These Chocolate Covered Blueberries are a simple no-bake dessert! Dairy-free chocolate, fresh blueberries, and puffed brown rice cereal make for a delicious treat. Gluten-free, vegan.
It's that time of year to capitalize on summer’s fresh blueberries. But let's make it easy, shall we?
This no-bake dessert is comprised of 3 major ingredients. Chocolate, blueberries, and brown rice cereal!
Chunks of chocolate bursting with blueberry flavor on the inside! An easy recipe and a wonderful treat.
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Why you'll love this recipe
- A delicious snack anytime
- Perfect size for satisfying your sweet tooth
- No gluten or dairy ingredients
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Dairy-free chocolate chips - Choose your favorite type of chocolate; semi-sweet or dark chocolate chips. Keto chips like in this keto fudge work as well.
To substitute you can use chopped chocolate bars of choice. If dairy is not an issue, regular dairy milk chips work fine too. Besides the sugar in the chips, there is no added sugar in this recipe.
Coconut oil - A little bit of this goes a long way in making a smooth chocolatey coating. To substitute, use a neutral oil like avocado oil.
Fresh blueberries - Freshly ripe blueberries give the best juicy bites.
Brown rice cereal - You can choose between puffed rice cereal or crispy rice cereal, but make sure the cereal is gluten-free. Check the ingredient label for any added gluten-containing grain or allergen statements.
If you prefer not to use rice cereal, just add more blueberries to the mixture.
Step-by-step instructions
Before you start: Line a large baking sheet or sheet pan with parchment paper or wax paper. Rinse blueberries and pat them dry. The blueberries should be completely dry before assembling clusters.
Step 1: Heat chocolate chips and coconut oil in a microwave-safe bowl at 30-second intervals. Stir after each interval until the chips are mostly melted.
Step 2: Sprinkle salt into the bowl of chocolate and stir until the remaining chips are melted. Fold in blueberries and brown rice cereal.
Step 3: Use a tablespoon to drop mounds of the mixture into a single layer on the prepared baking sheet.
Step 4: Refrigerate for 30-45 minutes or until set.
Tips
- Pat dry the blueberries with a paper towel before using them in the recipe. Water will cause the melted chocolate to seize.
- To omit any hint of coconut, use refined coconut oil.
- For best results, store the individual pieces of chocolate-covered blueberries in an airtight container in the refrigerator or freezer. When at room temperature they can get soft and melty.
Serving suggestions
- Afternoon snacks
- Simple no-bake dessert
- Healthy treat for lunchboxes
- Perfect chocolate bites
FAQs
Yes! This recipe is completely gluten-free, but it is important to check the ingredients of the recipe or labels of ones that are store-bought as they may have gluten-containing ingredients.
When stored in the fridge, these chocolatey blueberries will keep up to 3 days.
The best way to freeze these little clusters is to freeze them on a baking sheet. Then transfer the clusters to a freezer-safe ziplock bag and store them in the freezer for up to 3 months.
More no-bake recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below and let me know what you think in the comments!
📖 Recipe
Chocolate Covered Blueberries
Ingredients
- 1 ½ cups dairy-free chocolate chips semi-sweet or dark
- 1 teaspoon coconut oil
- pinch salt
- 1 cup fresh blueberries rinsed and completely dried
- ½ cup gluten-free brown rice cereal puffed or crispy
Instructions
- Line a large baking sheet with parchment paper.
- Rinse blueberries and pat them dry. They should be completely dry before assembling clusters.
- Heat chocolate chips and coconut oil in a microwave safe bowl in 30 second intervals, stirring after each until most of the chips are completely melted.
- Sprinkle in salt and stir until remaining chips are melted
- Add blueberries and brown rice cereal. Fold gently with a spatula until all ingredients are coated.
- Use a tablespoon to drop mounds of the chocolate mixture onto the prepared baking sheet. (Your fingers will get chocolatey.) Should make about 11-12 clusters.
- Refrigerate for 30-45 minutes or until set. Store blueberry rice clusters in an airtight container in the refrigerator.
Notes
- Pat dry the blueberries with a paper towel before using them in the recipe. Water will cause the melted chocolate to seize.
- To omit any hint of coconut, use refined coconut oil.
- For best results, store the chocolate clusters in an airtight container in the refrigerator for up to 3 days or the freezer for up to 3 months. When at room temperature they can get soft and melty.
- The best way to freeze these little clusters is to freeze them on a baking sheet. Then transfer the clusters to a freezer-safe ziplock bag and store them in the freezer.
- If you'd like to omit the cereal, add an extra ½ cup of blueberries.
Ali
These were amazing!
jacquie
those look wonderful. Do you have a brand of brown rice cereal that you like? What flavor is it? like rice crispy but made w/ brown rice?
thanks.
Tessa
Thank you! I love using Erewhon brand brown rice cereal. Exactly, just like Rice Krispies but with brown rice.