Chocolate-covered strawberries are so 2012, right? I’m not saying I’d say no to a box of ‘em. I’m just saying… Give oranges a chance.
Plus, if you think about it, strawberries thrive in late spring/early summer and aren’t even a remotely winter-friendly food. I know this because I’ve been buying blueberries despite their total out-of-season-ness and they suck, but I eat them anyway and I’m like, What am I doing? I ask myself this about most of the things I do, actually. The point is oranges deserve a little attention this Valentine’s Day, understood?
I told my love interest that we’re skipping Valentine’s Day this year to which he responded, “Is this one of those things you just say is a great idea and then when I don’t do anything you get mad?”
It’s not that I don’t want to do Valentine’s Day. I happen to love Valentine’s Day (said no one ever), but am I the only one that feels like Christmas was, like, yesterday? Exactly. I need some space between these holidays. Who planned this calendar in the first place? Jesus, that’s who.
- 1 tablespoon coconut oil, melted
- 2 tablespoons dark cocoa powder, unsweetened
- 2 teaspoons soy creamer (or nondairy creamer)
- maple syrup to taste (2 teaspoons to 1 tablespoon sufficient)
- 1 orange, peeled and segmented
- shaved coconut, optional
- Melt coconut oil
- Stir in cocoa powder, creamer and optional sweetener
- Dip orange segments in chocolate sauce
- Top with coconut
- Freeze until chocolate sets
- Store in freezer
These oranges (and the bananas I did the same thing to, which are even better than the oranges, actually, but this is the oranges’ time to shine so pretend I never said that) are getting me through a rather dreary February afternoon.
Spring me, please.