- 1/2 cup chopped dark chocolate
- 1 tablespoon coconut oil
- 4 satsumas, peeled and segmented
- 2 teaspoons chopped, toasted pistachios
Melt chocolate and coconut oil in a double boiler over simmering water until just melted. Line a baking sheet with parchment paper.
Dip half of a satsuma segment in the chocolate and allow the excess to drip back in the bowl. Place on the parchment-lined baking sheet. Repeat with remaining segments. Refrigerate for 5 minutes to allow the chocolate to set.
Dip each segment in chocolate again, and immediately sprinkle with chopped pistachios. Return to the refrigerator until chocolate is completely set, 10 to 15 minutes. Can be made up to 6 hours in advance.
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