As there's not much to it I make the chocolate, but if you want to go full easy does it, just melt some chocolate to dip the segments into.
The best tasting cocoa powder there is, and so much better value to buy in bulk, I only use this now, it tastes better than any other:
Callebaut Dutch Cocoa Powder 1 kg
- Or just melt 100 g 75% Dark Choc
Melt the cacao butter and coconut oil in a small pan, gently. Whisk in the cacao powder and maple syrup, adding a pinch of salt.
Peel the clementines and pull segments apart. Dip in the chocolate, leave to set on a lines baking sheet and then dip another coat. Store in the fridge for up to 5 days. Delicious frozen too.