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.
This simple recipe 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 socially 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
2 blood oranges, peeled and torn into segments
1 teaspoon coconut oil
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!