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Ingredients
Scale
- 1 cup Dark chocolate chips (I use these sugar-free ones; divided into 3/4 cup and 1/4 cup)
- 1 tsp coconut oil
- 1 cup Blueberries (completely dry, at room temperature)
- 1 tbsp chopped almonds (optional)
- 1/4 cup white chocolate chips (optional; I use these sugar-free ones)
Instructions
- Line a small baking sheet with parchment paper.
- In a microwave-safe medium bowl or a double boiler, combine 3/4 cup of dark chocolate chips and coconut oil. Heat at 50% power while stirring occasionally until melted.
- Add the remaining 1/4 cup chocolate chips to the melted mixture and stir until smooth.
- Gently fold in the blueberries, ensuring they are coated in chocolate.
- Spoon the coated blueberries onto the prepared parchment paper in small clusters, sprinkling chopped almonds on top if desired before the chocolate sets.
- Allow the chocolate covered blueberries to cool completely at room temperature or refrigerate if not serving within 2 hours.
- For a white chocolate drizzle, melt the white chocolate chips and drizzle over the clusters, then cool again to set.
Notes
Ensure blueberries are completely dry to help the chocolate stick better.
You can customize with toppings like chopped nuts or different types of chocolate.
For a quicker process, use a double boiler instead of the microwave.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Desserts
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 10g
- Sodium: 5mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg