- 3 Clementines
- 4 tbsp Cacao powder
- 3 tbsp coconut oil
- 1/4 cup cacao butter
- 4 tbsp maple syrup
- Or just melt 100 g 75% Dark Choc
Melt the cacao butter and coconut oil in a small pan, gently. Whisk in the cacao powder and maple syrup, adding a pinch of salt.
Peel the clementines and pull segments apart. Dip in the chocolate, leave to set on a lines baking sheet and then dip another coat. Store in the fridge for up to 5 days. Delicious frozen too.