This recipe is mostly inspired by trips to Sprouts Farmers Market with my fiance. We always swoon over the bins of chocolate covered nuts and fruits. The best so far have been the chocolate covered blueberries and the pecans. Seeing as though Sprouts is about 5000 miles away, I had to improvise – here’s my slightly less commercial looking version. I was also lucky enough to get 3lbs of blueberries for £2.50…2 cups of which went into this recipe!
Just a note, you can use fresh blueberries instead but I would try to use dried or dehydrated ones if you can. The blueberry flavour is much punchier when dried!
- 2 cups of blueberries, pierced and dehydrated 8-12 hours at 65c
- 170g/1 cup dark chocolate (70% or up)
- 1 tsp coconut oil
- 1/4 tsp sea salt
- 1 vanilla bean, scraped or 2 tsp vanilla extract
- Grease proof paper
- Line a baking tray with grease proof paper.
- Melt the chocolate in a heat proof bowl over a pan of boiling water. Stir in the vanilla, coconut oil and salt. Stir until nicely combined.
- Take the bowl off the heat and pour in the blueberries. Stir with a spatula to coat. Try to coat all the berries evenly.
- Using a fork and a spoon, scoop out the blueberries and arrange them on the paper. Try to make sure they are evenly spaced and not touching.
- Once the tray is full, put it in the fridge for at least 1 hour.
- Remove the tray from the fridge, and break apart the blueberries. Your hands will probably get a little messy!
- Store in an airtight container in the fridge to use for later! They taste amazing on top of ice cream or granola!