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.
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
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.
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.
Recipe Tips
- 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.
- 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.
- 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.
- 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.
- 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
Video
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.
- 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
- 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!
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
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Disclaimers
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.
Janet says
Do you think almonds could be substituted for the blueberries in this recipe?
Vered DeLeeuw says
Janet, what a fabulous idea! Yes, I think that should work.
Diane says
Sounds delicious! Can another oil be used in place of avocado?
Vered DeLeeuw says
Hi Diane,
Yes! Any neutral-flavored oil will work. You can also use melted coconut oil, ghee, or unsalted butter.