Ingredients
- ▢⅔ cup fresh blueberries about 50 large berries, (120 grams)
- ▢1 cup dark chocolate around 150 grams of chopped chocolate or chips
- ▢¼ cup smooth or crunchy cashew butter about 3 tablespoons (50 grams)
Instructions
- Wash the blueberries: Choose large, juicy blueberries and give them a good rinse. Make sure they’re completely dry.
- Prepare for dipping: Stick about 10 of the blueberries onto toothpicks or cocktail sticks — these make dipping easier.
- Melt the chocolate: In a heatproof bowl over a pot of simmering water (double boiler method), gently melt the chocolate on medium to low heat.
- Add cashew butter: Stir in the cashew butter and mix constantly for 4–5 minutes until fully combined and smooth.
- Dip the blueberries: Turn off the heat and carefully dip each blueberry into the chocolate mixture. Don’t cover them completely — leaving a bit of blueberry peeking through looks really pretty!
- Set and cool: Place the dipped berries on a piece of parchment paper on a flat surface, such as a tray, plate, or chopping board. Let cool for a few minutes.
- Serve or freeze: Enjoy straight away or pop in the freezer for 15–20 minutes for frozen chocolate pops.
TOP TIPSMake sure the blueberries are fully dry so the chocolate sticks. Toothpicks help with easy, mess-free dipping. Crunchy or smooth cashew butter both work—just avoid the oily part for a thicker mix. Use good-quality chocolate for the best flavor. If it’s cold where you are, they’ll set fast, but for that frozen pop, chill them in the freezer. Work quickly to keep the chocolate smooth.STORAGE TIPSStore your chocolate-covered blueberries in the freezer for up to 2 weeks. For best texture, remove from the freezer 5–10 minutes before serving.