Step 1

Microwave: Place the chocolate in a microwave safe bowl. Melt in 30 second increments whisking after each segment until the chocolate is completely melted and smooth and no lumps remain. Add the coconut oil and mix until combined.

Step 2

Stovetop: Place the chocolate in a heat proof bowl that’s large enough to sit over the top of a sauce pan. Add an inch of water to the sauce pan and bring to a simmer. Once simmering, place the bowl of chocolate over the top. Make sure the water doesn’t touch the bottom of the bowl. Stir the chocolate as it melts. When there are only a few chunks of chocolate left remove the bowl from the heat. The residual heat will be enough to melt the rest. Set the bowl aside to let the chocolate cool. Add the coconut oil and mix until combined.

Step 3

Line: Line a small baking sheet with baking parchment. Choose a baking sheet that can fit inside your fridge. Set aside.

Step 4

Mix: Add the blueberries and stir until each berry is coated in chocolate.

Step 5

Transfer: Scoop out the berries in clusters or individually. If working with clusters, scoop out about 4 berries with a spoon. Let some of the excess chocolate drip off the spoon and back into the bowl. Carefully transfer the blueberry clusters the lined baking sheet. Leave space in between each cluster and leave ti dry. Alternatively, you can transfer one berry at a time.

Step 6

Let dry: Transfer the baking the fridge at leave for about 30 minutes until the chocolate has set.

Step 7

Enjoy: Enjoy right away or transfer to an airtight container. Fresh blueberries will keep in the fridge for up to two days. Dried blueberries can be kept in the fridge at least a week.