Coconut Butter Dipped Clementines with Pistachios and Hibiscus
Easy, healthy coconut butter dipped clementines. Paleo and vegan.
Scale
Ingredients
8–10 clementines, peeled and separated
1/3 cup coconut butter, melted*
3 tbsp ground pistachios**
3 tbsp ground hibiscus**
Instructions
- Dip each clementine segment into the softened coconut butter.
- Roll the dipped end of the clementine in either the pistachios or hibiscus.
- Let them sit at room temperature for 15-20 minutes to allow the coconut butter to firm up.
Notes
*If your coconut butter is too firm place the jar in a warm bath of water until it becomes easy to work with.
**I ground my own using a small spice/coffee grinder
