Satisfy your sweet tooth with a healthy treat in the form of these Chocolate Covered Blueberries! Made with only 3 ingredients: chocolate, coconut oil and blueberries. This recipe can be made with both fresh and dried blueberries!
Blueberries are not necessarily the first fruit that comes to mind when considering all the things you could cover in chocolate, but they should be! There’s just something so satisfying about biting into a cold chocolate cluster and getting a mouthful of juicy, blueberry flavour wrapped in a dark chocolate coating. It just works!
These chocolate blueberry clusters are especially great if you’re looking out for a healthy, low maintenance sweet treat that doesn’t go too hard on the calories.
How to Make Chocolate Covered Blueberries Recipe
All you need is three ingredients, about 15 minutes of hands on prep, and 30 minutes of waiting for the chocolate to set.
TIP: Scale the Recipe
This recipe can be easily scaled to the amount of blueberries and chocolate that you have on hand. The general ratio of ingredients you need is double the amount of blueberries to chocolate (2:1). For example: if you want to make this recipe with 2 cups of blueberries you need 1 cup of chocolate. If you want to make this with 3 cups of blueberries you need 1.5 cups chocolate. Just remember that for every cup of chocolate used you need 1.5 teaspoons coconut oil.
- Chocolate: You can use chocolate chips, chunks or a bar of chopped chocolate.
- Blueberries: Fresh of dried blueberries can be used. I don’t recommend using frozen blueberries because they will make the chocolate harden too fast and introduce too much potential water.
- Coconut Oil: The coconut oil can be replaced with another neutral-flavoured oil (like avocado oil or vegetable oil). You can even use butter, shortening or even cocoa butter if you like. You just need a little bit of fat mixed in with the chocolate to help create a thinner, glossier chocolate consistency. Make sure the coconut oil is room temperature. Cold, refrigerated oil will harden the chocolate.
There are two ways you can go about melting the chocolate: in a microwave or on the stove top in a double boiler style method.
- Melt in the Microwave:
- Add your chopped chocolate or chips to a medium, microwave-safe bowl. Pop the bowl in the microwave and melt in 30 second intervals. Make sure to stir in-between each interval so the chocolate doesn’t start to burn.
- Melt on the Stovetop:
- Place the chocolate in a heat proof glass bowl. The bowl should be large enough to sit over the top of a sauce pan. Add an inch of water to the pot and bring to a simmer. Once the water is simmering, switch to a low heat and place the bowl of chocolate over the top of the pot. The bottom of the bowl should not be able to touch water. Stir the chocolate as it melts. When there are only a few chunks of chocolate left remove the bowl from the heat. The residual heat will be enough to melt the rest. Set the bowl aside to let the chocolate cool.
Once the chocolate has melted, stir in the coconut oil and mix until fully melted and combined.
Fresh VS Dried Berries
Fresh Blueberries Pros:
- They are cheaper and likely more widely available than dried blueberries.
- Fresh blueberries are FODMAP friendly making this an ideal, healthy snack for anyone on a low FODMAP diet. (Dried fruit is typically high in FODMAPs but more testing needs to be done on dried blueberries)
- Fresh berries are lower in sugar and contain less calories.
- This recipe is a great way to use up any potential berries that you might have leftover from other blueberry recipes.
Dried Blueberry Pros:
- Chocolate covered dried blueberries will last longer (at least a week as opposed to a couple of days).
- Dried blueberries are naturally sweeter – if you’ve ever had chocolate covered raisins these are not too different from those.
- Dried blueberry clusters are chewier and feel more substantial and filling than fresh.
TIP: Make Sure the Berries are Totally Dry
You will need to wash and dry your berries before mixing into the chocolate. It’s important that you fully dry the blueberries before introducing them to the chocolate. Use a couple of paper towels or kitchen towel to gently rub the berries dry. Remember that water and chocolate do not get along. Water causes chocolate to ‘seize’ making it gritty and dull.
Mix & Dry
Once the chocolate has melted and the berries prepared, all you need to do is mix in the warm chocolate, set and chill until dry.
You can set out small clumps of blueberries or individual blueberries. Individual chocolate covered blueberries will be more time consuming to make, but they’re great for easy snacking.
Whether your making clumps or individual pieces, make sure that you allow excess melted chocolate to drip off the back of a spoon or fork, back into the bowl before setting them out to dry.
When you’re ready, spread the chocolate berries out in a single layer on a small baking sheet lined with wax paper or parchment paper. Your baking sheet should be small enough to fit inside your fridge to chill for about 30 minutes until fully dry.
If you don’t have room in the refrigerator you can leave the berries out to dry in a cool place until set.
How Long Does this Keep
- Fresh berries should be kept in an airtight container in the fridge for up to 2 days.
- Dried blueberries should also be kept in an airtight container in the fridge, but will keep for at least a week.
What Type of Chocolate?
This is up to you! I like making this with dark chocolate chips or chunks, but milk chocolate and white chocolate are also great options. You can use all of one type of chocolate or a combination of different types.
If you need to ensure this recipe vegan then make sure that you’re using an appropriate chocolate that’s dairy and egg free.
- 1/2 cup | 3 oz dark chocolate chips, chunks or chopped pieces
- 1 cup | 5 oz fresh blueberries, washed & completely dried
- 1 1/2 teaspoons coconut oil
- Microwave: Place the chocolate in a microwave safe bowl. Melt in 30 second increments whisking after each segment until the chocolate is completely melted and smooth and no lumps remain. Add the coconut oil and mix until combined.
- Stovetop: Place the chocolate in a heat proof bowl that’s large enough to sit over the top of a sauce pan. Add an inch of water to the sauce pan and bring to a simmer. Once simmering, place the bowl of chocolate over the top. Make sure the water doesn’t touch the bottom of the bowl. Stir the chocolate as it melts. When there are only a few chunks of chocolate left remove the bowl from the heat. The residual heat will be enough to melt the rest. Set the bowl aside to let the chocolate cool. Add the coconut oil and mix until combined.
Mix & Set
- Line: Line a small baking sheet with baking parchment. Choose a baking sheet that can fit inside your fridge. Set aside.
- Mix: Add the blueberries and stir until each berry is coated in chocolate.
- Transfer: Scoop out the berries in clusters or individually. If working with clusters, scoop out about 4 berries with a spoon. Let some of the excess chocolate drip off the spoon and back into the bowl. Carefully transfer the blueberry clusters the lined baking sheet. Leave space in between each cluster and leave ti dry. Alternatively, you can transfer one berry at a time.
- Let dry: Transfer the baking the fridge at leave for about 30 minutes until the chocolate has set.
- Enjoy: Enjoy right away or transfer to an airtight container. Fresh blueberries will keep in the fridge for up to two days. Dried blueberries can be kept in the fridge at least a week.
- Make sure to use fresh blueberries to keep this recipe low fodmap.
- If needed, ensure that your chocolate is vegan friendly.