This is such a delicious, healthy winter indulgence and the perfect bite size treat when you need a little pick me up. I almost didn’t post this recipe because it’s embarrassingly simple.

But then again, I thought the same thing about the banana pop recipe and it turned out to be by far my most popular recipe to date. So much so that it even made it on the Pinterest popular page, which then caused my whole website to crash because of all the traffic. I’m not complaining, though – I was thrilled and couldn’t believe that so many people decided to visit and peruse 323,000 pages in a single day at Primally Inspired! A huge thank you to Just Eat Real Food (my fav – please go check it out!) and Pinterest (follow me on Pinterest!) for helping make my recipe so popular!

So getting back to this simple treat. Blood oranges. Dark chocolate. Need I say more? It basically combines two of my very favorite things in this world. It doesn’t get much better than that.

Just like Meyer Lemons (which I am obsessed with, too), blood oranges only come around my area about 2 weeks out of the year. I wait all year for them and act like a little kid at Christmas when I finally spot one at my store. I get beyond what’s acceptable for any adult to get excited when I see them. And then, as if it couldn’t get any more embarrassing, I buy a whole cart full of them. I’m fairly certain my grocery store talks about me when I leave. But I’m ok with that because I go home and make these. If they could taste these Dark Chocolate Double Dipped Blood Oranges, they’d do a little happy dance in the middle of the produce aisle, too

Dark Chocolate Double Dipped Blood Oranges

Ingredients:

2 blood oranges, peeled and torn into segments

1/3 cup all natural dark chocolate pieces or chips (make sure it’s at least over 60% cacao for maximum health benefits)

1 tsp coconut oil

sea salt

 DIRECTIONS:

Using a double boiler, melt your coconut oil and dark chocolate over low heat until it’s completely melted and smooth. If you don’t have a double boiler, like myself, fill a skillet with about an inch of water. Then put a small pot inside the skillet filled with water. Put your chocolate and coconut oil in the small pot and melt. 

Dip half of the blood orange segments in the dark chocolate and place on a cookie sheet covered in parchment paper. Repeat with all the segments.

Place the cookie sheet in the refrigerator until chocolate is hard – it doesn’t take very long, just a few minutes.

Take the cookie sheet back out of the fridge and dip the halves again in the dark chocolate. You may need to melt the chocolate again in the double boiler again if it got hard.

Place the double dipped segments on the parchment paper. Sprinkle sea salt over the chocolate and place in the fridge to harden completely. Enjoy!

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