Chocolate Covered Orange Peel

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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
 
Prep time
Cook time
Total time
 
Gluten-Free, Dairy-Free, Vegan, Soy-Free
Author:
Recipe type: Dessert
Serves: 12
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 replies
  1. Alicyn
    Alicyn says:

    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.

    Reply
  2. Kryzia
    Kryzia says:

    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!

    Reply
  3. Amy Field
    Amy Field says:

    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!

    Reply
  4. Amanda Meyer
    Amanda Meyer says:

    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!

    Reply
  5. Michelle Enochs
    Michelle Enochs says:

    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

    Reply
  6. Sara
    Sara says:

    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!

    Reply
  7. Deb E.
    Deb E. says:

    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!

    Reply
  8. Karen D
    Karen D says:

    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!

    Reply
  9. Jen
    Jen says:

    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!

    Reply

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