Combining two delicious superfoods, these chocolate-covered blueberries are a dessert you can actually feel good about enjoying.
Look how pretty these homemade treats are! make them with fresh blueberries and with dark (70% cacao) chocolate. The only other addition is a little coconut 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 honey or stevia. Having one of these with an espresso after my dinner is such a wonderful treat.
The ingredients needed for this recipe
You’ll only need three ingredients to make this tasty treat (the exact measurements are listed in the recipe card below):
Dark chocolate: The darker you can go and still enjoy it, the better. I usually use Lindt 70%, but I’ve gone as dark as 90%, sometimes adding a few drops of stevia.
Coconut oil: It slightly softens the chocolate, so that it’s not so brittle when you bite into the final dish. You can also use avocado oil or melted unsalted butter. Personally, I like the slight coconut flavor that the coconut oil adds.
Fresh blueberries: Medium-sized ones are best. Not too big, not too small. I don’t recommend using frozen blueberries – see the discussion below.
How to make chocolate-covered blueberries
It’s such an easy recipe – one of my easiest keto desserts. Scroll down to the recipe card for the full instructions. But the basics are simple:
1. Melt the chocolate and the coconut oil in the microwave. Do so in 30-second increments and stir after each microwave session. Chocolate burns easily, so stop microwaving when most of the chocolate is melted, then stir to melt the rest of it.
2. Divide the melted chocolate between cupcake liners, then add the blueberries. Some of them will sink into the chocolate while some will remain on top. That’s fine! It’s pretty.
3. Refrigerate for about one hour to allow the melted chocolate to set.
And that’s it! You’ve got yourself a truly wholesome homemade dessert. (Another good one are these super unique and tasty chocolate mint leaves).
Can I use frozen blueberries?
I use fresh blueberries and haven’t experimented with using frozen blueberries. But frozen blueberries are often mushy and not as tasty as fresh ones. So, unfortunately, I can’t recommend using them in this recipe.
I reserve frozen blueberries 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.
How to store chocolate-covered blueberries
You can keep them in the fridge, in an airtight container, for 4-5 days.
Once you refrigerate them, it’s important to take them out of the fridge about an hour before you plan on eating them.
I’m sure you already know that chocolate is never very good when refrigerated. It needs to be at room temperature.
Similar recipes that you might enjoy
I like to make the same recipe with raspberries. These raspberry chocolate cups are wonderful. And another good chocolate recipe is this easy recipe for dark chocolate bark. It makes a great hostess gift.
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Chocolate Covered Blueberries
INGREDIENTS
- 4 oz fresh blueberries
- 3.5 oz dark chocolate, 70% cocoa (I used Lindt)
- 1 tablespoon coconut oil
INSTRUCTIONS
- Wash the blueberries and place on a clean towel to dry.
- Line four muffin tin cups with paper liners.
- Break the chocolate into small pieces and place the pieces in a microwave-safe glass measuring cup. Add the coconut oil.
- Melt the chocolate in the microwave: run the microwave in 30 second increments, stirring the chocolate in-between and rotating the measuring cup. Finish when most of the chocolate is melted (mine took 1 minutes). Stir until smooth and fully melted.
- Pour the melted chocolate into the paper liners, dividing it evenly. Divide the blueberries between the liners, allowing some to sink into the chocolate and some to remain on top.
- Refrigerate 1 hour prior to serving.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.