Chocolate dipped Clementines

Chocolate dipped Clementines


  • 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.

Sign up HERE to get the latest recipes and news hot out of the oven

Sign up now

* indicates required

Leave a Comment

Your email address will not be published. Required fields are marked *