What's so fun about this recipe is that there is no need to fuss with a double boiler. In fact, its inspired by the raw desserts I used to make as a raw food chef. Dipping anything really cold into liquid coconut oil instantly creates a hard shell, presto magic! And since cacao is considered a super food (along with its cousin coconut oil) some people would even consider these treats nutritious. Either way, they are delicious, so enjoy them guilt free!
Chocolate Dipped Satsuma Tangerines
5-6 Satsumas (or other seedless tangerines)
2/3 cup coconut oil, melted to liquid form
4 tablespoons raw cacao powder
2-3 tablespoons maple syrup, to taste
1 teaspoon vanilla extract
1/4 teaspoon salt
Peel satsumas and freeze on a baking sheet for at leaf 90 minutes. Meanwhile combine remaining ingredients in a bowl and adjust cacao powder and maple syrup to taste. Add more cacao powder for less coconut flavor. Dip frozen satsumas in the chocolate mixtures and set back on baking tray. At this point you can refrigerate them in a container and they will retain their chocolate coating without melting. But once they are removed from the refrigerator and especially if you serve them in a warm room, the chocolate coating will begin to melt on your fingers. It's finger licking good!