Creamy dark chocolate and crispy dried blueberries come together in this easy candy! You only need three ingredients and less than 30 minutes to make these delightful treats.
Line a 12-cup mini muffin pan with cupcake liners. Set aside.
Add chocolate chips and coconut oil to a small saucepan or pot on low heat. Melt, stirring frequently, until smooth. Then remove from heat so it doesn't continue to cook. (Don't use a higher heat and be sure to watch the chocolate carefully. We don't want it to burn and get thick.)
Add 1 tsp of your chocolate mixture into each cupcake liner.
Place your dried blueberries in a sealed ziplock bag and crush until about half are crumbs. You can leave some whole or mostly whole too.
Divide dried blueberries between each cup and add to the top of the chocolate.
Top with 2 tsp of remaining chocolate mixture. (If you have any left divide it up amongst the cups so none gets wasted!)
(Optional) Add a sprinkle of crushed dried blueberries to the top of each cup.
Place pan in the freezer and freeze until firm, about 15 to 20 minutes (no longer). Enjoy immediately or let them soften for 5 minutes at room temp for an even creamier texture. Store uneaten cups in an airtight container in the refrigerator.