Chocolate Dipped Clementines with Pistachios

This post might be a little silly. I mean who needs a recipe to dip some citrus segments into chocolate? But, I kind of couldn’t help it. I love these sweet little guys so much that I had to share. Annnddd, it’s such an easy idea that you can make them in minutes for a quick weeknight treat or to serve on the fly at a dinner party. Better yet, recruit your guests to make these while you serve more booze or make some coffee. People love to help out and this is an easy, fun way to let them. These little beauties are ready in minutes and are a pretty special, yet totally simple treat. While we’re on the subject of treats… here are a few of my faves from around the net lately. Happy weekend, friends!

This gorgeous salad.

Gorgeous photos (as always by The Clever Carrot) and a DIY on making your own vanilla sugar.

In love with this mug.

You might have seen me post about these snowballs on facebook. But seriously. So good.

Also, totally dying over these brownies.

These waffles (oat chai, people!).

I’ve been wanting to post about this cake for a couple of weeks now. Soooo beautiful, right?!

Give me all the apple cocktails: First I’ll start with this spiced apple cocktail and this hot toddy.

I’m excited about this cookbook from the dynamic duo at Food Love Writing.

After all the booze and carbs, this roasted spaghetti squash dish is what we’ll all need.

Don’t forget to check out the awesome giveaway we’re doing on BAKED!

Ashley’s blog, in general is so inviting. Her photos are just so warm and cozy!

I love this post on hosting a weekday holiday party!

Laura’s veg stock recipe/method is top notch. Plus did you see that soup?! It’s on tonight.

These no-bake hemp macaroons by the adorable Molly Yeh.

And lastly, you BET I’m going to make up a batch of this sleepy tea.

Chocolate Dipped Clementines with Pistachios
Serves as many as you want, just adjust the ingredients as needed.

4 clementines (or other seedless citrus)
3/4 cup of dark or semi-sweet melting chocolate or chocolate chips
Optional 1/2 – 1 tbsp coconut oil
1/4 pistachios, very finely chopped

Melt the chocolate in the microwave or over a double boiler. The coconut oil is optional, but helps to make it more silky and light (therefore, easier for dipping).
Separate the citrus segments and pull off any excess stringy bits. (They do not go well with chocolate.) Dip each segment into the melted chocolate and place them on a baking sheet lined with parchment paper.
Sprinkle them with pistachio dust immediately before they harden.
The segments can be kept in the fridge for a couple of days, but they’re best eaten right away (or at least eaten at room temperature).

If you make this recipe, I’d love to know about it! Tag me on instagram, twitter, or facebook to share the chocolate-covered love.

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