These chocolate-covered blueberries are marvelous, a wonderful dessert that you can feel good about enjoying.
It's an easy recipe, too, with a hands-on time of just 15 minutes, plus a rest time to enable the candy to set.
Look how pretty these chocolate-covered blueberries are! I make them with fresh blueberries and extra-dark chocolate. The only other addition is a little 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. Having one with an espresso after my dinner is such a wonderful treat.
Jump to:
Ingredients
You'll only need three (possibly four) ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Dark chocolate: I usually use 85% cacao chocolate (such as Lindt Excellence or Pascha chocolate chips), 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 a little stevia to equal about 2 tablespoons of sugar.
- Fresh blueberries: It's best to use large, fresh, firm blueberries.
Variations
You can vary the basic recipe by using different types of chocolate and experimenting with different cacao percentages.
As mentioned above, you can use coconut oil or melted unsalted butter instead of avocado oil. The coconut oil adds a nice flavor.
Another interesting variation is to add a few drops of a flavor extract, such as vanilla, coconut, or orange extract. I especially like adding orange extract.
Instructions
Scroll down to the recipe card for the complete instructions. Here's an overview of the steps for making this recipe:
Your first step is to wash the blueberries and spread them on paper towels to dry.
Now, melt the chocolate in the microwave. Do so 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. Stir the oil and stevia (if using) into the melted chocolate.
Add the blueberries and gently stir to coat.
Spoon clusters of the coated blueberries onto a wax-paper-lined plate. I typically make 8 clusters, each with 6-7 blueberries.
Refrigerate the clusters until the chocolate is set, for about 30 minutes.
Expert Tip
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 in this recipe.
Recipe FAQs
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.
Yes. You can use either chocolate chips or a chopped chocolate bar. Chop it on a cutting board using a sharp chef's knife.
Yes. Add the chocolate and oil to a small saucepan and heat them over very low heat, stirring often, until melted.
Serving Suggestions
Chocolate-covered blueberries are obviously great for dessert. They're perfect with an after-dinner coffee.
But when I make them with extra-dark chocolate, I consider them appropriate as a snack. So, I sometimes pair them with some cheddar cheese for an afternoon snack.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to two days.
Once you refrigerate them, it's important to 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.
More Chocolate Recipes
Foodie Newsletter
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Recipe Card
Chocolate-Covered Blueberries
Ingredients
- 1 cup fresh blueberries - big and firm (5 ounces)
- ½ cup dark chocolate chips - 85% cacao (3 ounces)
- 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.
- Melt the chocolate chips in a microwave-safe bowl in 30-second sessions, stirring after each session. You’ll likely need 3 sessions to melt it completely. Stir the avocado oil and the sweetener (if using) into the melted chocolate
- Add the dry blueberries to the melted chocolate. Stir gently with a spoon to ensure they are well coated.
- 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.
- Refrigerate the clusters until the chocolate is set for 20-30 minutes, then enjoy!
Video
Notes
- I don't recommend using frozen blueberries in this recipe. They are too mushy.Â
- 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.
- You can keep the leftovers in the fridge, in an airtight container, for up to two days. Once you refrigerate them, it's important to 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
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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, and Country Living. 
Diane
Sounds delicious! Can another oil be used in place of avocado?
Vered DeLeeuw
Hi Diane,
Yes! Any neutral-flavored oil will work. You can also use melted coconut oil, ghee, or unsalted butter.