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Dark Chocolate Double Dipped Blood Oranges

The blood orange is a variety of orange (Citrus sinensis) with crimson, almost-blood-colored flesh. The fruit is smaller than an average orange; its skin is usually pitted, but can be smooth. The distinctive dark flesh color is due to the presence of anthocyanins, a family of pigments known for their health benefits which are common to many flowers and fruit, but uncommon in citrus fruits. Blood oranges are also one of the tastiest varieties of oranges. This healthy, colorful and tasty recipe combines these distinctive oranges with healthy dark chocolate, coconut oil and Himalayan or sea salt.

Ingredients

2 blood oranges, peeled and the segments separated
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
Himalayan salt (or sea salt)

(As always, choose organic content and fresh content as much as possible for the healthiest recipe.)

Instructions

1. 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, 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.

2. 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.

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

4. 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.

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

Original recipe and image source: www.primallyinspired.com/dark-chocolate-double-dipped-blood-oranges/

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