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–+ servings

2-Ingredient Chocolate Blueberry Clusters

Just imagine biting into a delicious piece of chocolate filled with juicy pops of blueberry heaven. SO good!
Yield: 16 clusters
Prep Time: 10 minutes
Total Time: 40 minutes

Ingredients
 

  • 2 cups semi-sweet chocolate chips, melted
  • 2 cups fresh blueberries, patted very dry
  • Flaky sea salt, optional (for sprinkling)

Instructions
 

  • Line your pan(s): Line a large baking sheet (or 2 large plates or a tray) with parchment paper. Set aside.
  • Melt the chocolate: Melt chocolate chips in the microwave (see notes) or using a double boiler until smooth and glossy.
  • Add the blueberries: Stir the dry blueberries into the melted chocolate and mix quickly to coat (the chocolate will start to thicken as it cools). Be sure to scrape the bottom of the bowl to incorporate all of the melty chocolate.
  • Scoop + shape: Lightly mist an ice cream/cookie scooper with cooking spray (you can also use a heaping tablespoon or another type of small scooper, ~2 to 3 Tablespoons worth). Scoop the mixture into about 16 mounds onto the parchment-lined sheet. Once they’re all on the sheet, gently press each mound to slightly flatten and widen it. (Don’t stress—any shape works!)
  • Finish with optional flakey salt: While the chocolate is still wet, add a small pinch of flaky sea salt on top of each cluster.
  • Chill to firm: Refrigerate (or freeze) until firm, about 30 minutes. Then, transfer to an airtight container and they're ready whenever a craving strikes!

Notes

• Microwave melting tip: Place chocolate chips in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each round, until melted and velvety smooth (about 1½–2 minutes total). You can also melt the chocolate using a double-boiler method.
• Cleanup hack: Mist your bowl with cooking spray before adding chocolate chips—leftover chocolate releases so much more easily when washing. You'll be so happy you did this!
• Storage:
  • Fridge: Store in an airtight container for 5–7 days (chocolate stays firm; berries stay soft + juicy).
  • Freezer: Freeze for up to 2 months. They’re so good straight from the freezer—snappy chocolate + cold berry bite!
• Using frozen blueberries: Fresh is the smoothest, most foolproof option, but frozen can work: let berries sit out 5–10 minutes so they’re cold and firm (not frosty), separate any clumps, pat off moisture, then stir into chocolate quickly and scoop right away to prevent clumping/seizing. The chocolate will start to seize if you take your time!
• Make it gluten-free: Naturally gluten-free as written—just double-check your chocolate chips if you’re highly sensitive.
• Make it vegan: Use dairy-free chocolate chips (many brands are naturally vegan—check the label).
• Lower-sugar option: Use sugar-free chocolate chips.
• Fun variations: Swap blueberries for raspberries or chopped strawberries (pat dry well). Stir in 1–2 teaspoons chia seeds for a little texture boost. Add chopped nuts (almonds, pistachios, peanuts, pecans) for crunch!
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 1 clusterCalories: 110Carbohydrates: 16gProtein: 1gTotal Fat: 6g— Unsaturated Fat: 2.5g— Saturated Fat: 3.5gCholesterol: 0mgSodium: 0mgPotassium: 91mgFiber: 2gTotal Sugar: 13g— Natural Sugar: 2g— Added Sugar: 11g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.