Coconut Butter Dipped Clementines with Pistachios and Hibiscus

coconut butter dipped clementines with pistachios and hibiscus

Easy, healthy coconut butter dipped clementines. Paleo and vegan.



810 clementines, peeled and separated

1/3 cup coconut butter, melted*

3 tbsp ground pistachios**

3 tbsp ground hibiscus**


  1. Dip each clementine segment into the softened coconut butter.
  2. Roll the dipped end of the clementine in either the pistachios or hibiscus.
  3. Let them sit at room temperature for 15-20 minutes to allow the coconut butter to firm up.


*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

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