Clementine Dipped Dark Chocolate and Sea Salt lil’ numbers

“Each time you look at a tangerine, you can see deeply into it. You can see everything in the universe in one tangerine. When you peel it and smell it, it’s wonderful. You can take your time eating a tangerine and be very happy.” – Thich Nhat Hanh, Peace Is Every Step: The Path of Mindfulness in Everyday Life

Mandarins, clementines or tangerines (clementines and tangerines are varietals of the mandarin) – whichever name you fancy – are a delectable and easy treat this holiday season on their own. Each one provides half your daily intake of vitamin C and a good shot of antioxidants. For those of you that are wanting to kick it up a notch and have a little something salty sweet with their citrus here is a simple and delicious way to knock it out of the park!

Bone Broth Soup

3 ingredient wonders:

  • 7 – 8 clementines
  • 4 ounce dark chocolate bar (60-70% cocoa), finely chopped
  • Coarse Sea salt


  1. Line a baking sheet with parchment paper.
  2. Peel and segment clementines, set aside.
  3. Gently melt chocolate in a small bowl over a double boiler. Working in small batches, dip segments in chocolate and transfer to parchment-lined sheet. Immediately sprinkle segments with a few grains of salt before the chocolate begins to set. Once all pieces have been dipped, set the sheet aside until chocolate hardens. To quickly harden chocolate, transfer baking sheet to the refrigerator for 10 minutes.
  4. Serve at room temperature.

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Regina, Saskatchewan
S4T 1N3
p: 306.543.HEAL

saskatchewan association of naturopathic practitioners
canadian association of naturopathic doctors