Luscious dark chocolate and sweet blueberries combine in this recipe into a wonderful dessert that you can actually feel good about enjoying.
Look how pretty these homemade treats are! make them with fresh blueberries and with 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 chocolate-covered blueberries with an espresso after my dinner is such a wonderful treat.
The ingredients needed for this recipe
You'll only need three (possibly four) ingredients to make this tasty treat. 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%, 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 so brittle when you bite into the final dish. 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.
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. Your first step is to wash the blueberries and spread them on paper towels to dry. They should be completely dry when you add them to the melted chocolate (or the chocolate will seize), so give them an hour or so to dry.
2. Melt the chocolate 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.
3. Stir the oil and the stevia (if using) into the melted chocolate.
4. Add the blueberries to the melted chocolate and gently stir to coat.
5. Spoon clusters if the coated blueberries into a wax-paper-lined plate. I typically make 8 clusters, each with 6-7 blueberries.
6. Refrigerate the clusters until the chocolate is set, about 30 minutes.
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.
How to store chocolate-covered blueberries
You can keep them 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.
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
These super unique and tasty chocolate mint leaves are such a delight. It's fun to make them, too!
Keto chocolate is wonderfully dark and decadent! I love adding chopped nuts to the mix.
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
- 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).
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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, and Country Living.