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.
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.
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.
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.
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
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.
Yes. You can use either chocolate chips or a chopped chocolate var. Chop it on a cutting board using a sharp chef's knife.
Yes. Add the chocolate and the oil to a small saucepan and heat them over very low heat, stirring often, until melted.
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.
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.
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.
👩🏻🍳 I publish a new or updated recipe every month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Chocolate Covered Blueberries
- 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).