Dark Chocolate Dipped Clementines

Sometimes, the simplest recipes are the best. These Dark Chocolate Dipped Clementines only need three ingredients plus any adornments you like!

Chocolate dipped fruit is a timeless combination that is perfect for holidays or anytime. In my opinion, dark chocolate is perfect paired with fruit. Orange and chocolate, is especially good together; I have three chocolate and orange cookie recipes (Creamsicle, Orange Dark Chocolate Chip, & Orange Double Chocolate Chip) The combination is always loved. 

If you have any extra dark chocolate but no more clementines, try any fresh or frozen fruits you have in your kitchen. We love frozen strawberries and dark cherries especially. 

These clementines definitely don't need any type of garnish. We like to add a little just for a little contrast. I especially love a little coarse sea salt and red pepper flakes to contrast the orange and chocolate. 

Dark Chocolate Dipped Clementines

• 4 to 6 clementines, peeled and separated into segments
• 1/2 cup dark chocolate chips (vegan)
• 1 tablespoon coconut oil
• toppings, as desired (optional)

Adornment ideas

• coarse sea salt
• sprinkles (nonpareil sprinkles add great crunch)
• clementine zest
• toasted coconut flakes
• red pepper flakes 
• finely chopped crystallized ginger (not pictured)
• finely chopped nuts (pistachios are especially good; not pictured)

Line a sheet pan with parchment or wax paper. Dry clementine segments gently but thoroughly. Arrange the clementines on the wax paper, then freeze for about 15 minutes, or until very cold and firm.

Meanwhile, in a microwave safe bowl, add dark chocolate chips and the coconut oil. Heat in the microwave for about 30 seconds. Remove and stir. If the chocolate isn't melted after stirring, microwave again for 10 seconds intervals, stirring after each 10 seconds, until melted. 

Dip cold clementines in the dark chocolate, about half way, then place on the wax paper and sprinkle with desired topping. Continue until all clementines are coated. Refrigerate or freeze until solid, then enjoy! Keep extras in the fridge or freezer, in a air tight container or bag.