No Bake Chocolate Mandarin Slice

Chocolate Treat time..

Line a small baking tin – about 11cm x 17cm – or similar sized container with baking parchment.                                                                                           Ingredients  Serves 6

●  1 clementine

●  100g coconut oil

●  50g cocoa powder

●  2 tbsp maple syrup

●  1 tsp vanilla extract

●  1⁄2 tsp orange extract                                                                           

●  A tiny pinch of sea salt                                                               

Optional* - 1 Tbsp toasted flaked almonds for topping

• Zest the clementine with a grater or zester and place the zest to one side.      Peel the clementine, break into segments and arrange in the bottom of the prepared tin.

• Gently melt the coconut oil in a saucepan over a low heat. Remove from the heat and whisk in the cocoa powder until smooth, then stir in the remaining ingredients until well combined.

• Pour the fudge mixture over the clementine segments in the tin 

• Then sprinkle over the almond flakes on the top, if using. Then sprinkle over the clementine zest, pressing it gently onto the surface of the chocolate mixture. 

• Chill in the fridge for 1-2 hours, or until set. Slice with a sharp knife and serve immediately as the chocolate becomes very soft at room temperature, or store in the fridge and eat within a day or two.

• *** If you want to make ahead and freeze , replace the mandarin with a handful of dried fruit and chopped nuts / walnuts. The fresh mandarins don't freeze well .