re looking for a simple dessert that hits that bright-meets-rich sweet spot, this is it. Chocolate-dipped clementines are one of those back-pocket recipes you can pull together for a an after-school treat or a low-effort dinner party finish. They’re kid-friendly, endlessly adaptable and just sophisticated enough to feel like more than the sum of their parts.
Ingredients for Chocolate-Dipped Clementines
3/4 cup dark or semi-sweet melting chocolate or chocolate chips
4 clementine oranges (or other seedless citrus fruit)
1/2 to 1 tbsp coconut oil
1/4 cup pistachios, very finely chopped
Directions for Chocoloate-Dipped Clementines
Melt chocolate and coconut oil together in the microwave or over a double-boiler. Line a baking sheet with parchment paper.
Separate the citrus segments and pull off any excess stringy bits. (They do not go well with chocolate!) Dip one side of each segment into the melted chocolate, then place on the prepared baking sheet.
Sprinkle with pistachio dust immediately, before chocolate has a chance to set. Chocolate-dipped oranges can be kept in the fridge for a couple of days, but they’re best eaten right away. If refrigerated, bring to room temperature before serving. Makes 16-20 servings.
TIP: Kids not into pistachios? Try garnishing with other finely chopped nuts, sprinkles or nonpareil candy.
Originally published in the Winter 2018 issue. Photo by Kris Osborne. Find more recipes like this at 80twenty.ca.
