Chocolate Bounty Blueberry Bites
Get into the festive spirit with these vegan Chocolate Bounty Blueberry Bites, made with juicy blueberries and simple ingredients. They’re ready in 20 minutes and perfect any time you want a fun, fruity treat!
You can totally get creative with these! I love no-bake desserts; if you do, take a look at my Chocolate Toffee Crisp Balls I made for Halloween. You can shape these blueberry bites however you like, whether it’s little round bites, hearts, or even mini eggs like I did. I made mine egg-shaped for a fun Easter touch, and to make them extra pretty, I added sugar-coated fennel seeds on top. And you don’t have to stick to blueberries either—swap in whatever fruit you like!
Oh, and while we’re on the topic of epic treats—have you seen my Rocky Road Easter Chocolate Clusters? So good. Or if you’re into rich and dreamy desserts, check out my No-Bake Chocolate Orange Mousse Cake with Crunchy Oats (it’s got a surprise crunch you’ll love).
You might also love my Easy Vegan Chocolate Banana Muffins for a tasty snack, or if you’re feeling fancy, try these Puff Pastry Apple Roses. And don’t even get me started on the Chia Berry Oat Crumble—basically a cosy hug in a bowl for breakfast or a crunchy snack.
❤️Why You’ll Love These Chocolate Bounty Blueberry Bites
These mini Chocolate Bounty Blueberry Bites are everything you want
They’re vegan, dairy-free, gluten-free
No oven = no stress
Made with only 7 ingredients
Naturally sweetened (no refined sugar here)
Perfect mix of fruit bites, coconut bites, and rich chocolate
Easy to shape by hand or in a mold
Legit fun to make!
📝 Ingredient Notes and Substitutions
Coconut – I used unsweetened desiccated coconut, the finely shredded kind, because it mixes really well with everything without needing a food processor.
Coconut flour helps hold the mixture together, making it easy to shape. I used organic coconut flour, but if you don’t have that, almond flour, oat flour, or even buckwheat flour works, too! Just make sure your flour is gluten-free if that’s important to you.
Agave Syrup – I opted for agave syrup here, but you can easily substitute it with date syrup, brown rice syrup, maple syrup, or any other fruit syrup you prefer. Just make sure it’s a runny sweetener so it mixes in easily.
Blueberries – I used frozen ones and made a quick marmalade, but fresh ones totally work, too. And if you’re not into blueberries (what?!), swap them for raspberries, strawberries, or blackberries. Any berry that squishes will do.
Chocolate -I used 85% dark chocolate ‘cause I love the rich taste, but if that’s a bit too intense, use vegan milk chocolate instead. Both taste amazing.
Coconut Oil – This helps melt the chocolate super smooth for dipping. It also gives the shell that nice little snap!
Sugar-Coated Fennel Seeds – Okay, these are totally optional, but soooo pretty. They taste a bit like aniseed, which not everyone’s into, so if you’re not feeling it, use sprinkles, crushed nuts, dried fruit, or edible glitter instead. Anything fun and decorative works here.
Find the complete list of ingredients, quantities, and instructions in the PRINTABLE RECIPE CARD at the end of this post.
⏳How to Make Blueberry Coconut Bites (Step-by-Step)
These chocolate bounty blueberry bites are way easier than they look:
- Use frozen or fresh blueberries
- Heat blueberries with agave syrup until jammy.
- Stir constantly until you achieve a sticky jam consistency.
- Mix desiccated coconut and coconut flour in a bowl.
- Add the blueberry sticky jam mix to the coconut.
- Stir until well combined.
- Roll into oval shapes and pop in the refrigerator for 15 minutes.
- Melt chocolate and coconut oil using a double boiler.
- Break up the chocolate; this way, you`ll get an even consistency once melted.
- Add the coconut oil and stir consistently.
- Dip each cooled egg into the chocolate and set on parchment paper.
- Drizzle with extra chocolate and decorate with sugar-coated fennel seeds. Let them cool.
Did you know I´m on INSTAGRAM? I share weekly recipes and food tips there!
💡Top Tips for Making the Best Chocolate Bounty Blueberry Bites
- Use fine desiccated coconut so your mixture holds together better.
- Let your mix cool slightly before shaping; it makes it easier to roll.
- Chill the min in the refrigerator for 15 minutes before dipping! This helps the chocolate set quicker.
- Store them in an airtight container.
More Berry Recipes
Did you make this recipe? I’d love for you to give it a 5-Star ★★★★★ Rating below, and don’t forget to follow me on Instagram, YouTube, Facebook, Pinterest, and TikTok. Finally, join our community and get recipes straight to your inbox! Never miss a recipe—SUBSCRIBE NOW!
Chocolate Bounty Blueberry Bites
Equipment
Ingredients
- ¾ Cup frozen Blueberries (75 grams)
- 1¼ Cup Desiccated Coconut (125 grams)
- 3 Table spoons Agave Syrup
- 1 Tablespoon Coconut Flour (10 grams)
For the Chocolate Covering
- ⅔ Cup Vegan Dark Chocolate 75 % (100 grams)
- 2 Teaspoons Coconut Oil
- ½ Cup Sugar-CoatedFennel Seeds (50 grams)
Watch me Make it (Video)
Instructions
- Heat the frozen blueberries in a small pan and add the agave syrup. Simmer on low heat until the blueberries turn into a sticky marmalade.
- Mix the coconut and coconut flour in a bowl.
- Give the marmalade a good mix, then pour it over the coconut. Mix it all up to form a thick purple paste consistency.
- Using your hands, roll the mixture into mini oval shapes and place them on a flat plate.
- Place the egg shapes in the refrigerator for around 12-15 minutes.
- Meanwhile, add the chocolate and coconut oil to a bowl. Melt the chocolate using a double boiler technique in a separate saucepan heated with water.
- Add each fruity bite, one at a time, and place them onto parchment paper, and drizzle them with the remaining chocolate. Dip each one into the melted chocolate, making sure to completely cover each one.
- Do one at a time and place them onto parchment paper, and drizzle them with the remaining chocolate.
- While the chocolate is still wet, sprinkle over the sugar-coated fennel seeds.
- Allow to cool and enjoy! Store leftovers in the refrigerator or freeze.
Notes & Suggestions
Nutrition Profile
The nutritional information is an estimate, calculated automatically per serving, with all values, including calories, based on one serving.
Share on Facebook Pin RecipeFrequently Asked Questions❓
Yes, except this is a wholesome, plant-based + gluten-free version with blueberries.
Totally. If you have a silicone egg mold, go for it. If not, hand-rolling works just fine.
You can keep them at room temperature for 24 hours, then pop them in the fridge for up to a week, or freeze them for up to 3 months
This post has been refreshed with sharper images and expanded descriptions to make it even easier to follow along. I hope these updates enhance your experience!
What a great way to use blueberries. This looks delicious.
yes it really is a great way to use them up, thank you Dannii
These were such fun treats to make with my kids after school today, and was a great way to use up some extra blueberries we had in the fridge!
Thank you Anjali, yes kids love them. I love that you can make these with so many different fruits.
I love this!! Such a nice treat!! Perfect gift idea, too!
Thank you Toni, they make a great gift.
Thabk you Toni, they do make a great gift!
Chocolate and blueberry is such an unexpected flavor combo! 🙂 I totally want to try this recipe soon.
Thank you Carrie, it really is a wonderful recipe.
I have eaten many derrerts with chocolate and blueberries and they have all been delicious. I think they go really well together!
Oh yum! Such a wonderful use for blueberries and chocolate . I love that vibrant color too.
Thank you Tara, they are a great combo!
These are SO pretty and SO tasty! Love the blueberry flavor that comes through.
These chocolate bounty blueberry bites were so good!! They make a great, healthy treat.
Glad you enjoyed them Ali!