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    Home » Low-Carb Desserts » Chocolate-Covered Blueberries

    Chocolate-Covered Blueberries

    Last updated: Jan 14, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    Luscious dark chocolate and sweet blueberries combine in this recipe into a wonderful dessert that you can actually feel good about enjoying.

    It's an easy recipe too, with a hands-on time of just 15 minutes, plus rest time for the candy to set.

    Chocolate-covered blueberries served on a white plate.

    Look how pretty these homemade treats 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 of these with an espresso after my dinner is such a wonderful treat.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe Card

    Ingredients

    You'll only need three (possibly four) ingredients to make these chocolate-covered blueberries. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

    • Dark chocolate: The darker you can go and still enjoy it, the better. I usually use 85% cacao, but I've gone as dark as 90%, sometimes adding a few drops of stevia.
    • Avocado oil: It slightly softens the chocolate so that it's not too brittle when you bite into the candy. You can also use coconut oil or melted unsalted butter.
    • Sweetener: This is purely optional. But when I use truly dark chocolate, I sometimes add a little stevia, to equal about 2 tablespoons of sugar.
    • Fresh blueberries: You should pick large, firm blueberries for this recipe. I don't recommend using frozen blueberries - see the discussion below.
    The ingredients needed to make chocolate-covered blueberries.

    Instructions

    Making chocolate-covered blueberries is so easy - this is one of my easiest keto desserts. Scroll down to the recipe card for full instructions. Here's an overview of the steps:

    • 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 of it.
    • Stir the oil and stevia (if you're using it) 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, about 30 minutes.
    A six-photo collage showing the steps for making chocolate-covered blueberries.

    Expert tip

    The blueberries should be completely dry when you add them to the melted chocolate (or the chocolate will seize), so make sure to give them an hour or so to dry.

    Frequently asked questions

    Can I use frozen blueberries?

    I use fresh blueberries and haven’t experimented with using frozen blueberries. But frozen blueberries are often quite mushy. 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.

    Can I use a chocolate bar in this recipe?

    Yes. You can use either chocolate chips or a chopped chocolate var. Chop it on a cutting board using a sharp chef's knife.

    Can I melt the chocolate on the stovetop?

    Yes. Add the chocolate and the oil to a small saucepan and heat them over very low heat, stirring often, until melted.

    Variations

    You can vary the basic recipe by using different types of chocolate. You can also use coconut oil instead of avocado oil.

    Another interesting variation is to add a few drops of a flavor extract such as vanilla or orange extract.

    Serving suggestions

    These are obviously great for dessert. They're perfect with an after-dinner coffee.

    But when I make them with extra-dark chocolate, I actually 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 you plan on eating them. Chocolate is always better at room temperature.

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

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    👩🏻‍🍳 I typically publish a new or updated recipe once a week. Want the new recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Chocolate-covered blueberries served on a white plate with a napkin.
    4.99 from 64 votes
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    Chocolate Covered Blueberries

    Luscious dark chocolate and sweet blueberries combine in this recipe into a wonderful dessert that you can actually 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 oz)
    • ½ cup dark chocolate chips 85% cacao (3 oz)
    • ½ tablespoon avocado oil
    • ½ teaspoon stevia glycerite optional (equals about 2 tablespoons sugar)

    Instructions

    • Wash the blueberries in a colander, then spread them on paper towels to dry. Allow them to dry completely, 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 into 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.
    • If you have any leftover melted chocolate in the bowl, you can now drizzle some of it on top of each cluster.
    • Refrigerate the clusters until the chocolate is set, 20-30 minutes. Keep them in the fridge for up to two days, and remove the portion you want to eat from the fridge 30 minutes before enjoying (unless your house is super hot).

    Video

    Notes

    I don't recommend using frozen blueberries in this recipe. 
    You can use either chocolate chips or a chopped chocolate var. 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.

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    Nutrition per Serving

    Serving: 1cluster | Calories: 80kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 1mg | Fiber: 1g | Sugar: 4g
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    DisclaimersMost of our 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 our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw 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. Click to learn more about Vered.

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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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