Chocolate Covered Blueberries with Cashew Butter
The Chocolate-Covered Blueberries with Cashew Butter use just 3 ingredients, are ready in under 20 minutes, and are perfect straight from the freezer for party treats! Juicy blueberries dipped in dreamy chocolate and creamy cashew butter. Honestly, they taste as good as they sound!
These pretty little wholesome blueberry balls are a must with my family and friends. We eat blueberries daily, so this is a fun and exciting new way to enjoy them. They’re vegan, no-bake, and the treat everyone asks for again!
Oh, and while you’re here — if you’re as obsessed with easy sweets as I am, you have to check out my Chocolate Bounty Blueberry Bites, Rocky Road Chocolate Clusters (seriously, SO good and make without the eggs for an all-year-round chocolate treat). Also, my No-Bake Chocolate Orange Mousse Cake with Crunchy Oats features a surprising crunch inside!
Why You’ll Love These Chocolate Cashew-Dipped Blueberries
Super quick and easy, no baking, no drama. Vegan | No-Bake | Dairy-Free. Ready in around 20 minutes! Perfect for snack attacks, party trays, or just because they are wonderful little treats. Only a handful of simple, wholesome ingredients. You can switch up the flavors (I’ll show you how!).
Ingredient Notes and Variations
Please see the RECIPE CARD at the bottom of this post for the complete list of ingredients and measurements with a printable recipe.
Blueberries
Fresh and juicy – bigger ones work best for dipping.
Dark Chocolate
I used around 100g (about ⅔ cup broken up cooking chocolate), but you can go for vegan milk chocolate too if you like it sweeter.
Cashew Cream
Just cashew butter mixed with chocolate until it’s smooth. You can swap it for almond butter or coconut cream if you want! I used crunchy organic, but you can use smooth butter for a creamier texture.
Variations you can try:
- Use strawberries, raspberries, or grapes instead of blueberries.
- Add a touch of maple syrup to the cashew cream for a sweeter flavor.
- Dip twice for extra-thick chocolate coating!
- Mix in a tablespoon of coconut oil, which helps the chocolate melt smoothly and gives it a nice glossy finish.
- Sprinkle with a tiny bit of crushed pistachios and sea salt; you can also use sprinkles, shredded coconut, or crushed freeze-dried berries.
Six Simple Steps to Make Chocolate-Covered Blueberries with Cashew Butter
- Wash the blueberries.
- Add the chocolate and cashew butter to a heatproof bowl (I used a glass bowl over a pan), and use the double boiler technique.
- On a low to medium heat, gently melt them together, stirring constantly.
- Stick the blueberries on toothpicks.
- Dip each one into the melted chocolate mixture.
- Place the cookies on parchment paper to cool, then transfer them to the freezer for at least 15 minutes.
Storage Tips
Store your chocolate covered blueberries in the freezer for up to two months. For the best texture, remove from the freezer 5–10 minutes before serving.
FAQs About This Recipe
Fresh blueberries work best because frozen ones can release water as they thaw, making the chocolate coating unstable.
Yes! Peanut butter or almond butter work well too, the flavour will be slightly stronger.
Yes, they won’t have added protein, though.
Absolutely. Use your favourite vegan chocolate, just make sure it melts well and sets properly.
Expert Tips
- Dry your blueberries thoroughly before dipping them so the chocolate sticks properly.
- Using toothpicks makes dipping easier and less messy.
- Crunchy cashew butter adds texture, but smooth works great too.
- Be sure to fully dry the blueberries before dipping so the chocolate sticks well.
- Use good-quality chocolate; it makes a huge difference in taste.
- To prevent your chocolate from being too runny, aim for the thicker part of the cashew butter; don`t use the oil that naturally comes with the nut butter.
- If you live in a cold climate, these will set quickly and be ready to eat in minutes. But it won’t have the same frozen pop as when chilled in the freezer.
- Work kinda fast once you start dipping, so the chocolate doesn’t get weird and clumpy.
Ready to dive into a whole food, plant-based lifestyle? Check out our EASY Starter Guide to a Whole Food Plant-Based Vegan Diet for simple tips and delicious recipes to kickstart your journey!
More Chocolate Recipes You’re Going to Love
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Chocolate-Covered Blueberries with Cashew Butter
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)
Watch me Make it (Video)
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.
Notes & Suggestions
Nutrition Profile
The nutritional information is an estimate, calculated automatically per serving, with all values, including calories, based on one serving.
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