Ingredients
3/4 cups of dark or semi-sweet melting chocolate or chocolate chips
4 clementine oranges (or other seedless citrus fruit)
1/2 – 1 tbsp coconut oil
1/4 cup pistachios, very finely chopped
Directions
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.
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.
