These chocolate dipped clementines with sea salt are an easy, healthy dessert made with fresh citrus, rich dark chocolate, and a touch of sea salt. Naturally gluten-free and vegan, they’re perfect for snacking or gifting!
Citrus and chocolate are one of my favorite flavor combinations, like my lemon shortbread cookies with chocolate, and one I grew up enjoying quite frequently thanks to my beautiful mother. Without fail, whenever we go out for ice cream she orders a scoop of chocolate and a scoop of lemon ice cream in the same dish.
Whether you’re preparing a flourless dessert for guests, a make-ahead holiday gift, or just a healthy chocolate treat to enjoy yourself, these Chocolate Dipped Clementines with Sea Salt deliver every time. Simple, stunning, and surprisingly easy, they’re a crowd-pleasing recipe that both kids and adults will love making together.
“Love the simplicity and wow factor of this. Sometimes it really is the easiest things that are the most delicious (and beautiful!).” – Dani
Ingredients
- Chocolate: Semi-sweet chocolate chips are the perfect balance of chocolate without being too bitter or sweet, but feel free to use dark chocolate or milk chocolate as well.
- Clementines: Any type of orange will work, but I love to use clementines as they are easy to peel and especially sweet.
- Coconut oil: Helps to thin out the chocolate and make it easier for dipping.
How to Make Chocolate Dipped Clementines with Sea Salt
Step 1. Start by peeling, cleaning, and separating your clementine wedges and setting them on a paper towel to dry.
Step 2. Then melt your chocolate with the coconut oil in a medium sized bowl.
Step 3. Take your clementine wedges and dip one half into the chocolate, then lay on a sheet of wax paper.
Step 4. While the chocolate is still wet, sprinkle each with sea salt.
Refrigerate until chocolate has hardened, then serve and enjoy your Chocolate Dipped Clementines with Sea Salt!
More Shareable Snack Recipes
- Indian Spiced Mixed Nuts
- Quinoa Chocolate Chip Granola Bars
- Buckwheat Double Dark Chocolate Brownie Cookies
- New England Hermit Cookie Bars
- 5-Ingredients No Bake Fig Newton Bites
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Ingredients
Video
Instructions
- Peel citrus fruit and lay out on a paper towel to remove any excess moisture.
- Place chocolate chips and coconut oil in a microwave safe bowl and heat until melted, stirring every 30-45 seconds. Depending on the power of your microwave, this should only take a couple minutes.
- Line a baking sheet with parchment or wax paper. One at a time, dip half of each orange wedge into the melted chocolate then lay flat on prepared baking sheet.
- Repeat until you’ve dipped all of the fruit. Sprinkle lightly with sea salt.
- Refrigerate pan to allow fruit to cool and chocolate to harden for 60 minutes before serving.
Liz’s Notes
Nutrition
Frequently Asked Questions
One tip I’ve learned is to dry the oranges thoroughly before dipping in the chocolate. I’ve found that chocolate has a hard time adhering to wet fruit, so I like to line my citrus wedges on a bit of paper towel before getting down to chocolate dipping business.
This is really up to people’s preference. I personally believe chocolate goes with anything, so you can dip oranges, strawberries, apples, mango. Your options are endless!
Baking chocolate and chocolate chips work great if mixed with coconut oil, otherwise you can buy chocolate melts or couverture chocolate that become an easily dip-able consistency on their own.
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