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Home » Desserts » Chocolate Covered Blueberries

Chocolate Covered Blueberries

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated May 11, 2025
4 Comments
5 from 11 votes

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These chocolate covered blueberries are marvelous, a wonderful dessert you can feel good about enjoying. It's an easy recipe, too, with a hands-on time of 15 minutes.

Chocolate covered blueberries are served on a white plate with a napkin.

Look how pretty these homemade treats are! I make them with fresh blueberries and extra-dark (85% cacao) chocolate. The only other addition is avocado oil. Yes, only three ingredients! And you can use even darker chocolate if you'd like. I've gone up to 90% cacao, adding a bit of stevia. Similar treats to check out include chocolate-covered strawberries, chocolate-covered oranges, and chocolate-covered raspberries.

Ingredients and Variations

The ingredients needed to make chocolate-covered blueberries.

You'll only need three (possibly four) ingredients to make this recipe. See the recipe card for exact measurements. Here are my comments on the ingredients.

  • Dark chocolate: I usually use 85% cacao chocolate (such as Lindt Excellence), but I've gone as dark as 90%, sometimes adding a few drops of stevia.
  • Avocado oil: It slightly softens the chocolate so it's not too brittle when you bite into the candy. You can also use melted coconut oil or unsalted butter.
  • Sweetener: This is optional. But when I use truly dark chocolate, I sometimes add stevia to equal about 2 tablespoons of sugar.
  • Fresh blueberries: It's best to use large, fresh, firm blueberries.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Wash the blueberries and spread them on paper towels to dry. Melt the chocolate in the microwave. Stir the oil and stevia (if using) into the melted chocolate. Add the blueberries and gently stir to coat.

Coating the blueberries in the melted chocolate.

Spoon clusters of the coated blueberries onto a wax-paper-lined plate. I typically make 8 clusters, each with 6-7 blueberries.

Placing the clusters on wax paper.

Refrigerate the clusters until the chocolate is set, for about 30 minutes.

The clusters were refrigerated until set.

Recipe Tips

  1. The blueberries should be completely dry when you add them to the melted chocolate, or the melted chocolate will seize when it comes into contact with water droplets. So give them an hour or so to dry. It's annoying to wait, but it's an essential step.
  2. Melt the chocolate in 30-second sessions and stir after each session. Chocolate burns easily, so stop microwaving when most of the chocolate is melted, then stir to melt the rest.
  3. To melt the chocolate on the stovetop, add the chocolate and oil to a small saucepan and heat over very low heat, stirring often, until melted. Remove from the heat immediately.
  4. Frozen blueberries are often mushy and don't work in this recipe. I reserve them for making shakes and smoothies. I don't like using them in recipes that require whole blueberries, whether this recipe or recipes that require baking them, such as keto blueberry muffins.
  5. Storage tips: You can keep the leftovers in an airtight container in the fridge for up to two days. Take them out of the fridge about 30 minutes before eating them. Chocolate is always better at room temperature. I don't recommend freezing the leftovers.

Recipe Card

Chocolate covered blueberries are served on a white plate.
5 from 11 votes
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Chocolate Covered Blueberries

These chocolate covered blueberries are marvelous, a wonderful dessert you can feel good about enjoying.
Prep Time15 minutes mins
Rest time1 hour hr 30 minutes mins
Total Time1 hour hr 45 minutes mins
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 80kcal
Author: Vered DeLeeuw
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Ingredients

  • 1 cup fresh blueberries - big and firm; 5 ounces
  • ½ cup dark chocolate - 85% cacao; 3 ounces; chopped
  • ½ tablespoon avocado oil
  • ½ teaspoon stevia glycerite - optional; equals about 2 tablespoons of sugar

Instructions

  • Wash the blueberries in a colander, then spread them on paper towels to dry. Allow them to dry completely for about 1 hour.
    Drying the blueberries on paper towels.
  • Melt the chocolate in a microwave-safe bowl in 30-second sessions, stirring after each session. You’ll likely need 3 sessions. Chocolate burns easily, so stop microwaving when most of the chocolate is melted, then stir to melt the rest. Stir the avocado oil and the sweetener (if using) into the melted chocolate
    Melting chocolate in a bowl.
  • Add the dry blueberries to the melted chocolate. Stir gently with a spoon to ensure they are well coated.
    Coating the blueberries in the melted chocolate.
  • Using the same spoon, transfer clusters of the mixture onto a large, wax-paper-lined plate. In total, when using large blueberries and measuring out 6-7 of them per cluster, you should get 8 clusters.
    Placing the clusters on wax paper.
  • Refrigerate the clusters until the chocolate is set for 20-30 minutes, then enjoy!
    The clusters were refrigerated until set.

Notes

  • I don't recommend using frozen blueberries in this recipe. They are too mushy. 
  • You can use either chocolate chips or a chopped chocolate bar. Chop it on a cutting board using a sharp chef's knife.
  • To melt the chocolate on the stovetop, add the chocolate and oil to a small saucepan and heat them over very low heat, stirring often, until melted.
  • The blueberries should be completely dry when you add them to the melted chocolate, or the melted chocolate will seize when it comes into contact with water droplets. So give them an hour or so to dry. It's annoying to wait, but it's an essential step.
  • The avocado oil slightly softens the chocolate, so it's not too brittle when you bite into the candy. You can also use melted coconut oil or unsalted butter.
  • You can keep the leftovers in an airtight container in the fridge for up to two days. Take them out of the fridge about 30 minutes before eating them. Chocolate is always better at room temperature. I don't recommend freezing the leftovers.

Nutrition per Serving

Serving: 1 cluster | Calories: 80 kcal | Carbohydrates: 7 g | Protein: 1 g | Fat: 4 g | Saturated Fat: 3 g | Sodium: 1 mg | Fiber: 1 g | Sugar: 4 g

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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

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  1. Janet says

    December 21, 2024 at 12:43 pm

    Do you think almonds could be substituted for the blueberries in this recipe?

    Reply
    • Vered DeLeeuw says

      December 21, 2024 at 1:29 pm

      Janet, what a fabulous idea! Yes, I think that should work.

  2. Diane says

    July 26, 2024 at 2:42 pm

    Sounds delicious! Can another oil be used in place of avocado?

    Reply
    • Vered DeLeeuw says

      July 26, 2024 at 3:13 pm

      Hi Diane,
      Yes! Any neutral-flavored oil will work. You can also use melted coconut oil, ghee, or unsalted butter.

A photo of Vered DeLeeuw.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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