Dark chocolate and sea salt has always been one of my favourites. It’s sweet, rich chocolate with a tangy, salty after taste. I love it. I get that for some people it sounds like an unusual combo, I used to think the same but all I have to say is don’t knock it till you tried it! This is of course raw chocolate made from cacao powder and cacao butter which are full of antioxidants and 100% plant based. Making and eating your own, healthy and un-processed chocolate is so rewarding and most importantly it’s deliciously guilt-free!

The juiciness of the fresh oranges gives this amazing contrast to the chocolate. They’re little drops of heaven! They can be made in advance so if you’re planning a dinner party, I think they are the perfect compliment for after dinner treats! Or just make them for yourself and indulge :) They actually remind me of the ginger stem dark chocolate sticks that my dad used to eat playing cards in the evening, I think that’s where the inspiration came from…random.

Needless to say, they are fruity, chocolatey, and yummy! If you’re not a huge fan of sea salt chocolate then just sprinkle a little less on, completely suited to your own tastes. This recipe was just for meee :) so I only did 2 oranges, if you are making them for more people, simply double up on the chocolate mixture as appropriate. I hope you like them!

Raw chocolate sea salt dipped oranges

 

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

Sea Salt Raw Chocolate Oranges

Author: Carly's Kitchen

Recipe type: Healthy Snacks

Serves: 15 segments

Ingredients

• 2 Large Oranges
• 50g Cacao Butter
• 2 Tbs Cacao powder
• 1 Tbs Agave Nectar
• Sea Salt for sprinkling

Instructions

1. Peel the skin off the oranges and tear them into their segments. *Tip: See notes*
2. With a sharp knife, make a small cut next to the pip and pop it out.
3. Chop your Cacao butter into even chunks and place in a heat-proof bowl over a pan of simmering water. You want to melt the butter very slowly at a very low temperature.
4. Once the butter is melted, stir in the agave nectar until well mixed.
5. Remove from the heat and stir in your cacao powder.
6. Let the chocolate cool slightly so that it thickens and then dip in the oranges to half way.
7. Lay them on a piece of baking parchment/wax paper and sprinkle over a little sea salt to each one.
8. Note: If the chocolate on the orange isn't sticking or thick enough, the chocolate has not cooled sufficiently. Just re-dip the orange into the chocolate for a second coating.
9. Place the oranges in the fridge for 1 hour or until chocolate has hardened.
10. Eat straight away or store in the fridge for 2-3 days!

Notes

* You may find it easier to 'peel' the oranges with a sharp knife so that you don't tear the pith.

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