Satsumas dipped in dark chocolate and coconut oil and sprinkled with desiccated coconut. A healthy, low sugar snack perfect for the festive season!
Thankfully my taste buds have developed since those days and I now very much appreciate these bursts of Vitamin C on a cold and wintery day.
However trying to convince my fussy eater that they are an exciting and tasty snack is another story so I decided to spruce up the humble satsuma with my favourite ingredient….chocolate!
Sorry to mention the “C” word again when it’s still November, but I think these satsumas make the perfect snack for after school or to tackle that mid afternoon work slump.
Lets face it, we all over-indulge a little (or a lot!) in December so having some healthy and nutritious snacks to hand will help balance out all those extra Christmas treats!
If you try my Chocolate Dipped Satsumas recipe, please do leave me a comment and a star rating below.
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ORDER my new book THE FUSS-FREE FAMILY COOKBOOK out now. 100 healthy easy and quick recipes that the whole family will enjoy!Print
Satsumas dipped in chocolate and coconut oil and sprinkled with desiccated coconut. A healthy, low sugar snack for kids and adults alike!
- 5 satsumas
- 75g dark chocolate (use vegan if necessary)
- 1 tbsp coconut oil
- 2 tsp desiccated coconut
- Peel the satsumas and separate into segments.
- Melt the chocolate and coconut oil together in a saucepan over a low heat. Stir continuously until everything has melted and is well combined. Be sure not to burn the chocolate. Remove from the heat.
- Dip each satsuma segment into the melted chocolate and place on a plate or baking tray. Once all the segments have been dipped, place the tray in the fridge for 5 minutes to allow the chocolate to set.
- Remove from the fridge and dip each segment in the chocolate a second time and then immediately sprinkle on some desiccated coconut. Return to the fridge for a further 5 minutes.
- These Chocolate Dipped Satsumas will keep in the fridge for a couple of days, it is best to eat them within 24 hours as they will begin to dry out.
If you enjoyed this recipe, you might also like: Frozen Gingerbread Hot Chocolate