Chocolate Covered Orange Peel

by Amie on September 16, 2013

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It’s no secret that I love creating healthy gluten-free dessert recipes for all of you.

And I know you’ve all been requesting vegan desserts that you can enjoy without the guilt …

So, I decided to listen to you and make a special dessert (or mid-afternoon snack) that’s gluten-free, dairy-free, soy-free, nut-free and grain-free.

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Wowzers. This recipe is free of a lot of ingredients.

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But it’s not flavor-free!

It’s amazing and you’re gunna love it.

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The best part?

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It’s super inexpensive and you only need oranges, sugar, water and dark chocolate.

Pretty easy, right?

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I thought so.

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Go ahead, enjoy yourself.

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Take the afternoon off and treat yourself to a little fruit n’ chocolate.

Summer’s over and it’s time to pick pumpkins, drink apple cider and nibble on these fun Chocolate Covered Orange Peels.

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p.s. They’re the perfect gift to bring to a Halloween party or a dinner party.

Everyone will love them! Just tell them I sent you!

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Enjoy.

xo

5.0 from 4 reviews

Chocolate Covered Orange Peel
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Gluten-Free, Dairy-Free, Vegan, Soy-Free
Ingredients
  • 4 large organic oranges
  • 2 cups Imperial Sugar
  • 4 cups purified water, separated
  • ½ cup dairy-free dark chocolate
Instructions
  1. Peel oranges by using a small, sharp knife. Slice 5⅓ inch deep slices from end to end through each orange. Using your fingers, pull the skin of each orange, leaving the white membrane portion with the orange flesh.
  2. Slice each orange peel into 3 strips lengthwise.
  3. In a large saucepan, bring 2 cups of water to a simmer. Add the orange peel, simmer for 2 minutes and remove. Drain and repeat.
  4. Discard water and rinse peels under cold water.
  5. In the same large saucepan, combine sugar and remaining 2 cups of water to a simmer. Whisk frequently to create a clear sugar syrup. Add orange peels and simmer for 45-50 minutes or until the peels are tender and translucent.
  6. Remove the peels from the syrup and lay on a baking sheet to cool. Set aside for a few hours or until dry.
  7. Place one peel at a time in a bowl of sugar to coat and set aside to dry.
  8. Meanwhile, melt dark chocolate in the microwave or on the stove top.
  9. Once dry, dip each orange peel into melted dark chocolate; coat only the tip. Set aside to cool in the fridge on parchment paper for 20 minutes.
  10. Keep chilled in fridge until ready to serve.

 And you can find this recipe also on the Imperial Sugar website!

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{ 27 comments… read them below or add one }

Sheila September 16, 2013 at 12:47 pm

Gorgeous! I am so making this for my girlfriend she loves the flavors of dark chocolate and orange.

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Amie September 16, 2013 at 12:51 pm

Thanks Sheila; so great to hear from you! Hope you and your girlfriend enjoy them.
xoxo

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Laura Dembowski September 16, 2013 at 8:17 pm

Candied citrus peels are one of my favorite things. I can’t wait to make them this Christmas! Hope you are doing well, Amie :)

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Amie September 16, 2013 at 9:33 pm

Thanks Laura; so great to hear from you! oxxx

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Alisa @ Go Dairy Free September 16, 2013 at 8:28 pm

Oh my heavens, these look divine Amy! The brilliant color of those oranges sucks me right in!

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Amie September 16, 2013 at 9:33 pm

Thanks Alisa! xoox

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Renee September 17, 2013 at 11:55 am

Wow! These look too beautiful to eat! Can’t wait to try them! Definitely adding them to my gfree, dairy-free options!

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Kathleen McCormick September 18, 2013 at 8:08 am

Love the giveaway today, I don’t know if this is the right place to comment. Always looking for new gf recipes.

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Kristine September 18, 2013 at 8:09 am

These look so yummy! So does your latest cookbook giveaway! Would love to win it for my big gluten free family!! :)

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Tiffany Bowman September 18, 2013 at 8:37 am

Looks yummy, definitely going on my list to try!

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Jessica Dennis September 18, 2013 at 8:48 am

I would love win a copy of Mama and Baby Love’s gluten-free, grain-free cookbook to help me with cope my sweet tooth and limited grain diet (candida)

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Alicyn September 18, 2013 at 9:04 am

This looks so great! I can’t wait to try it. I’d love to to win a copy of the gluten-free, grain-free cookbook. I have been looking for a great cookbook for sweets.

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Kryzia September 18, 2013 at 9:07 am

Wow that looks delicious! I’m going to have to try that one out! I’d also love to be entered to win the cookbook so I can try even more new to me recipes. Thanks!

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Jodi September 18, 2013 at 9:38 am

Would love to win the cookbook, love to find some surefire recipes.

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Debbie Sclar September 18, 2013 at 9:54 am

I love finding great gluten free recipes and sharing with friends.

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Amy Field September 18, 2013 at 9:55 am

Hi Amie,
I’m newly soy-free, grain-free and vegan but am a gluten-free veteran and trying to be as sugar-free as possible. My question is can maple syrup be a “health-ier” alternative to using sugar (or other sweet subs) as a sweetener for recipes such as this – obviously in moderation?
I ask this for myself for treats so they’re not actually bad but still feel treaty and also for the kids that I live with who consume so much sugar on a daily basis.
I’d also be very appreciative of the cook-book prizes to be won to maintain my health and experiment with fun new recipes to keep things fresh and interesting!
Thank you!

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Amie September 18, 2013 at 10:01 am

Amy,
Great to hear from you! It can be healthier if it’s actually ‘pure’ and you use less of it than sugar!!

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Amanda Meyer September 18, 2013 at 10:12 am

I love this idea! I’m going to try it with cane sugar free chocolate!

I’ve been gluten free for years, but am finally coming to the point where I need to start understanding gluten free baking better. In the past, I’ve used other people’s tried and true recipes, but with my newly discovered additional intolerances, I need to be able to make substitutions and such. The more I understand about the flours and the more recipes I examine, the better chance I have of developing or adapting recipes to be safe for me! I’d love that book to get me started!

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Michelle Enochs September 18, 2013 at 11:52 am

I was just diagnosed with wheat, gluten diary yeast allergies..going through
Yeast “detox” now..this is all so overwhelming ! Would love to have a cook boo
That would help me prepare meals for me & my family !! Work full time & having difficulty finding options .
Thank you
Michelle

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Sara September 18, 2013 at 12:43 pm

This looks so good!! I can eat glutin, myself, but I’m always on the lookout for glutin free options for when my mom visits. I’ve come across a lot of recipes that didn’t turn out well but this one looks like we will not be disappointed! I hope this is where we are supposed to leave the comment for the cookbook bevause I know my mom would love it since she’s new to her new, doctor ordered, glutin free diet. Not easy when she still has 4 more little ones running around at home! Thanks for the yummy recipes!

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Deb E. September 18, 2013 at 12:47 pm

Ha, some of these look like little matches! Bet they taste great. I’d love to win a copy of Mama and Baby Love’s gluten-free, grain-free cookbook. Cheers!

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Karen D September 18, 2013 at 12:57 pm

These look very good…maybe make some for holiday gifts, because that’s the time of year I associate with candied fruits. I also am interested in Stephanie’s Gluten-free Grain-free Baking Book…sounds like one I could use!

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Nicole Trevisan September 18, 2013 at 2:24 pm

so simple yet looks delicious!

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Jessica Parent September 26, 2013 at 9:53 am

Hmmmmm…I am VERY intrigued! Looks and sounds delicious.Im gonna have to try this

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Julia October 7, 2013 at 4:14 pm

Oh wow these look delicious Amie! I love the pictures as well:)

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Jen December 14, 2013 at 3:43 pm

Looks great! The recipe says to let the peels cool and dry then to dip them in sugar and let dry. Do we dip them in the sugar strum or a bowl of dry sugar? If its dry sugar, what do you mean by letting them dry (if they are dry, then we put them in sugar, the wouldn’t need to dry right?). Thanks!

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Sonya February 16, 2014 at 7:50 pm

Sounds easy and looks very yummy.

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