Chocolate covered blueberries are such a simple yet super satisfying treat! This recipe works as a sweet yet healthy snack or easy dessert. Only 15 minutes of prep.
Ever since the glorious invention of chocolate fondue, we know that fruit dipped in chocolate is delicious. Chocolate bananas were a personal childhood favourite of mine. And I think that most people have tried - and enjoyed - chocolate dipped strawberries.
Today I want to share with you my latest discovery: chocolate covered blueberries.
These chocolate blueberry clusters are a healthy candy that we have been making on repeat. I use really dark chocolate to keep things as sugar free as possible.
Both the textures and the flavors just WORK. Biting through the crisp chocolate shell into a juicy, sweet blueberry is pure pleasure.
And even better, all you need for the recipe are 3 simple ingredients!
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Ingredients
- Blueberries - Fresh, firm blueberries are best. Let them dry fully after washing them. This is an important step!
- Chocolate - I used 90% dark chocolate because this keeps the sugar content very low. My favorite brand is Lindt. Of course, in theory any chocolate works - milk chocolate or even white chocolate. You can also use dark or sugar free chocolate chips.
- Coconut Oil - I like to add a little coconut oil to soften the chocolate and make it creamier. It prevents the finished product from cracking apart when you bite into it.
Tip: If you like salted chocolate, feel free to add a pinch of sea salt as well!
See the recipe card for full information on ingredients and quantities.
Instructions
It is very easy to make dark chocolate blueberries. Here are the basic steps. Scroll down to the recipe card for a detailed method and nutrition information.
STEP 1
Melt the chocoate and the coconut oil.
STEP 2
Add the blueberries and stir to cover them fully in chocolate.
STEP 3
Spoon small clusters of chocolate covered berries onto a baking tray lined with parchment paper. You need the tray or another hard surface such as a plate so you can transfer the berries into the fridge.
STEP 4
Chill the clusters in the fridge or in the freezer until the chocolate has set.
Katrin's Top Tip
It is important to not overheat chocolate because this can make it seize, separate and curdle.
There are 2 ways to melt chocolate safely - in the microwave and in a bain-marie (water bath).
Water bath method: Place a small bowl with the chocolate pieces and coconut oil into a larger bowl or saucepan that you have filled with boiling water. The water heats the chocolate from the outside and causes it to melt slowly.
Microwave method: Microwave the chocolate and the oil in 30 second intervals. Remove the bowl as soon as the chocolate is half-melted. Stirring it will cause the rest of the chocolate to melt slowly.
Variations
Change the flavor. I already mentioned that you can use any chocolate. I have recipes for homemade sugar free white chocolate and keto milk chocolate if you feel as passionate about healthy desserts as I do.
A teaspoon of vanilla extract or freshly grated orange zest are lovely additions. Ever since I made this chocolate orange cake, I am a HUGE fan of the orange and chocolate combination.
Make them sweeter. 90% dark chocolate is not very sweet. Add up to 10 drops of stevia glycerite or a tablespoon of allulose for a sweeter chocolate.
Chocolate blueberry bark. Great if you are short on time! Spread the entire mixture onto parchment paper. Once it has set in the fridge, break it into bite-sized pieces. This way, the blueberries stay intact. Don't use a knife or you'll cut through the blueberries.
Blueberry chocolate toothpicks. This is a fun way to serve this dish without getting any chocolate on people's hands. Line 3-4 blueberries onto a toothpick, then dip it into the bowl with the melted chocolate.
Recipe FAQs
I have not yet tried the recipe with frozen berries. They are softer than fresh berries after defrosting, which I think would not taste great. Also, pre-packaged frozen berries are often coated with lots of ice crystals, which could cause the chocolate to seize. Melted chocolate and water are not a good match.
Of course. You can make chocolate clusters with raspberries or with chopped strawberries. Next time, I want to try chocolate covered blackberries. Since these are larger, I'll use only one blackberry instead of making clusters or 2 or more.
Sprinkle the clusters with chopped nuts, hemp seeds or shredded coconut (also called desiccated coconut). Or, dust them with freeze-dried raspberries for a lovely color pop.
Serving Suggestion
I love a small sweet after dinner and I can tell you that chocolate blueberries always hit the spot. In fact, I like this recipe so much that I recently served it for dessert at a dinner party. My guests remarked how nice it was to get a chocolate hit without feeling overly full afterwards.
I can also confirm that these taste great with a cup of coffee in the afternoon.
Storage
Fridge: Store chocolate covered blueberries in an airtight container in the refrigerator for up to one week. This way, the chocolate retains a nice snap.
Freezer: I don't recommend freezing the chocolate berries, unless you plan to eat them frozen (which could be a delicious snack for hot days!). In this case, keep the clusters small so you can pop one into the mouth whole. Freeze for up to 3 months.
More Blueberry Desserts
- Keto Blueberry Cheesecake (No Bake)10 Hours 15 Minutes
- Keto Blueberry Bread1 Hours 10 Minutes
- Keto Blueberry Scones (Almond Flour)30 Minutes
- Keto Blueberry Mug Cake4 Minutes
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Recipe
Chocolate Covered Blueberries
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 3.5 oz dark chocolate 100g, or a generous ½ cup of dark or sugar free chocolate chips. I used 90% Lindt ***
- 1 teaspoon coconut oil 4.5g
- ¾ cup fresh blueberries 120g, or use frozen
Instructions
- Wash and dry the blueberries. (They need to be fully dry or the chocolate can seize!)
- Break the chocolate into pieces and put them in a microwave-safe bowl. Add the coconut oil and melt in 30 second intervals in the microwave, about 90 seconds-2 minutes max. Stop as soon as the chocolate is half-melted. Stir and let the rest melt naturally. Allow to cool slightly (so not boiling but still runny). No microwave? See optional water bath method in the recipe notes.
- Stir the blueberries into the melted chocolate with a spoon.
- Spoon heaps of 3-5 blueberries each (depending on the size of the berries) onto a parchment paper-lined baking tray.
- Let the clusters set in the fridge for 15 minutes.
Jinny
Great snack!
Joanna Harding
Yet another superb recipe Katrin, thank you! I'm going to make these with your Sugarfree Dark chocolate recipe as I find that's the perfect level of darkness/sweetness for me.
100g Cocoa Butter
50g Cocoa/Cacao powder
30g powdered erythritol
I blitz the cocoa and erythritol together in my Magic Bullet make the powders even finer before mixing into the melted cocoa butter and freezing in 3 chocolate bar moulds.
Carolyn Stoker
Can I substitute any other oil as I have no coconut oil and don’t like the taste of coconut?
Katrin Nürnberger
Of course. Any other oil, or a little cream or butter.
SUSAN
This sounds so good. I'm going to get some fresh blueberries and try it. Sounds like a nice treat. Thank you for a great recipe. Simple but I know it will be delicious.