Chocolate dipped fruit
4 oz, or semisweet chocolate, chopped
1 Tbsp, divided
White chocolate chips
4 oz, chopped
1 medium, peeled, cut into 6 slices, and patted dry to remove juice
12 medium, unhulled
1 small, or orange, peeled and sectioned
Dried apricot halves
3 item(s), or mango pieces
- In a small saucepan, bring 1 inch water to a simmer. In a small bowl, combine bittersweet chocolate and 11⁄2 tsp coconut oil. Set over simmering water and cook, stirring, until melted and smooth, about 4 minutes. Remove bowl from pan. Repeat with white chocolate and remaining 11⁄2 tsp coconut oil.
- Line a baking sheet with wax paper. Dip fresh and dried fruit halfway into 1 of the chocolate mixtures, one piece at a time, allowing excess to drip off. On prepared baking sheet, place each dipped piece of fruit. Refrigerate until chocolate is set, about 30 minutes.
- Serving size: 1/12 fruit