- 3 large oranges
- ½ cup water
- ½ cup coconut sugar
- 1/3 coconut oil
- 3 tbsp cocoa powder
- 3 tbsp maple syrup
- OR 200g Dark chocolate melted
If you want to get ahead these little boxes with ties are a lovely way to wrap them without plastic.
In a small saucepan heat the water, adding the coconut sugar and bringing to a gentle boil. Leave bubbling for 5 minutes until slightly thickened and coats the back of a spoon.
Cut the oranges into thin (max 5mm), even slices. Submerge each slice in the syrup and then place on a wire rack – for maximum air with a lined baking sheet underneath.
Bake at 140 for approx. After 30 minutes turn the oranges and bake for another 15-30 minutes, checking frequently, as soon as the edges brown remove, batches can bake at different times depending on thickness.
For the chocolate dip
In a small saucepan melt the coconut oil at a low heat until oil is completely melted. Remove from heat and add cocoa powder and maple syrup and stir until silky smooth.
Set aside the oranges to cool. Dip the slices half into the chocolate until evenly covered and let the excess drip off before laying onto a grease-proof paper lined baking tray.
Leave to set in the fridge for at least an hour. If you’re in a hurry you can freeze them for 10 minutes.
Package them up in little clear bags or boxes and tie with a ribbon, and they make the most perfect foodie pressies!