These simple little treats are a nice ending to a heavy, holiday meal, and they look pretty too. Adapted from Get it Ripe by Jae Steele.
1 cup bittersweet chocolate chips (or bittersweet chocolate bar broken into chunks)
1/4 cup organic rice milk (or other milk of choice)
5 clementine oranges, peeled and separated into sections
Cinnamon or pistachios (for dusting)
Line a baking tray with parchment paper or silicone liner.
Fill the bottom of a double boiler with 1 to 2 inches of hot water, place a second pot on top, making sure that water in bottom pot isn’t touching the bottom of the top pot and place the double boiler on the stove. Place chocolate in the top pot and turn heat on to medium (or medium-high, depending on your stove) so that steam from water in bottom pot melts the chocolate. Stir continually with a silicone spatula to prevent burning. Once the chocolate has melted into a uniform consistency, about 5 minutes, remove double boiler from heat.
Dip 2/3 of one orange section in chocolate, then lay it gently down on the parchment or silicone-lined tray. Repeat until all chocolate and clementines are used up, spacing sections equally apart on tray. Sprinkle with cinnamon/pistachios then transfer to the fridge to set for 30 minutes. Remove from the fridge and gently peel the treats off the parchment to arrange on a beautiful plate and serve. Store in the fridge for up to 2 days.
This article was originally published on www.NaturallySavvy.com