Chocolate Bounty Blueberry Bites

You can totally get creative with these! You can shape them 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.

Find the complete list of ingredients, quantities, and instructions in the PRINTABLE RECIPE CARD at the end of this post.

1. Use frozen or fresh blueberries
2. Heat blueberries with agave syrup until jammy.
3. Stir constantly until you achieve a sticky jam consistency.
4. Mix desiccated coconut and coconut flour in a bowl.

1. Add the blueberry sticky jam mix to the coconut.
2. Stir until well combined.
3. Roll into oval shapes and pop in the refrigerator for 15 minutes.
4. Melt chocolate and coconut oil using a double boiler.

1. Break up the chocolate; this way, you`ll get an even consistency once melted.
2. Add the coconut oil and stir consistently.
3. Dip each cooled egg into the chocolate and set on parchment paper.
4. Drizzle with extra chocolate and decorate with sugar-coated fennel seeds. Let them cool.

• 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.

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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!