Dark Chocolate–Covered Blueberries (Sugar-Free & WW-Friendly)

Dark Chocolate Covered Blueberries

Simple, elegant, and perfectly portioned for a healthy lifestyle.

Prep the Berries: Wash the blueberries thoroughly. Crucial Step: Pat them dry with paper towels and let them air-dry for another 10 minutes. If they are even slightly damp, the chocolate will “seize” and clump up.
Melt the Chocolate: Create a double boiler by placing a heat-safe glass bowl over a pot of simmering water (ensure the bottom of the bowl doesn’t touch the water). Add the chocolate and coconut oil. Stir frequently until smooth and glossy.
Coat: Drop the blueberries into the melted chocolate. Use a spoon to gently fold them until every berry is completely submerged.
The Fork Lift: Using a fork, lift the berries out one or two at a time. Tap the fork against the side of the bowl to let excess chocolate drip through the tines.
Set: Place the berries on a tray lined with parchment paper or a silicone mat. Ensure they aren’t touching so they don’t freeze into one giant clump.
- Optional: Sprinkle a tiny bit of sea salt or crushed nuts over them now while the chocolate is wet.
Chill: Refrigerate for 20–30 minutes until the shells are hard and matte.

The “Anti-Clump” Method: If you want individual berries, take the time to separate them on the parchment. If you’re in a hurry, you can drop small clusters (3–4 berries) together to make “blueberry clusters.”
Chocolate Choice: For the lowest WW points, use a stevia-sweetened brand like Lily’s.
Storage: Keep these in an airtight container in the refrigerator for up to 5 days. Do not store them at room temperature, as the coconut oil makes the chocolate melt faster than standard store-bought candy.