Ingredients
Equipment
Method
Instructions
- Start by opening the canned jellied cranberry sauce and gently scoop it out. Slice the sauce into ½-inch thick discs.
- Line a baking sheet with parchment paper and lay the cranberry rounds on it. Place in the freezer for at least 30 minutes.
- Add dark chocolate chips and coconut oil to a microwave-safe bowl. Heat in one-minute increments, stirring in between, until melted.
- Using a fork, dip each cranberry round into the melted chocolate, ensuring it’s fully coated. Allow excess to drip off before placing back on the baking sheet.
- Return the chocolate-coated rounds to the baking sheet and freeze for another 30 minutes to let the chocolate harden completely.
Nutrition
Notes
Store in an airtight container in the fridge for up to 1 week or freeze for longer storage. Enjoy chilled or at room temperature.